Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Roman Cheesecake
Roman Cheesecake
(Torta alla Romana)
Butter, for greasing
2 tablespoons (30 ml) fresh breadcrumbs
2 oz (50 grams) dried or 4 oz (100 grams) fresh apricots
2 tablespoons (30 ml) seedless raisins
2 fl oz (50 ml) Marsala or Amaretto (almond liqueur)
1 and 1/2 lbs (700 grams) ricotta cheese
4 oz (100 grams) honey
2 free range eggs, separated
Grated zest of 1 unwaxed lemon
Pre-heat the oven to 350F (180C) Gas Mark 4.

Generously butter the base and sides of an 8 inch (20 cm) springform or loose-bottomed cake tin.

Dust with the breadcrumbs, covering the base and sides as evenly as possible.

Finely chop the dried or fresh apricots.

Soak the dried apricots and raisins in the liqueur for 30 minutes.

Sieve the ricotta cheese into a large bowl and beat in the honey and egg yolks.

Stir in the soaked fruit and the liqueur, fresh apricots, if using, and the lemon zest.

Whisk the egg whites until stiff but not dry, then fold into the cheese mixture.

Pour into the prepared tin and bake in the oven for 50 minutes-1 hour until a skewer, inserted in the center, comes out clean.

Cool in the tin for 2-3 minutes, then remove from the tin and transfer to a wire cake rack, still on its base, and leave to cool completely. Serves 6-8.
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