WHERE TO EAT The best Crostata in the world (according to food experts)

"The ricotta and sour-cherry tart is spectacular and worth the mess of eating a slice on one of the nearby benches."

"The filling is wonderfully soft and it's freshly made so that the filling oozes gently out when you take a fork to it."

"Its crostate (latticed jam tarts) are iconic, as are its berry-topped crostatine fragoline di bosco."

"Leave room for at least one slice of the house crostata with ricotta and chocolate."

"I enjoyed one of the best ricotta and sour black cherry tarts which I have ever eaten in Rome."

"The buttery flavor of the pasta frolla rises above all others, the cherry marmellata is the correct balance of sour and sweet, and, most importantly, the filling-to-crust ratio is perfectly achieved. Go for the famous pizza bianca, but stay for the crostata di visciole."

"Ever since I got back from Rome, two weeks ago, I’ve been haunted by the recollection of two utterly simple, utterly delicious pastry desserts that I ate there. The first one, served at Armando al Pantheon. It appeared to be a black-currant jam tart, generously topped with powdered sugar. The slice that Tom and I shared that evening disappeared so fast I had no chance to examine the pastry closely."

"An absolute must-try is the famous crostata di ricotta and cherries."

"Without a doubt, we suggest ricotta and cherry crostata."

"The menu revolves, but keep an eye out for the wood-roasted fruit crostada of the season."