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CCC Team Cookbook – Homemade Crostata with Ricotta and Dark Chocolate

So, if you’ve ever wondered what’s on our riders’ menu, take a look at the first recipe in our new CCC Team Cookbook series because even pro-cyclists like a sweet treat after a tough day training or racing. 

Homemade Crostata with Ricotta and Dark Chocolate

by CCC Team chef, Mirko Sut 


Crostata (Italian tart or pie):

250g plain flour

80g butter

50g coconut oil

150g sugar

Three eggs

Vanilla extract 


500g ricotta cheese

Two egg whites

50g dark chocolate (70 percent cocoa)

One orange


  • Preheat your over to 170° celsius (340° fahrenheit)
  • Mix the sugar and cold butter (cut it into small pieces) together. If using an electric mixer, keep the blades operating until you have a smooth mixture. 
  • Pour the mixture on a work surface, adding the flour, eggs and some vanilla extract before kneading with your hands until you get a smooth and homogeneous dough. Add extra flour as needed. 
  • Cover your dough and store in the fridge as you move onto the filling.
  • In a bowl, add the egg whites, ricotta, chocolate (broken up into small pieces), and grated orange zest together. Mix everything with a spoon. 
  • Roll out the dough until it is one centimeter thick and then use it to line a tart mold, previously greased with the coconut oil, before adding the filling. You can use any left over dough to decorate the top of your crostata. 
  • Bake for between 35 to 40 minutes, until the crostata is golden brown. 
  • Once out of the oven, allow your crostata to cool completely before tasting. Enjoy! 

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