Crostata al cacao con crema di latte di mandorla e salsa alle fragole

This is the last course of the set menu at Torre Colombaia (just remember: the

menu changes very often, following the cycles of the plants - that they use for their dishes- of their graden).
The cake really reminds of a cheesecake in the shape, but both the texture and the flavor didn't really remind me of that. But that's not a bad thing, because I loved it nonetheless.
The base is very rich (but soft, not like the typical cheesecake base) and you can perfectly taste the cocoa.
Best part was the raspberry and wild strawberry sauce on the top: it was delicious 😍 they grow both the raspberries and the wild strawberries. The taste was just delicious: with the characteristic pungency of the berries, but also their natural sweetness, it paired greatly with the cake.
I also loved the little meringue (the white thing you can see on the top of the cake). I think it's made with aquafaba and sugar, but I really couldn't taste any difference from the classic meringue. Great consistency and taste 🍰
Also, perfect time to use #berrylover 😏🍓

Io e @totoro siamo stati in questo ristorante vegano in provincia di Perugia, situato in

aperta campagna in una bella zona dell'Umbria. Il menù varia ma è fisso e prevede diverse portate per soli 23€ a persona, con prodotti bio della loro azienda agricola (maggiori dettagli nella recensione di Totoro 😁). La torta in questione è stata l'highlight del pranzo, benché non sia affatto un fan dei dolci, ma questa valeva decisamente la pena di essere mangiata 😅

Deliziosa torta vegana realizzata con latte di mandorla e con aggiunta di qualche mandorla amara.