Full Breakdown
The Revival of Dessert Trolleys in Italian Restaurants
4/23/2026, 9:52:47 PM
The Return of Dessert Trolleys
During the COVID-19 pandemic, dessert trolleys in Italy faced significant restrictions due to stringent guidelines from the Istituto Superiore di Sanità, which classified them as potential vehicles for the virus. As a result, many restaurants opted to store these trolleys away. However, as restrictions have eased, establishments have begun to reintroduce dessert trolleys, allowing them to once again glide between tables, enhancing the dining experience.
Highlighting the Torta Medievale
One notable dessert featured on these trolleys is the torta medievale, a spiced almond and dried fruit tart. This dessert, celebrated for its simplicity and flavor, is reminiscent of the traditional British treacle tart. The origins of treacle tart trace back to the late 19th century, specifically to 1881, when Abram Lyle established a sugar refinery in London. Initially, the byproduct of this process was a bitter treacle, which evolved into the sweet golden syrup known today, packaged in iconic dark green tins adorned with a lion and bees.
Recipe for Almond and Lemon Spiced Treacle Tart
The almond and lemon spiced treacle tart serves 6-8 and requires the following ingredients:
- 100g butter
- 200g plain flour, plus extra for dusting
- 1 tsp salt
- 3 tsp caster sugar
- 400g golden syrup or honey
- 50g sultanas
- 30g pine nuts
- Finely grated zest of 1 unwaxed lemon, plus 2 tbsp lemon juice
- 1 tsp ground cloves
- 60g butter
- 100g ground almonds
- 100g soft white breadcrumbs
- 1 egg white, beaten until frothy but not stiff
- Icing sugar, for dusting
- Cream or mascarpone, to serve
Preparation Steps
To prepare the pastry, rub or pulse the butter into the flour until it resembles fine breadcrumbs. Add salt, sugar, and just enough cold water to form a firm ball. Chill for one hour. Roll the pastry into a circle larger than a 23cm tart tin, press it into place, and bake with weights for 15 minutes at 180°C (160°C fan)/350°F/gas 4. After removing the weights, bake for an additional five minutes until golden brown.
For the filling, warm the golden syrup or honey until liquid, then mix in the sultanas, pine nuts, lemon zest and juice, ground cloves, butter, ground almonds, and breadcrumbs. Incorporate the frothy egg white, pour into the tart case, and bake for 15 minutes until firm. Allow to cool before dusting with icing sugar and serving with cream or mascarpone.
Serving Suggestions
While some may prefer to enjoy the tart with vanilla ice cream, the author suggests that it pairs best with cold mascarpone or cream, particularly when served from a dessert trolley, enhancing the overall dining experience.
Conclusion
The revival of dessert trolleys in Italian restaurants not only marks a return to pre-pandemic dining traditions but also highlights the enduring appeal of classic desserts like the almond and lemon spiced treacle tart. This dessert, with its rich history and delightful flavors, continues to captivate diners, making it a fitting centerpiece for the re-emerging dessert trolley experience.
