Adesso’s breakfast torta changes daily, but the premise stays the same: The salumeria soaks its house-made semolina bread in the whey from the kitchen’s own ricotta. A little egg is added, plus cheese, and finally, pristine farmers’ market vegetables. The bread’s insides soften to a scrambled egg-like texture, and its corners turn crispy and brown. In the summer, Adesso often adds juicy bits of sweet tomato and melty ricotta. The torta is served warm, with olive oil drizzled over. Fluffier than a frittata, and with more texture than a quiche, the torta pairs perfectly in the morning with one of Adesso’s better-than-average cappuccinos.