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torta pasqualina

savoury Easter pie

One of the Ligurian classics, dating back to the 15th century, Torta Pasqualina is delicious cold and is traditionally made in advance for picnics on Easter Monday.

Although recipes vary, the essential thing is 33 layers of thin pastry (made with almond oil) in honour of Jesus's age. Traditionally these were layered with chard, but many use artichokes, mixed with prescinseua or ricotta, nutmeg, wild herbs and hard-boiled eggs.

Text © Dana Facaros and Michael Pauls

Images by: misya