Liguria’s beloved Torta Pasqualina is much more than just a savory pie; it’s a piece of history. Originally prepared for Easter, this dish was made with 33 layers of puff pastry, symbolizing the years of Christ’s life.
A vegetable-based delight
The classic filling of Torta Pasqualina includes chard, eggs, cheese, fresh marjoram, and prescinseua (a local type of ricotta). Nowadays, spinach or artichokes are often used as substitutes, but the pie’s delicate layers and rich flavors remain iconic.
You can find Torta Pasqualina in bakeries (fornaio), pastry shops (pasticceria), and local markets across Genoa. Its convenient, take-away format makes it a favorite among locals and tourists alike.
On the vegetable cake, marks used to be made with a knife, because people would recognise their cake when they took it to the communal oven.
Practical tips
- How to Serve: serve Torta Pasqualina warm or at room temperature, making it ideal for picnics or quick lunches.
- Where to buy in Genoa: Look for this pie at a sciamadde (traditional Ligurian eatery) or in any of the city’s numerous bakeries under the name fornaio or panettiere.
