Torta pasqualina
A delicious savory pie typical of the Ligurian tradition, not randomly spread beyond regional boundaries, ideal for those who love the intense flavors and traditions. Made spreading thin sheets of dough prepared with flour and baking powder to taste and almond oil, the cake pasqualina owes its deliciousness to the consistent and substantial filling consists of spinach, chard and artichokes thinly sliced and passed in a pan with a little 'oil or butter, with garlic, eggs, grated cheese, salt, nutmeg, curd (prescinseua Ligurian dialect) and chopped fresh marjoram. As the name suggests, the cake pasqualina is typical of the Easter period and, as the most popular dishes, has some local variations: in Ventimiglia, for example, are used as caccialepre weeds, nettles, and allattalepre songino as filling and, in However, it is a very delicious pie can satisfy the most discerning palates. | 
Europe
Italy
Liguria
