Torta Pasqualina is to Ligurians, what the pasty is to a Cornishman. It's part of their cultural DNA.
Layers of paper-thin pastry are filled with regional greens, usually swiss chard but commonly spinach and arugula, whole boiled eggs and a soft cheese like ricotta or prescinsena. Calorific, but nonetheless completely delicious.
This pastry is traditionally prepared at Easter time; the absence of meat makes it a perfect lent time treat. Originally all tarts were prepared with thirty three layers of pastry to represent every year of Christ’s life and twelve boiled eggs, to represent the disciples.
Nowadays, you’ll find it in pasticceria all year round, obviously too tasty to save for a special occasion.