Potato Pie

Torta di Patate

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About

This recipe comes from the Val Taro in Emilia Romagna, where they are almost as keen on savoury pies and cakes as in neighbouring Liguria. The idea behind them is that they are eaten out of doors as part of a harvest feast, or on picnics and similar occasions. This one contains a delicious potato filling, combined with onion, leek and cheese. It makes an excellent supper dish served with a mixed salad, and is equally good hot or warm.