Torta Pasqualina all’Antica

Traditional Easter Pie

Preparation info

  • Makes

    6 to 8

    • Difficulty


Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

  • About

Torta Pasqualina is a Ligurian classic that is the centerpiece of meals throughout the Riviera on Easter Sunday. So popular is this dish, however, that it can be found throughout the year in good restaurants and home kitchens. This is a dish that was once composed of 33 layers of ingredients. Each layer represented a year in the life of Christ. It has evolved in modern times to something that may or may not be 33 layers, but it is still associated with its original inspiration.