Torta Pasqualina

Genoa, Liguria. The name references Easter (Pasqua) and the pie has been a Genoese Easter tradition since at least the 14th century, documented in Genovese household accounts.

Torta Pasqualina is a Ligurian Easter pie made from 33 layers of thin unleavened pastry (one for each year of Christ's life in tradition) encasing a filling of chard, prescinseua cheese, Parmigiano, marjoram, and whole eggs cracked directly into wells in the filling — the eggs remain intact when baked, so each slice reveals a whole egg yolk. A labour-intensive, architecturally ambitious baking project that is also a flavour masterpiece.

• Layered unleavened pastry with greens and cheese filling — same structural principle, different cheese and herb profile → Spanakopita Greek
• Phyllo-like layered pastry with chard/spinach and cheese filling — identical technique, different flavour tradition → Börek with Greens Turkish

The chard filling is herbaceous, creamy from the curd, slightly sharp. The whole egg in each slice adds richness — the runny yolk breaks on the fork and enriches the bite. The layered pastry provides crunch and the background flavour of good olive oil.