Torta di Erbi alla Lunigiana
Tuscany — Lunigiana, Massa-Carrara province
The ancient herb tart of Lunigiana (the border territory between Tuscany and Liguria) — a double-crust tart with an unleavened olive oil pastry enclosing a filling of wild herbs, ricotta, eggs, and Parmigiano. The filling uses whatever forageable herbs are in season: borage, wild sorrel, chard, and nettles all appear. The result is neither sweet nor savoury — a border food in every sense, eaten as a primo, a secondo, or a snack. The herb complexity is the entire point.