Torta di Terni con Cicoria e Ricotta
Umbria — Terni
Terni's savoury Easter tart — an olive oil pastry double crust encasing a filling of wild chicory (cicoria di campo), fresh ricotta, eggs, Parmigiano, and nutmeg. Unlike the well-known Torta al Formaggio (cheese bread Easter pastry), this is a filled tart — flatter, more austere, and relying entirely on the bitter wild chicory and creamy ricotta contrast. Eaten at room temperature as part of the Umbrian Easter picnic tradition.