Easter Pie

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Easter Pie
Easter Pie
Torta-Pasqualina_ambientata.jpg
With a filling based on spinach and Parmigiano Reggiano. Garnished with hard-boiled eggs: Whole pie weight: 1280 g and Dimensions: 40 cm Ø Single slice weight: 160 g Torta Pasqualina comes directly from the ancient culinary tradition of Liguria. This rustic pie is easy to prepare and is usually cooked for Easter. There are countless variations, and our recipe is made with eggs, spinach, and bechamel sauce.