US EditionAt the table: <em>Torta pasqualina</em>
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At the table: <em>Torta pasqualina</em>
One of the most distinctive and evocative features of a traditional torta pasqualina, Liguria’s popular Eastertide savory pie, is that it was made with 33 layers of pastry, one for each year of Christ’s life. Colman Andrews, in his fascinating Flavours of the Riviera (2000, Grub Street), even specifies 10 underneath and 23 on top, although he says this “is almost possible to find today” and his recipe uses “7 or 8 sheets […] 3 for the top.” Touc…
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