Friday, 1 April 2011

GOURMET WORDS FROM THE ITALIAN RIVIERA: TORTA PASQUALINA




The queen of Ligurian savoury pies boasts a glorious history, celebrated in the 1930’s by journalist Giovanni Ansaldo: the article “Le 24 bellezze della torta pasqualina” was dedicated to “a Scià Carlotta”, the owner of a friggitoria in Sottoripa (a medieval porticoed area by the port of Genoa). 16th century cookbooksalready mentioned “gattafure”, irresistible savoury pies whose name evoked the image of gluttonous cats stealing gourmet treats…). A must throughout the region – variations abound from Genoa to Mignanego (GE), Toirano (SV) etc… - it features golden dough layers (tradition accounted for 33 sheets, symbolizing the age of Christ, modernity opts for a less demanding 6), brushed with oil and filled with artichokes ot beet greens (in this case the pie is called torta cappuccino). Hollows over the vegetable filling contain eggs, which represent the solar circle. Wine matching: white, DOC Val Polcevera Vermentino.



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