Torta Pasqualina was originally produced as an Easter pie around 1400 in Genova, Italy. The name itself comes from “Pasqua”, the Italian word for Easter.
Traditionally, the pie was prepared using 33 thin layers of phyllo dough–in honor of Jesus’ age when he was crucified and resurrected.
The traditional recipe used “prescinseua genovese” instead of ricotta cheese. Prescinseua is much like cottage cheese but is a very difficult ingredient to find outside of the Liguria region, so it later came to be replaced by ricotta.
The pie is best prepared ahead and served cold.
If you enjoy spending Easter outdoors, though this is not an Italian tradition, how about decorating a blossoming tree with little colorful Easter eggs? This one might be a bit difficult to replicate, however!
“Buona Pasqua” Happy Easter!