Torta pasqualina is the most famous pie or torta in northern Italy which contains ricotta and seasonal greens. It is an Easter speciality from Liguria, although not necessarily confined to that area. The original version is one of the most ancient Ligurian recipes, where the dough is rolled into 33 separate layers, symbolizing the age of Christ at the time of his death. The number of layers has now been reduced to 12-18--less symbolic but more practical. It?s a vegetable tart made with a very simple dough. The filling is usually made with ricotta cheese and spinach or artichokes, but its ingredients can be varied according to whatever vegetables are in season.
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