Torta Pasqualina or Easter pie is a traditional Italian recipe served at Easter. Originally from Liguria, this perfect Easter appetizer is now popular all over the peninsula.
The pie is made with puff pastry and a spring green vegetable, such as artichoke, chard leaves or, in this case, spinach.
This pie stands out in particular with the presence of eggs cooked inside which, when cut, appear sliced in the middle and offer an original and festive effect.
*Recipe by Chef Luca Marchioti on Great Italian Chefs
When was the last time you had dinner in an Italian restaurant in Canada and you thought you were dining in Italy? That’s exactly how “Ospitalità Italiana Certified”restaurants want you to feel when you visit their fine dining establishments.
Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
So the next time you make reservations for an Italian dinner in a Montreal restaurant, ask if they’ve received the Ospitalità Italiana seal of approval. You will enjoy the true Italian taste.