The classic cake of the Genoese Easter tradition and which is brought to the table at every festive lunch. The pasqualina cake is a savory vegetable pie with two layers of overlapping dough, the filling of which changes according to the season and the availability of vegetables at that time. Artichokes are therefore the filling of the spring version of the Easter cake since they grow in the months between March and June, while at Christmas it is more common to serve the cake with a beet filling; the other ingredients are the cheese (both seasoned with hard texture to give flavor and the fresh one to give an acidic touch to the filling) and the inevitable eggs.
Diameter 16 cm
Perfect to match with
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