Fresh Pasqualina cake, 310 gr



The party queen is here!

Traditionally served at Easter (and in important family lunches) the "Pasqualina" is the most famous Genoese vegetable pie.

Our Pasqualina cake is prepared on the day of the departure of your order so that you can enjoy it as if it were a very simple home delivery of food, only in this case the delivery boy will have traveled a few hundred kilometers in the end ... Like all more traditional dishes, even for Pasqualina, everyone has their own recipe: hard-boiled eggs hidden inside are inevitable but then we could discuss the rest for years, between the number of sheets and which ingredients of the filling (for us in this beets and cheese season). Among other things, with the fact that our Pasqualina is not a mass-produced industrial product, it will always be good every time but a little different as it should be for a handmade savory pie.

Diameter 16 cm

More details

8,20 €

Try the Pasqualina cake, the typical Genoese savory vegetable cake traditionally served at holiday lunches (and not just for Easter!)
You can purchase this specialty online and have it delivered to your home from Genoa.

The history of the Pasqualina cake

Savory vegetable pies represent one of the most typical symbols of Ligurian gastronomy. Already in the Renaissance we can find evidence of Genoese gattafure, pies filled with chard or onions with two overlapping sheets of pasta. Gattafure are the daily food of the time, what was sold and served in taverns in Genoa and its surroundings; meanwhile these cakes evolve and new variations are always developed (with rice or mushrooms or other herbs, most likely with "preboggion", the name used to identify the various Ligurian spontaneous herbs); at the base there is always the presence of the most typical fresh cheese, namely prescinseua.

The actual name of Torta Pasqualina, which is linked to the Easter holiday but as we were saying is a cake for daily use that is eaten all year round, seems however to have begun to gain ground only in the nineteenth century, with the famous cookbooks - by Ratto and Rossi - which contributed to founding the Genoese gastronomic tradition: in these cookbooks we have a distinction that over the years will then be lost, that is, the name pasqualina identifies the vegetable and cheese pies in which the two ingredients are distinct in two layers while the cappuccina (or cappuccino), the chard - or artichokes - and the prescinseua are mixed together, a distinction that has now been lost. Since the Easter cake is one of the main courses for holiday lunches - both at Easter and also at Christmas - as well as being made at home, it can still be found on sale in takeaways and shamadde.
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