Lucca, June 2022 . London, August 2022. This has been the best, most rewarding recipe of this summer. Just love it
I am a bread collector. All those stale loaf-ends (apparently called “the heels”) that cannot be eaten but cannot be turned into breadcrumbs either, I put aside – “I will make a bread pudding or a pancotto, an Italian bread soup”, I solemnly declare. P and Lucia roll their eyes, because they know their chickens: often these grand plans are not acted upon and, after weeks of ignoring it, I bin my bread, with a bad conscience.
This time, I looked at my collection of odd ends of bread and I decided to make polpette di pane, bread polpette and what an inspired decision that was. Over the last month I have cooked them a few times, actually buying and collecting bread with this purpose in mind.
A savoury pie typical of Garfagnana and Lunigiana, those mountainous areas in between North Tuscany, South Liguria and west Emilia Romagna, sparsely populated, traditionally poor (hence their rather sombre style of cooking), thickly covered in chestnut tree woods (hence the many dishes based on chestnuts, once called “the bread of the poor”, because they were free and highly nutritious) and where mushrooms and wild boars are still abundant. It is farro, however, or emmer (Triticum dicoccum), a type of wheat, that is perhaps the most celebrated produce of this part of Italy.
To say that we Italians are food traditionalists is an understatement. Time and time again we go back to dishes that we have known since we were kids and we still enjoy them immensely. Come Easter and torta pasqualina will appear on very many tables. “Torta pasqualina” translates as Eastertide cake but it is actually a savory pie: layers of a golden, shatteringly flaky olive oil pastry, encasing a substantial filling of chards (biete, in Italian), fresh soft cheese, Parmigiano or pecorino , eggs and marjoram. It is a centuries old dish and one of the highlights of the Italian vegetarian canon – the quintessential spring dish. Continue reading “Torta Pasqualina (Easter chard and fresh cheese pie from Liguria)”→