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.Continue reading “Torta di farro della Garfagnana (emmer savoury pie from Garfagnana)”
This soup does not claim any specific provenance; in fact, I developed the recipe over a few suppers. And yet I daresay most Italians would immediately recognise it as “Italian” – even if the spicing might throw them at first. Continue reading “Minestra di zucca, ceci e spezie medievali – a pumpkin and chickpea soup with a Medieval flavour”
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)”
This is porrata or torta di porri, a leek pie – porri means leeks in Italian.
I learnt it from one of my favourite websites: Memorie di Angelina, written by Frank Fariello and chock a block with great authentic Italian recipes. In turn, Frank learnt it from Giuliano Bugialli and Bugialli claims it to be of Tuscan origin. Continue reading “Porrata o torta di porri – leek pie from Tuscany via Frank”
Italian torte salate, savoury pies, are popular, every day dishes for home cooking. They are endlessly versatile, inexpensive to make and, above all, taste great. A crust of short or puff pastry, some cooked vegetables, a little ham or other Italian cured meat (mortadella, speck) for extra flavour if you choose, eggs or béchamel sauce or ricotta to bind: this is all you need for a lovely meal. Continue reading “Torta salata con zucca, funghi e gorgonzola – savoury pie with pumpkin, mushrooms and gorgonzola cheese”