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Ask Chef Walter: Torta Pasqualina and Pizza Bread for Easter week – Chef Walter Potenza
by Executive Chef Walter Potenza, contributing writer
Friends:
We are providing you TWO recipes to make for this Easter – hope you enjoy – no article on Sunday, so save these for that time, or make them at any time and your family and friends will be impressed!
Torta Pasqualina
As spring breathes new life into the Italian countryside, the region of Liguria celebrates Easter with a culinary masterpiece that has been cherished for centuries: Torta Pasqualina. This savory pie, whose name translates to “Easter Cake,” symbolizes rebirth and renewal, perfectly capturing the season’s essence. With its flaky crust, vibrant layers of greens, and golden eggs nestled within, Torta Pasqualina is not just a dish—it’s a tradition that tells a story of heritage, artistry, and the joy of sharing.
Originating in Genoa, the capital of Liguria, Torta Pasqualina dates back to the 16th century. Its creation was initially tied to the Christian celebration of Easter, but its popularity quickly spread beyond the holiday table. The pie’s ingredients are simple yet symbolic: greens like Swiss chard or spinach represent the awakening of nature, while the eggs signify fertility and new beginnings. The crust, traditionally made with 33 layers of dough to honor the years of Christ’s life, is a testament to the patience and skill of Ligurian cooks.
What makes Torta Pasqualina truly special is its versatility. While it is a staple during Easter, it can be enjoyed year-round as a hearty meal or a delightful appetizer. The combination of creamy ricotta, earthy greens, and the surprise of whole eggs baked into the filling creates a harmony of flavors and textures that is both comforting and elegant.
A Recipe to Savor: Torta Pasqualina
If you’re ready to bring a taste of Liguria into your kitchen, here’s a recipe that stays true to the traditional methods while offering a few modern twists to simplify the process.
Ingredients:
For the Dough:
500g (4 cups) all-purpose flour
200ml (3/4 cup) water
100 ml (1/3 cup) extra-virgin olive oil
A pinch of salt
For the Filling:
1 kg (2.2 lbs) Swiss chard or spinach, washed and chopped
300g (1 1/3 cups) ricotta cheese
100g (1 cup) grated Parmesan cheese
4-6 large eggs (1 for the filling, the rest whole for nesting)
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
A pinch of nutmeg (optional)
Olive oil for sautéing
Instructions:
- Prepare the Dough:In a large bowl, mix the flour and salt. Gradually add the water and olive oil, kneading until the dough is smooth and elastic. Divide the dough into six equal portions (traditionally 33, but 6 is more manageable for home cooks). Cover with a damp cloth and let rest for 30 minutes.
- Prepare the Filling:Heat two tablespoons of extra virgin olive oil in a large skillet with ample space over medium heat. Sauté the onion and garlic until softened. Add the Swiss chard or spinach and cook until wilted and most of the moisture evaporates—season with salt, pepper, and nutmeg. Let cool.
- Combine the ricotta, Parmesan, and one beaten egg in a bowl. Mix in the cooled greens until well combined.
- Assemble the Torta:Preheat your oven to 180°C (350°F). Roll out one portion of dough into a thin circle and line the bottom of a greased 9-inch springform pan. Layer with additional rolled-out dough pieces, brushing each layer with olive oil to create a flaky crust.Spread the filling evenly over the dough. Using a spoon, create small wells in the filling and carefully crack whole eggs into them. Space them evenly to ensure each slice gets an egg.Roll out the remaining dough portions to create the top crust. Place over the filling, sealing the edges by pressing gently. Brush the top with olive oil.
- Bake:Bake for 40-45 minutes or until the crust is golden and the eggs are set. Let cool slightly before slicing.
- Serve: Torta Pasqualina can be enjoyed warm or at room temperature. Pair it with a crisp white wine and a fresh salad for a complete meal.
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Pizza Bread for Easter
Friends:
Nicole K, from Alpine, NJ, inquired about the Pizza Bread made by family members during Easter. Here we go, Nicole; I hope it will help.
Not a classic pizza as you are accustomed to see, Pizza di Pasqua is a beloved Easter specialty from the Abruzzo region of Italy. Unlike the savory Pizza di Pasqua al formaggio (a cheese-filled bread), this version is sweet, lightly spiced, and often enriched with eggs, making it a festive treat. Its origins date back to rural traditions, where families would prepare enriched bread during Easter to celebrate the end of Lenten fasting. The bread’s golden color symbolizes rebirth and prosperity, fitting for the spring season.
This recipe may be time-consuming, but the efforts are well rewarded. Let’s go in the kitchen and tackle this sublime rendition.
Ingredients (make one large loaf or two small loaves)
500g (4 cups) all-purpose flour (or tipo “00” flour)
150g (¾ cup) granulated sugar
4 large eggs (room temperature)
100g (½ cup) unsalted butter (melted and cooled)
120ml (½ cup) whole milk (lukewarm)
1 packet (7g) active dry yeast
1 tsp of pure vanilla extract
Zest of 1 lemon (or orange for variation)
½ tsp ground cinnamon (optional, for spice)
A pinch of sea salt
Powdered sugar (for dusting, optional)
Instructions
1. Activate the Yeast
Warm the milk to about 38°C (100°F). Dissolve the yeast and a teaspoon of sugar in the milk. Let it sit for 10 minutes until frothy.
2. Prepare the Dough
Mix the flour, sugar, lemon zest, cinnamon, and salt in a large bowl.
Make a well in the center and add the eggs, melted butter, vanilla, and yeast mixture.
Mix with a wooden spoon until combined, then knead by hand (or with a stand mixer) for 8–10 minutes until smooth and elastic.
3. First Rise
Shape the dough into a ball, place it in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 2–3 hours or until doubled in size.
4. Shape & Second Rise
Punch down the dough and divide it into 1 or 2 portions. Shape into round loaves and place in greased, floured Easter bread molds (or a tall cake pan).
Cover and let rise again for 1–2 hours until puffy.
5. Bake
Preheat the oven to 180°C (350°F).
Bake for 30–40 minutes (20–25 mins for smaller loaves) until golden and hollow-sounding when tapped.
Cool on a wire rack before dusting with powdered sugar.
Serving Tradition
Pizza di Pasqua is enjoyed on Easter morning, often paired with boiled eggs, salami, and a sweet wine like Vin Santo or similar, like Vin Cotto. It’s also gifted to friends and family as a symbol of goodwill.
Tip: For extra richness, some versions include raisins or a glaze of egg wash and pearl sugar before baking.
Dolcezze Antiche: Address Strada Statale 80 Loc. Colleranesco, 165/B, Giulianova, Italy, 64021 / Contact: 085 802 5211 – 349 619 9823
https://flavorsandknowledge.com/puglia-salento-tour
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Chef Walter is featured HERE every Sunday with his regular Ask Chef Walter column!
Meet Chef Walter! There is a constant, recognizable thread in the career of Walter Potenza to elevate the level of Italian culinary culture in the United States. Besides his unquestionable culinary talent and winning business perspective, Chef Walter has been a relentless educator with passion and knowledge who defeats stereotypes. His life, career, and values are a model, an example to follow by any chef of Italian gastronomy working outside Italy.
Chef Walter appears regularly on National and International Networks such as Food Network, ABC, CBS, NBC, RAI, FOX, and Publications such as NY. Times, Washington Post, Wall Street Journal, Food & Wine, Saveur, Gourmet, and several Italian media outlets. And now “RINewsToday”!