The Original Pasqualina Pie Recipe from Liguria, step by step.
Discover how to make the authentic Ligurian Pasqualina Pie with our original recipe: follow the steps to obtain a crispy pastry and a perfect filling of chard, eggs and prescinseua.
The Pasqualina Pie is not just a dish, but the symbol of Ligurian Easter: a symphony of ultra-thin layers that enclose the genuine taste of chard and the slightly tart creaminess of prescinseua.
In this guide we reveal the original recipe step by step, from the secrets of the tradition of 33 layers to tips for substituting the cagliata if you don’t live in Liguria, guaranteeing a result that is crispy on the outside and very soft at the heart.
The Pasqualina Pie is much more than a recipe: it is a ritual that brings the scents of spring to the table and showcases the mastery of Ligurian cookery.
Whether you choose to follow the traditional 33 layers or personalize the filling with your preferred variations, the result will be a guaranteed success that will win over every guest.
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