Torta Pasqualina. “Torta” means cake in Italian, but this is really a savory Italian pie traditionally served for Easter brunch.  It’s so wonderfully satisfying that I bet that you will want to make it so much more often than just one time a year. This savory dish is positively addictive and so easy to cut and serve, making it portable and an ideal lunch, picnic, or snack dish.

The first time I a tasted torta sbrislona in Ravenna, I didn’t know what it was. Was it a giant cookie or a torte? A cake? I wasn’t sure BUT all I know is I was in love! You don’t cut it into pieces, you simply break off a piece, which I did, until it was almost gone. It has a crunchy feel and a nutty flavor. It is positively addictive and goes perfectly with an espresso or prosecco as a great way to end this meal which will transport your taste buds to the Emilia- Romagna until you can visit. Maybe we should go??