Monday
Mar292010
For Easter: Italian Easter Pie, "Torta Pasqualina"
March 29, 2010 
If you look for recipes for the traditional Italian Easter Pie, you will find many variations. Some people call it a pie and some call it a cake. Some have meat inside and some do not. There are so many different ways to make it, but they are all savory. This recipe is one that I have had for twenty-five years. It comes from a very authentic source - Anna Teresa Callen, who is now in her eighties. She is a very well known cooking teacher and author who lives in New York City. She is from the Abruzzo region of Italy. She says this pie is traditionally made with 33 layers of dough, one for each of the years that Christ lived. But she makes this with twelve - for each of the apostles (and a whole lot easier!)
