Torta Di Funghi – Torta Pasqualina – Mushroom Pie

Torta Pasqualina – Roger469 CC BY-SA 3.0

Torta Di Funghi – Torta Pasqualina – Mushroom Pie

The torta pasqualina in Ligurian is called tôrta pasqualinn-a or turta de gee. It is usually a savory cake, typical of Liguria, Genovesato, and Borgotaro. However, it is also prepared in other parts of Italy with different characteristics (sometimes also in sweet versions). Baked in the oven, it is typical of Easter time.


800 gr. porcini mushrooms,
One sprig of parsley,
One garlic clove,
3 T. olive oil,
Two eggs,
a handful of parmesan,
the inside of a sandwich roll soaked in milk,
Two sheets of pastry for pies,
olive oil to coat a baking pan.

How to make the Mushroom tart:

How to make the mushroom tart: in a saucepan, saute chopped mushrooms (caps and stems) in olive oil with minced garlic and parsley. Mix and add salt to taste.

Remove from heat after 8 minutes. Mix slightly beaten eggs, cheese and bread crumbled finely in a bowl. Drain liquid from mushrooms and add to egg and bread mixture.

Grease the baking dish and arrange a sheet of pastry. Spread mixture evenly on top and cover with the other sheet on which you put a little olive oil. Bake at 180°-190° for around 35-40 min.

The Torta Di Funghi – Torta Pasqualina – Mushroom Pie is a Regional recipe from Liguria.

Typical of Genua and Borgotaro

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

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