It’s traditional throughout Italy to serve a rich, savory torte on Easter Sunday as a celebratory way to break the Lenten fast. Not surprisingly, torte recipes and ingredients vary from region to region. In this class, we will make two of my favorites: Pizza Rustica, an Abruzzese/Neapolitan mash-up of my mom’s which has a rich filling brimming with cheeses and diced cured meats; and Torta Pasqualina, a Ligurian Easter torte filled with tender greens, cheese, and eggs.

We’ll make the doughs and filling for both tortes; then we’ll assemble and bake them. The best thing about making them in advance: these tortes freeze beautifully and can be defrosted and enjoyed on Easter Sunday, or whenever!

You will receive the recipes as well as a list of ingredients and equipment a week before class. The day before class, you will receive an email with a link to the class on Zoom.

All classes take place on Zoom and generally run for 2 hours. Space is limited to 8 to 10 people so that everyone can receive the individual instruction necessary to master the techniques.

Join me for this special class celebrating Italian Easter culinary traditions.