April 17, 2014 1:26 pm

Torta Pasqualina

‘Whether in chocolate or in paint, Easter has always celebrated that potent symbol of rebirth’

Torta Pasqualina is full of eggs, some beaten into the mixture and some cooked whole in the pie. It is the eggs that make the Torta so exceptional.

Copyright The Financial Times Limited 2015. You may share using our article tools. Please don't cut articles from FT.com and redistribute by email or post to the web.