© The Financial Times Ltd 2016
FT and 'Financial Times' are trademarks of The Financial Times Ltd.
The Financial Times and its journalism are subject to a self-regulation regime under the FT Editorial Code of Practice.
April 17, 2014 1:26 pm
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 2016. You may share using our article tools. Please don't cut articles from FT.com and redistribute by email or post to the web.