top of page

The Italian Riviera is well known for its traditional savoury pies: a vegetable-based filling, which varies according to season and is enriched with eggs, cheese and fresh herbs, is encased in a crisp pastry made with just flour, olive oil and water. The renowned Torta Pasqualina is a very fine example of this quintessential Ligurian dish.

Each small pie measures 12 cm

packaging: cardboard box with window

TORTA DI ZUCCA

roasted pumpkin, chestnut mushrooms and thyme

TORTA BACIOCCA

potatoes cooked in milk, rosemary and cheddar

  PRICE: £3.85 PER UNIT (RRP £5.5)  

 use by date: 3 days from delivery 

Keep refrigerated below 5C

 MOQ: 3 units per variant 

TORTE DI VERDURA

£11.55Price
  • TORTA DI ZUCCA (pumpkin pie): wheat (GLUTEN), extra vergin olive oil, salt; filling: pumpkin, mushroom, extra vergin olive oil, salt, thyme, balsamic vinegar, marjoram, parmigiano (MILK); TORTA BACIOCCA (potato and cheese pie): wheat (GLUTEN), extra vergin olive oil, salt; filling: potato, curd cheese (MILK), MILK, rosemary, salt, black peppercorn​;

bottom of page