Emilia-Romagna sweet land of tortellini, prosciutto, mortadella, parmigiano, tagliatelle, lasagne…
Torte salate emiliane:
Torta di patate (potatoes ‘pie’).
Crust made with flour, butter, milk and eggs; filling made with boiled mashed potatoes, parmigiano
a crust made with flour, eggs and lard filled with cooked and chopped chards, spinach, onions, parmigiano, lard…
And between Emilia Romagna and Liguria the Lunigiana, technically part of Tuscany, culturally a mix, or as I say, the Middle-earth.
Typical torte from Lunigiana
torta d’erbi (erba ‘grass’ or ‘herb’)
a simple pastry made with flour and water, with or without eggs. As my grandmother used to say “If you don’t have it, you don’t need it”. Filled with a mix of herbs and veggies including boraggine, an amazing herb,
chards, spinach, onions, chopped and mix with eggs, olive oil and parmigiano. With the same technique you can make a variety of torte, with different vegetable combinations: zucca e patate (pumpkin and potatoes), zucca, patete e porri (pumpkin, potatoes, and leeks), cipolle e papate (onions and potatoes)…
Ahhh sweet sweet home!
(See also “I miss torte salate -1” https://misshome.wordpress.com/2014/01/02/184-i-miss-torte-salate-1/ )