Inspired by Carla Simondo, a veggie and fruits producer near Albenga and shop owner in Alassio.
Originally from Liguria, the name derives from Pasqua (Easter in Italian). Traditionally, it calls for 33 sheets of dough, marking the years of the life of Jesus Christ. Nowadays, the trend is to use two sheets of dough only.
As Torta Pasqualina stores well and can be served cold, it is also typical at the picnics of Pasquetta (Easter Monday), which Italians love to celebrate together.