Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Torta d`erbe della Lunigiana
2. Other names:
3. Short product description:
Torta d’erbe della Lunigiana is a savoury pie made with wild herbs and seasonal vegetables. It’s round and its filling is an intense green colour. It’s made from March to May and September to December.
4. Production area:
Province of Massa Carrara, especially in Lunigiana.
5. Production status:
r disappeared r at risk r active
6. Production process:
Wild herbs and vegetables (chard, onions, wild spinach, wild asparagus and leek) are washed, boiled, chopped and seasoned. The water is squeezed out and the vegetables are placed in a bowl to be mixed with the other ingredients (Parmesan cheese, breadcrumbs, oil and salt). Meanwhile, a dough is made with water and flour. Once mixed, it’s rolled out into a sheet and placed in a greased baking tray. The filling is poured on top and another layer of pastry is laid over it. Originally, when there was an abundance of chard, rice was also used. It’s baked in a hot oven for 40 minutes.
7. Materials, equipment and premises used for production:
s Kitchen utensils
s Oven tray
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
Torta d’erbe owes its traditional character to its combination of ingredients: wild herbs found locally or grown in local gardens. The taste of this pie depends on the quantity and quality of herbs used. It can be eaten as an antipasto or main dish.
The annual production of torta d’erbe is around 300-310 tonnes a year, considering both at-home and commercial production. Sales are made mainly in the area and by individuals buying the product directly in store.