Each product available on the platform is listed and sold by a partner seller identified on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is made by the seller, who becomes responsible for the transaction.
Shipping is managed directly by the partner seller. The package is sent from the seller's warehouse or logistics network and handed over to the courier. This model enables more efficient deliveries and ensures that order management is handled by the party with actual availability of the product.
On the product page, you will find ingredients, allergens and nutritional information based on the data provided by the seller or producer, namely the official label. If you have allergies or intolerances, we recommend carefully checking the product page before purchasing and contacting the seller with any specific questions.
The platform was created to promote Italian food and make it more accessible. We select sellers in the food e-commerce sector with consistent catalogs and transparent information. Each product is associated with an identifiable seller and a complete information page: we want shopping here to mean buying with confidence.
Delivery times and costs depend on the seller and destination. At checkout, you will always find an updated delivery estimate before confirming payment. For international shipments, times may vary depending on the country and courier.
Swiss Chard Pasqualina Pie is a typical appetizer of the Genoese tradition. It is a savory pie made with chard, artichokes, ricotta and eggs, enclosed in a crisp pastry shell. Perfect to serve during the Easter period!
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
This product cannot be shipped to the selected country
Clean the chard, wash it and boil it in salted water for about fifty minutes
Clean the artichokes, removing the tough outer leaves and stems; trim the tips and slice them
Clean and finely slice the onion
In a saucepan, sauté the sliced artichokes and chopped onion
Season with salt
Let cook until the artichokes are tender
Add the chard, two eggs, ricotta, grated Parmesan and a pinch of salt
Mix to blend all the ingredients
Divide the puff pastry into two parts and roll it out to obtain two thin discs
Line a tray with aluminum foil and place a disc of puff pastry on top
Fill with the stuffing and lay the other pastry disc on top
Join the edges of the two discs
Prick the surface of the pie with a fork and brush it with the beaten egg
Bake at medium temperature for forty-five minutes
Serve hot
Cake Tin
Frying Pan
Bowl
It can be served hot or cold
Italia, Liguria
| Energy (kcal) | 172.61 |
| Carbohydrates (g) | 10.22 |
| of which sugars (g) | 1.8 |
| Fat (g) | 12.04 |
| of which saturates (g) | 5.8 |
| Protein (g) | 6.36 |
| Fibre (g) | 1.34 |
| Salt (g) | 0.29 |
