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Genoese chard pie, a typical product of Liguria

Genoese chard cake

The Genoese chard cake is a typical savory pie from Genoa prepared with crazy pasta, chard and prescinseua.

When it comes to savory pies there is no region like Liguria that can satisfy our requests. Take for example the Genoese chard pie: not only is it delicious and simple to prepare, but the chard-based filling is added raw. Exactly, you got it right. So you will hardly find a quicker recipe than Ligurian chard cake.

Also known as turta de gee, it is the most classic Genoese savory pie, the one that is sold in all delicatessens and is always the same. The filling is made up of chard which, as mentioned, is added raw, and prescinseua , a curdled cheese with a sour taste typical of the area. Since it's really hard to find outside the region, we'll also give you some pointers on how to replace it. Ready to get to work?

Genoese chard cake
Genoese chard cake

How to prepare the Genoese chard cake recipe

  1. First, prepare the pasta matta , i.e. the wrapper of the savory pie. Combine the flour, a spoonful of oil, a pinch of salt and water in a bowl and mix until you get a smooth dough. Let it rest for 30 minutes under an overturned bowl.
  2. Divide the dough into four equal loaves and roll them out as thin as possible.
  3. Grease a 30 cm diameter pan and roll out the first sheet. Lightly oil it by distributing it with your hands and cover with a second sheet.
  4. Spread the beets apart, sprinkle them with two tablespoons of flour which will serve to absorb the humidity released during cooking, and add salt.
  5. Mix ricotta and yoghurt (or 500 g of prescinseua) with two tablespoons of oil and a pinch of salt and distribute it all over the vegetables.
  6. Cover with a sheet of pastry, oil it and finally place the last one. Roll the edges of the sheets together to seal them, oil the surfaces one last time and cook at 200°C for 45 minutes. We advise you to let the rustic cool before serving it.

We suggest you also try Torta Pasqualina , another typical recipe from Liguria.


The chard cake can be kept in the refrigerator wrapped in foil for 2-3 days. We advise you to consume it at room temperature.

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