Italian Easter Traditions: La Torta Pasqualina Workshop
Torta pasqualina is a beloved Easter pie in Italy. Originally from Liguria, the dish is now popular all over the peninsula. The pie is made with puff pastry and a spring green, such as artichoke, chard leaves, or in this case, spinach. The most important aspect of torta pasqualina is the eggs baked inside. When you cut the pie, you should see the egg sliced through the middle in what’s a beautiful and festive effect.It is perfect for holidays from Easter to Christmas time. Join us at La Scuola as Chef Denis imparts his knowledge on this traditional dish and guides to preparing your own torta pasqualina. In this class, guests will:
Learn to the origin behind the Torta pasqualina and why it is an Easter staple at every Italian table.
Discover the tips and screts to preparing this traditional dish.
Participate in the hands-on activity led by Chef Denis to create their own savory pie.
Enjoy a sampling of the torta pasqualina prepared by Chef with a complimentary glass of wine.
Receive adapted recipe and wine tasting notes.
Seating is first-come first-served.
Please note, this class includes demonstration and hands-on activity.
Hands-on classes are limited to 16 students maximum.
Restrictions: Ages 12 and older. Students under the age of 18 must be accompanied by a paying adult. Class price is per person.
For this format we are unable to accommodate dietary restrictions or substitutions. Please contact the Scuola Team with any questions by emailing us at
All guests planning to consume alcohol must be able to produce a valid government-issued identification to prove they are 21 or older.
Pricing is inclusive of service and exclusive of Los Angeles sales tax.