Torta Co’ Becchi
A typical and traditional sweet from Lucca
Among the most characteristic desserts of Lucca, Torta di Verdure (Vegetable pie), also known as Torta Co’ Becchi, represents an authentic symbol of home baking.
Developed from peasant ingenuity and a penchant for simple ingredients, this sweet encapsulates the essence of Lucca’s cuisine, serving up balance, authenticity and creativity.
Originating in domestic and peasant settings, this sweet represents a perfect balance of taste and creativity, with a pastry shell enclosing a filling of vegetables, bread, eggs, sugar, pine nuts and flavorings, for a surprising and harmonious result.
The name “Co’ Becchi” derives from the small curls of dough that decorate the edge and look like “becchi” (bird beaks), a distinctive symbol of this artisanal dessert prepared for major celebrations.
Characteristics
The vegetable pie is presented as a golden, fragrant tart with a bright green, soft filling with a sweet and slightly aromatic taste.
The pastry is thin and crumbly, while the filling, made with chard or wild herbs, is a balance between freshness and sweetness.
The beaks on the edge are obtained by folding the dough into small inward-facing curls, a sign of patience and craftsmanship.
The vegetable pie is presented as a golden, fragrant tart with a bright green, soft filling with a sweet and slightly aromatic taste.
The pastry is thin and crumbly, while the filling, made with chard or wild herbs, is a balance between freshness and sweetness.
The beaks on the edge are obtained by folding the dough into small inward-facing curls, a sign of patience and craftsmanship.
Method
The method involves boiling the vegetables, chopped and flavored with simple seasonings, then combined with soaked bread, eggs, sugar, cheese, pine nuts and flavorings.
The mixture is enclosed in a pastry shell rolled out in a pan and decorated.
After baking, the sweet takes on its typical golden color with a soft texture on the inside and fragrant on the outside.
The method involves boiling the vegetables, chopped and flavored with simple seasonings, then combined with soaked bread, eggs, sugar, cheese, pine nuts and flavorings.
The mixture is enclosed in a pastry shell rolled out in a pan and decorated.
After baking, the sweet takes on its typical golden color with a soft texture on the inside and fragrant on the outside.
Gastronomy
It is eaten at room temperature and pairs perfectly with sweet Tuscan wines such as Vin Santo del Chianti DOC or Moscadello di Montalcino DOC, which exalt its aromatic character and delicacy.
It is eaten at room temperature and pairs perfectly with sweet Tuscan wines such as Vin Santo del Chianti DOC or Moscadello di Montalcino DOC, which exalt its aromatic character and delicacy.
