Torta pasqualina is a savory pie typical of Liguria. It originated during the Easter (Pasqua) season, with the first records dating back to the fifteenth century CE. The ingredients include eggs and cheese, which at the time were expensive and thus only eaten on special occasions. True torta pasqualina traditionally has 33 sheets of very thin, eggless dough, symbolic of the 33 years Christ lived (nowadays they are typically made with 10-12 sheets of very thin, eggless dough). The filling is made of primarily chard or spinach (or a combination of the two), herbs (marjoram being an essential), nutmeg and prescinseua (a very light milk curd, somewhere between ricotta and cottage cheese but more delicate than either), eggs, sautéed onion, salt, pepper, and (of course) parmigiano reggiano. Many modern preparations use fresh ricotta in place of the prescinseua. Today torta pasqualina is eaten year-round, and can be seen in the windows of many pastificci, rosticceri, or alimentari. Many bakers have added artichoke hearts to the filling, but note that this is not part of the original recipe. Like polpettone and farinata, torta pasqualina can be eaten hot, at room temperature, or cold.