Ligurian cuisine anchovy tomato pie, also known as “Torta di Acciughe e Pomodori” or “Torta Ligure,” is a savory pastry that combines the flavors of anchovies and tomatoes, two staple ingredients in the Ligurian region of Italy. This dish typically features a flaky crust that is filled with a mixture of fresh anchovies, ripe tomatoes, herbs, and sometimes other ingredients like olives, capers, or cheese.
The pie is often seasoned with aromatic herbs such as basil, oregano, or parsley, which enhance the overall flavor profile. The anchovies provide a salty, umami richness, while the tomatoes add juiciness and sweetness. The filling is encased in pastry dough, which can be either homemade or storebought.
This dish is commonly served as an appetizer, a light meal, or a snack and is part of the traditional Ligurian fare, where fresh and highquality ingredients are emphasized. It is enjoyed warm or at room temperature and pairs well with a glass of white wine or a light salad. Ligurian cuisine is wellknown for its seafood dishes, and the anchovy tomato pie is a delicious representation of the region’s culinary heritage.