Torta co' bischeri

01 / ABOUT THE DISH

About the dish

Torta co' bischeri is a chocolate and rice tart from the town of Pontasserchio in the province of Pisa, Tuscany. Known for its distinctive appearance, with decorative curls of pastry rising from the edges of the crust, it has long been part of local celebrations. It remains closely associated with the annual feast of the Crocifisso del Miracolo, a religious festival held in April. Over time, it has come to represent both the region's baking heritage and the role of sweets in Tuscan communal life. Its origins are deeply rooted in local culture, dating back several centuries when residents prepared the tart as an offering during the pilgrimage linked to the Crocifisso del Miracolo, which is why it's often referred to as pilgrim cake. As the tradition of the pilgrimage spread beyond the town and drew visitors from neighboring areas, the tart became an emblem of hospitality and celebration. Its name refers to the "bischeri," or small twisted pieces of dough that decorate the edge of the tart and distinguish it from other regional desserts. Originally baked in home kitchens and shared during festivals, it eventually became a fixture of local pastry shops and family tables, maintaining its seasonal role while also being prepared year-round. The preparation of torta co' bischeri begins with a shortcrust pastry base made from flour, butter, sugar, and eggs, rolled out and fitted into a round tart pan. The filling is a dense, rich mixture of cooked rice, dark chocolate, sugar, eggs, raisins, pine nuts, candied fruit, and a touch of liqueur—often rum or Strega—which adds aroma and depth, plus seasonings, namely vanilla, cinnamon, and nutmeg. Once the filling is poured into the pastry shell, thin strips of dough are twisted and arranged around the edge in their characteristic shapes before the tart is baked until the crust is golden and the filling is set. The finished dessert is typically served at room temperature, which allows its flavors to develop fully and the texture to become slightly firm yet moist. Torta co' bischeri is most often enjoyed during the spring festival in Pontasserchio, where it is offered to visitors and shared among families, but it is also prepared for other celebrations and sold in pastry shops across Pisa and beyond. It is commonly served as a dessert with coffee or a small glass of sweet dessert wine, which pairs well with its rich filling.