Torta di Verdura con Carciofi di Sanremo

Torta di Verdura con Carciofi di Sanremo is a savory tart from the Ligurian coast, specifically associated with the city of Sanremo. It belongs to the broader family of Italian vegetable torte, but is distinguished by its prominent use of the local carciofo di Sanremo, a prized artichoke variety known for its tenderness and lack of thorns. The dish typically features a thin, olive oil-enriched pastry crust filled with a mixture of sautéed artichokes, Swiss chard or spinach, onions, and often a binding of eggs and grated Parmigiano-Reggiano. Fresh marjoram is a characteristic herb.

A great version is defined by a delicate, almost cracker-like crust that remains crisp, and a filling that is moist but not soggy, allowing the sweet, nutty flavor of the Sanremo artichoke to shine without being overwhelmed by other greens. The balance of bitter greens and savory cheese is key.

Regional variations are common along the Riviera, with some versions incorporating borage, leeks, or a touch of prescinsêua (a local sour cheese). In Sanremo itself, creator *sandrino* has highlighted the version at **Branda Cöyun**, a venue known for its focus on traditional Ligurian recipes. The dish is often served at room temperature as an antipasto or a light lunch, reflecting the region’s cucina povera tradition of transforming simple garden vegetables into elegant fare.