The cappuccina cake is a savory pie typical of Genoa, prepared with crazy dough, a filling of raw chard and Genoese quagliata. Called “turta de gee” in dialet, this rustic cake is prepared with a few simple ingredients but it is very tasty and also fast.


  • 250 Gr. Type 0 flour
  • Water – just enough
  • Type 00 flour – 2 tablespoons
  • 70 Gr. White Yogurt
  • 350 Gr. Chard Leaft
  • 250 Gr. Ricotta cheese
  • Extra Virgin Olive Oil – just enough

The pasta, in fact, is prepared with a dough of flour 0, Extra Virgin Olive Oil and water which must be kneaded for a few minutes and left to rest until it becomes elastic and compact. If you don’t have time, you can replace it with pasta brise. The filling is made from raw chard or other herbs with a delicate flavor and the prescinseua cheese. This cheese, typical of the Genoese province, is very difficult to find in other areas of Italy, otherwise it can easily be replaced by ricotta mixed with a few tablespoons of plain yogurt. The cappuccina cake is excellent enjoyed hot but not boiling.


Prepare the “crazy dough” by mixing the flour with 2 tablespoons of oil and enough water to obtain a firm but elastic and workable dough. Wrap with plastic wrap and let stand for 30 minutes. Meanwhile, remove the central ribs of the beets, wash them and chop them with a knife.

Divide the dough into two parts, roll it out with a rolling pin and line a buttered circular mold 22 cm in diameter. Spread the chard over it, a pinch of salt and two tablespoons of flour to absorb the water that the herbs will release during cooking.

Form a second layer with the quagliata or, alternatively, the ricotta mixed with the yogurt

Add a round of Extra Virgin Olive Oil and cover with the second sheet. Seal the ends well, brush the surface with oil and bake the cappuccino cake at 200 ° C for about 25 minutes.


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