Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
A rich layered savory pie of the Finale Emilia area, also known as tibuia or sfogliata.
Origin place card
Finale Emilia is the Modena comune explicitly named by the official sheet for this pie.
Verified history
The official page links the pie to Jewish culinary presence and to the wider family of Ottoman and Balkan layered pastries; it cites the divulgation of the recipe after 1859 by Giuseppe Alinovi and also recalls a 1626 archival complaint concerning a stolen 'torta grassa' from a Jew.
Ingredients
Flour, lard, butter, young Parmigiano Reggiano, salt and water, worked into layered pastry.
Method
Method/process not fully documented in validated sources.
Ritual / calendar
No specific feast, saint-day, or seasonal ritual has yet been confirmed in the current source layer.
Why travel for it
Sfogliata o torta degli Ebrei, tibuia is a rich layered savory pie of the Finale Emilia area, also known as tibuia or sfogliata.. In the present corpus it is documented with origin in Finale Emilia, Modena, Emilia-Romagna.
Editorial warning
This page is documentary verified from the pass5 layer. The next editorial improvement is to add one classic local recipe, one older documented version where available, and one modern household version with explicit attribution.