In my article "Women of wine and critics: you really broke my… breadsticks!" (which reached 5.000 visitors in a single day) I told you how heartbroken I was waiting for the next day to taste that delicious savory pie I had just baked. Many compliments on Instagram asking me for the recipe ... so today I decided to share the recipe for "That tortone there”As my husband Francesco and I call it at home. Actually the more correct name would be: Savory pie with potatoes and bacon (with cheeses), our favorite! The beauty of this recipe is that it requires few ingredients, you can use the homemade shortcrust pastry (as I explain in the recipe) or replace it with the ready-made shortcrust pastry that you find rolled up at the supermarket and it's really easy and tasty! In addition, despite being quite tasty, this savory pie is perfect for your homemade red zone aperitifs as it lends itself to a variety of combinations. Since a few days before Christmas I received the Lugana Cheers Box (as I showed you in my stories on Instagram) I decided to try it with the two sparkling wines contained within it: a really good choice!

First of all… get the gear out!

I like to have a tidy and efficient kitchen so the first thing I always do is bring out everything I need! To prepare this potato and bacon pie I used:

  • 2 aluminum bowls
  • 1 cutting board
  • 1 universal knife
  • 1 pan for boiling the potatoes
  • 1 mold with hinge 22 cm in diameter
  • 1 manual whisk
  • 1 silicone brush
  • 1 skimmer
  • 1 fork
  • 1 spoon
  • 1 spatula or 1 knife
  • 1 kitchen scale
  • 1 rolling pin

Then to knead I used the planetary mixer, but it is also easily done by hand or with the mixer! I recommend the Wilton hard plastic rolling pin: it will change your life! Not only is it perfectly non-stick but it is very hygienic ... I have had it for many years and it is still perfect! You can buy it on Amazon HERE. Normally it is used for Cake Design which requires more precision, but I use it for everything and I love it! 😉

Savory potato and bacon pie: my foolproof recipe in 8 steps

I suggest you try making shortcrust pastry at home with this quick and easy recipe. Not only will the potato and bacon savory pie be more genuine, but the satisfaction will be enormous… and you want to put on how much more you can strut with who will you share it? It will all be done with your beautiful hands!


Ingredients (for a pan of about 22 cm in diameter):

For the shortcrust pastry:

  • 200g of 00 flour
  • 100g of butter from cold centrifuged cream from the fridge
  • 50g of cold water
  • 5g of fine salt

For the stuffing:

  • 500g of potatoes (about 4 medium potatoes, I use those from Sila)
  • 250g of ricotta
  • 150g of robiola
  • 150g of bacon rolled into a thick slice that we are going to cut into large cubes (please, I beg you, I implore you: do not use those obscenities from the fridge counter already cut into cubes! To have a good savory pie you need a good raw material)
  • 1 medium egg
  • Cheese to be grated (with Tara's cheese it's really special)
  • Salt and nutmeg QB


Step 1: the shortcrust pastry

If you use the planetary mixer. In the bowl of the mixer, pour the flour, the butter cut into cubes, the water and the salt. Knead with the hook at medium speed until you get a smooth dough (about 5 minutes). Check that the ingredients are actually kneading, if not, stop the machine and help it with a fork, then turn it back on. Whether you use the mixer or by hand. Put the butter and flour in the bowl and knead with your hands until you get a crumbly dough. Add the water and salt and knead until you get a smooth dough. If you weigh the ingredients well, the dough will be perfect and non-sticky.

Make a smooth ball and place it in a frost bag and close it, then store it on the top shelf for at least 30 minutes (1 hour better). Note: of course you can use the film to wrap it, but I find it much more practical to put it in a nice bag and close it with a clothespin!

The shortcrust pastry is a really simple and versatile dough that is prepared in 5 minutes and you can keep it in the fridge until you use it (max 24 hours). So, for example, you can prepare it the day before and use it the next day, you can roll it out first and wrap it in a sheet of parchment paper or put it in a frost bag closed with a string on the top shelf until it's time to roll it out (I do so, I find it more practical also because it stretches in exactly 1 minute).

Step 2: the potatoes

Wash the potatoes, peel them and cut them into chunks. Boil them in unsalted boiling water until ready. Drain them on a cutting board (I help myself with the skimmer) and then mash them with a fork and place them in a bowl. You will use them when they are at room temperature (or in any case not too hot).

Step 3: the cheeses, the egg and the potatoes

Put the egg in a bowl and beat it with a hand whisk, then add the ricotta and mix until you have a homogeneous mixture. Add the potatoes a little at a time and continue mixing with the whisk. With a large hole grater (like this) grate the cheese to taste (I like it abundant ... approximately 50g). Season with salt and nutmeg. If the egg bothers you or is heavy you can not put it.

salty pie with potatoes and bacon

Step 4: the bacon

In a non-stick pan, sauté the bacon until crisp. Crunchy… not burnt! Then add it to the mixture and mix with a spoon.

potato and bacon pie

Step 5: the pastry

Take the dough out of the fridge. With a rolling pin (better than silicone which is more hygienic) roll out the puff pastry until it is about a € 2 coin (or a little more) thick. Butter the zippered mold well. Place the dough centering it on the mold, then shape the edges until you get a result like the one in the photo.

potato and bacon pie

Place the dough centering it on the mold, then shape the edges until you get a result like the one in the photo. 

salty pie with potatoes and bacon

Step 6: Stuff generously

Lay down the filling you have prepared and carefully level it so that it is all the same high.

salty pie with potatoes and bacon

Cut the robiola into cubes and put them in the middle of the dough until you get a result like the one in the picture.

Savory pie potatoes and bacon recipe

Step 7: prepare the edge and the future crust

Fold the edges with the help of a spatula or a knife until you get a result as in the photo.

Savory pie potatoes and bacon recipe

Always with the grater with large holes, scrape a lot of cheese on top of the cake. The more you scratch, the better it will become! Then with a silicone brush brush the edge of the cake with extra virgin olive oil. You should get a result like in the photo below.

potato and bacon pie robiola easy recipe

Step 8: cooking and demoulding

Bake in a preheated static oven at 190 ° C for 35-40 minutes on the half shelf. Remove from the oven and pass the spatula or knife around the entire edge to check that it is well detached then open the hinge of the mold. 

Savory pie potatoes and bacon recipe

Advice and conservation

I recommend, to make this cake with these doses, use a 22 cm hinged mold (I have this for many years with which I have found myself very well). If you really don't have it and you don't want to buy it, even a 20 cm mold is fine, I don't recommend using larger diameters without changing the doses.

This cake can be kept in the refrigerator for 2/3 days (not at home). You can reheat it in a static oven preheated to 180 ° C (or ventilated at 150 ° C) for about 10 minutes before serving.

Savory pie with potatoes and bacon: wines to pair with

What I like about this cake is its delicacy which makes it perfect for a variety of wines. This is why in our house “Quel tortone li” has become our aperitif par excellence: a slice goes well with (almost) everything. Not only that: my husband eats out for lunch every day and he loves it when I make him a schiscetta with a big piece of cake!

As I mentioned in this article and in my Instagram stories, a few days before Christmas I received the Lugana Cheer Box (you can order your own HERE) which gave me the opportunity to discover three wines from this famous territory. Inside I found it Spumante Lugana DOC Classic Method Brut 2017 of the Olivini Family, the Spumante Lugana DOC Brut Classic Method by Pasini San Giovanni it's a Lugana DOC 2019 from Cà Lojera combined with two gastronomic specialties: the delicious organic saffron from Pozzolengo in stigmas from the Al Muràs company e the delicious organic olives in brine from the Poggio Riotto farm. Ah, there were also two tasting glasses with the Lugana Consortium logo! The two sparkling wines lend themselves particularly well to being paired with this cake, even if both weren't in my favor. Between two I preferred that of Pasini San Giovanni: it has a bright pale straw yellow color with a very numerous, fine and very persistent perlage that forms a foam that accompanies you over time. It has a citrine and floral nose, delicate and with sugared notes that fade into a memory of freshly baked butter cookies. In the mouth the bubble is satin, elegant, fresh, balanced and very drinkable. It does not have a great structure and also for this reason it goes really well with this savory pie which is still a very delicate preparation.

La Lugana DOC 2019 from Cà Lojera it has a bright and consistent straw yellow. The nose recognizes notes of butter, pear, white chocolate and salt. In the mouth it is fat, opulent, balanced, ready and with an excellent drink. I paired these delicious linguine with Organic saffron from Pozzolengo in stigmas from the Al Muràs company: special!

lugana ca lojera

For this, among the Cheer Bo available I point out my two favorites:

Cobue Farm: 1 Lugana Doc Monte Lupo 2019 + 1 Lugana Doc CAMP 8 + Risotto with Pozzolengo saffron from the Al Muràs farm of 250 gr. Price of the box: € 39,00. You can order this box by mail:

Cà Lojera Farm: 1 Lugana Doc 2019 + 1 Lugana Riserva del Lupo 2016 + 1 Aged Lugana Grappa of 20 cl. of the Peroni Maddalena Distillery. Price of the box: € 49,00. You can order this box by mail:

For advice or doubts leave me a comment by scrolling the page.

Cheers 🍷


PS I also point out this article I wrote for the Lugana Consortium on the occasion of the Masterclass held during the Milan Wine Week

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