If you've never heard of Torta d’Erbe, Torta di Patate, or Torta di Zucca, you're not alone. Many Italian Americans might scratch their heads at these names. These savory delights, cherished in the mountainous Alto Val Taro  region (also often referred to as Val di Taro) west of Parma and the northern reaches of Tuscany bordering Alto Val Taro, are a delightful little secret that begs to be shared. I have fond—and rather amusing—memories of packing them for school lunches,