Preheat the oven to 350 F.

Warm the milk slowly (do not let it boil).

Cut the stale bread into little cubes and place in a bowl.

Grate the orange zest into the bowl with the bread.

Add the warm milk to the bowl and mix everything together.

Cover the bowl with plastic film.

Leave the bread to soak for 30 minutes, mixing occasionally.

In another bowl, mix the raisins and orange juice.

Grind the amaretti into a powder, either by using a blender or by placing them in a bag and mashing them up by hand. Add the ground amaretti to the bread mixture.

Melt the chocolate and stir into the mixture.

Beat the eggs and add them to the mixture.

When everything is combined, add the sugar and pine nuts.

Drain the orange juice from the raisins and add the raisins to the mixture.

Grease a 10-inch cake pan and pour the mixture into it.

Place it in the oven for roughly 60 minutes, or until a toothpick comes out clean.

When finished, take the torta paesana out of the oven and leave it to cool.

Remove the torta paesana from the cake pan and serve.