This beloved Italian Easter dish, known as Pizza Rustica or Pizzagaina, is a rich and hearty savory pie filled with a medley of cured meats, cheeses, and eggs—all wrapped in a tender homemade crust.
It’s a celebration of flavor, tradition, and family that generations of Italian nonnas have passed down, especially around Easter time.
Why You’ll Love Nonna’s Pizza Rustica
Authentic and Traditional: Straight from Nonna’s kitchen.
Hearty and Filling: Packed with eggs, meats, and cheese.
Perfect for Easter or Any Holiday: A make-ahead dish that feeds a crowd.
Flavor-Packed: Salty, creamy, savory—all in one bite.
Beautiful to Serve: A stunning centerpiece on any springtime table.
What You’ll Need (Ingredient Highlights)
Flour, Eggs, and Butter: For a rustic, buttery pie crust.
Whole Milk Ricotta: Creamy base for the filling.
Mozzarella and Provolone: For that melty, stretchy cheese pull.
Grated Parmesan or Pecorino Romano: Brings sharpness and saltiness.
Cured Meats: Such as prosciutto, salami, capicola, soppressata, or mortadella.
Eggs: Both to bind the filling and add richness.
Black Pepper: To season the filling.
Pro Tips Before You Start
Drain the Ricotta: For a thick and firm filling.
Use Cold Butter for the Crust: Keeps it tender and flaky.
Don’t Overmix Dough: Mix just until combined.
Let It Rest Before Slicing: Gives the filling time to set.
Bake Low and Slow: Ensures even cooking without drying out.
How to Make Nonna’s Pizza Rustica
Step 1: Prepare the Dough
Mix flour with cold butter, salt, and eggs. Add cold water until a dough forms.
Divide into two discs and chill for 30 minutes.
Step 2: Make the Filling
In a large bowl, combine ricotta, shredded mozzarella, diced provolone, grated Parmesan, chopped meats, eggs, and black pepper. Mix until well blended.
Step 3: Assemble the Pie
Roll out one dough disc and place it in a deep pie dish or springform pan.
Add the meat and cheese filling evenly.
Step 4: Top and Seal
Roll out the second dough disc and lay it over the filling.
Crimp the edges, cut steam vents, and brush with egg wash.
Step 5: Bake
Bake at 350°F (175°C) for 75–90 minutes until golden brown and firm.
Let cool at least 2 hours before slicing.
What to Serve It With
Pickled vegetables or olives
Roasted asparagus or green beans
A glass of red wine like Chianti or Montepulciano
Variations / Substitutions
Add Hard-Boiled Eggs: For extra tradition.
Different Meats: Use your family favorites or what you have on hand.
Cheese Options: Add fontina or asiago for variety.
Mini Pies: Make individual servings in muffin tins.
Storage & Leftovers
Refrigerate: Covered, up to 5 days.
Freeze: Wrap well and freeze for up to 2 months.
Reheat: Warm slices in the oven at 300°F for 10–15 minutes.
FAQs
Can I use store-bought pie dough?
Yes, though homemade dough gives a more rustic flavor.
Do I need to cook the meats first?
No, just use fully cooked or cured meats.
Can I make this ahead of time?
Absolutely—flavor improves after a day or two.
Is Pizza Rustica served hot or cold?
Traditionally served at room temperature or slightly warm.
Can I make this without meat?
Yes—add sautéed spinach, artichokes, or mushrooms instead.
Final Thoughts
Nonna’s Pizza Rustica (Pizzagaina) is more than a pie—it’s a cherished Easter tradition that brings people together through rich flavor and loving memories.
Make it once, and it might just become your family’s new favorite holiday dish.
