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
A crisp spring salad
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.
Pizza Rustica (Pizzagaina)
Ingredients
Method
- Make crust, divide in half, and chill.
- Combine all filling ingredients in a large bowl.
- Roll out bottom crust and fill with mixture.
- Top with second crust, seal edges, vent, and egg wash.
- Bake at 350°F for 75–90 minutes. Cool before slicing.
- See full steps with tips & photos → https://theboatshedcafe.com/pizza-rustica-pizzagaina/
Notes
- Let the pie cool before slicing—it helps the filling set.
- You can mix and match your favorite cured meats.
- A springform pan makes unmolding easier, but any deep-dish pie plate works.
