Italian Easter Pie

This is one of the most loved and popular Easter traditions of Italy: pizza chiena rustic, also known as the Italian Easter cake. This rich and salty recipe comes from Naples and is a real celebration of abundance, perfect for gathering around the table with family and friends.

Rustic pizza is a short -like pastry shell full of a delicious mixture of seasoned meats, ricotta, parmesan and eggs, all wrapped in a sinking tender crust.

Recipe ingredients

• Flour
• Butter
• Parmesan
• Egg
• Salt
• Ricotta
• Salami – I used Milan Salami
• Bacon
• Cooked ham
• Provolone Cheese – I used a sweet provolone (sweet) you could also use a smoked cheese
• Roman pecorino
• Pepe – black pepper

Replacements and variations for the savory pie

For Italian meats, instead of cooked ham you could use ham, or even a different type of salami such as Genoa Salami or Naples, or even cubes or sausage peppers. For cheese you could replace with Mozzarella, Fontina or Gruyere. If you prefer you can leave the pecorino and use more Parmesan.

What is authentic Parmesan?

Parmigiano Reggiano cheese is authentic or DOP (protected denomination of origin which means protected designation of origin) and Parmesan cheese is only an imitation of Parmesan cheese. Reggiano is always made in Italy, while Parmesan can be made everywhere, there are no restrictions on the use of the name Parmesan. And don’t forget a less expensive choice, but also a double choice is Parmigiano Grana Padano.

How to make the Italian Easter cake

The dough can be prepared in three ways, by hand, in a food processor or in a stand mixer. In the bowl of a food processor (or a mixer mixer or larger handling) Add the flour and butter, start mixing Add the salt, Parmesan and eggs mix to combine.

Move the mixture on a flat surface and gently knead to form a compact dough. Wrap the dough in a plastic casing and refrigerate.

While the dough is relaxed, the filling, in a large bowl, beat the eggs, add the ricotta and whisk to add to cream.

Add the Parmesan, the pecorino and the pepper mix to combine. Mix the diced cheese and meat. Cover and let yourself be sitting.

Remove the dough from the refrigerator and divide into two, one a little bigger than the other. Roll on a slightly floured surface or between two pieces of parchment paper, first roll the largest piece in a circle.

Work it in the prepared cake tin. Punge the dough with a fork, spread the ricotta mixture evenly.

Strene the second piece and put on the filling, pushing gently down to cover the filling and leaving a small edge around. Cut any overlap of excess pasta.

Fold the edges over the top and seal with wet fingers. Punge the upper part of the dough, wash the top of the milk cake.

Bake in a preheated oven until golden brown. Move a grid to cool completely.

Pizza Chiena nepolitana has many variations. From different fillings to the dough. In fact, for some, the Easter cake is with a short pastry base, like this and for others there is a leavened dough similar to that of Tortano and Casatiello.

The Italian cake is traditionally served on Holy Saturday or Easter Sunday, this abundant cake is usually made a day before being served. In reality it is even better after having rested for a day or two while the flavors merge together. Turn it on for brunch, put it for a picnic or serve next to a fresh spring salad for the Easter party.

How to keep the rustic Italian Easter cake

Any remaining cake can be stored in the well-covered refrigerator or in an airtight container for about 3-4 days. I like to warm our own in the oven, but most Italians eat it cold or ambient temperature.

If this Italian rustic cake intrigued you, then you cannot miss take a look at these classic Easter recipes –

Whether you are carrying out a family tradition or who discover a new one, cooking a rustic pizza is a beautiful way to welcome the season and share a little Italian warmth with everyone at your table. Happy Easter!

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