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Easter Pies: Pizza Rustica and Pastiera Napoletana, Italian Recipes – Gianni’s North Beach

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Easter Pies: Pizza Rustica and Pastiera Napoletana, Italian Recipes – Gianni’s North Beach

Easter pies are a classic tradition for an Italian Easter feast. They come in savory and sweet versions, and I only make them once a year for Easter.

Pizza rustica is the pie of many names. This savory pie is also called torta rustica, pizza ripiena, pizza chiena or in Neapolitan-English slang, pizza gain.

Pastiera Napoletana is probably the most famous Neapolitan pastry and, here in America, it’s sometimes called pizza grano, Easter sweet pie, ricotta cheese cake, pizza or torta dolce.

Start off your Easter feast with the pizza rustica–the salty prosciutto, the savory sausage and the rich, flaky crust will whet your appetite for the meal to come. And finish the feast with the pastiera–the sweet, creamy ricotta paired with the fragrant citrus and buttery crust will take your meal over the top.

Full text recipe: http://wp.me/p1bo0f-qY
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Paul the Home Cook

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Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

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19 responses to “Easter Pies: Pizza Rustica and Pastiera Napoletana, Italian Recipes – Gianni’s North Beach”

  1. Gina Michalowski

    This looks so good! I'm Sicilian and would love to make this for the Holiday's! Buongiorno!
    

    Reply
  2. Joe Pasquarello

    Madonna a mi!

    Reply
  3. Anthony Porta

    Hi Gianni, Congrats on 10K subscribers!   Can you produce some videos of Southern Italian Cuisine (like near the provinence of Bari). I'd like to see your take on it.  Many people associate Italian food with wonderful thick red and white sauces served with pasta and meats (mostly in the states).  Southern Italian cuisine produce recipes using olive oil, lemon, garlic vinaigrettes to dress various preparations of the wonderful array of fresh frutti de marie.  I Love Pulpo preserved in olive oil and vinegar served with grilled sourdough bread. 🙂   Take care, Anthony 

    Reply
  4. marie Savino

    Hi Gianni. I have been searching pizza rustica & I must tell you, your recipe is my favorite by far. All the other recipes I have seen use pizza dough but I have a feeling that your crust will be much tastier. I will definitely make your version this Easter. Thank you.

    Reply
  5. Mildred Zuniga

    Hummm!!! Que Ricura!!!

    Reply
  6. sunshine2049

    the people from Perugia Italy make their own style of easter bread called " crescia
    "  its a leavened egg and pecorino cheese bread with notes of black pepper and cinnamon and nutmeg.  its reminiscent of easter.  amazingly delicious

    Reply
  7. Linda iblindalou

    Thank God for Easter is right! 🙂  I make both of those pies every Easter, but you make it look so much easier!  Love your videos!

    Reply
  8. Delia R Mandia

    I love this video! I am going to try to make the pies tomorrows if i can find the ingredients at my local Italian specialty stores. I come from a long line of professional Italian cooks that still own restaurants to this day, and the sweet pie looks like the one I had when I was little. Wondering where you were getting your pronunciations from. We're New York, Mulberry St originally Naples but we don't pronounce ricotta the way you do. For example, we pronounce ricotta as rig-auth-uh or rig-auth for short. I know town to town pronunciations differ, plus being in New York no doubt altered it.

    Reply
  9. TickleMeShlomo

    is it unheard of to add a layer of tomato sauce to the pizza, like in the middle of the ricotta?

    Reply
  10. IsabelLovesIvan

    I've seen a lot of variations of this but the candies are a new one on me. We would roast red and green peppers in olive oil and throw that in. We ate it at Easter mostly but when people were visiting at Christmas my mom would make one as a special occasion. There's nothing like it. Thanks for your recipe.

    Reply
  11. BryanG

    Super easy. Thanks for uploading.

    Reply
  12. Gianni North Beach

    Ciao Tess. Sounds like your family had a real Easter feast. Keep on cooking!

    Reply
  13. theresa bollman

    My daughter brought us your Pizza Rusticas for our Easter buffet. It was too fabulous to describe. That crust was super flaky, and the filling was perfect. Leftovers were great for breakfast the next day. They were also thrilled with the pans of your Eggplant Parm I'd promised them all. Not to mention scarfing some down at dinner, haha. Thanks so much for sharing, Gianni. Tess

    Reply
  14. Gianni North Beach

    Ciao Isabella. Thanks for sharing your eggplant alla parmigiana video. Good luck with your project. There's a debate in my family about whether to coat the eggplant with breadcrumbs before frying. I was pleased to see that you don't. That's my way too.

    Reply
  15. Isabella Mozzarella

    I love the pastiera! I made a batch for Easter. Check out my video on melanzane alla parmigiana for another tasty Neapolitan treat 🙂

    Reply
  16. ROKCOApp

    Great idea and something new for this easter

    Reply
  17. tomas matkovich

    Thanks. wish You a lot of nice recipes 🙂
    Really enjoy to follow You.

    Reply
  18. Gianni North Beach

    Ciao Tomas. I bake the pastiera and the rustic at 350 degrees Fahrenheit or 175 Celcius. The full recipe for both pies is on my website.

    Reply
  19. tomas matkovich

    on which temperature You bake?

    Reply

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