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.