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Di Bruno Bros.




Easter Pie, Or As The Italians Say, “Pizza Rustica”

imageThis classic Italian Easter recipe has been passed down through our Di Bruno Bros. family for generations.

Johnny Zancolli, manager of our Franklin location (previously the manager of the Italian Market location) has graciously shared his mother’s holiday recipe for what is also known as “Pizza Rustica.” Mama Zancolli, as we like to call her, hails from Abruzzo, Italy just like Danny and Joe Di Bruno.

For the last 15 years, we have been making this rustic, comfort dish for our customers with her recipe.


Ham_Pie (2)

Call it what you want to call it, this pie is the perfect mix of meat and cheese and is perfect to eat all Easter day and night.  Savory, creamy, and delicious, the Easter Ham Pie incorporates traditional hams and cheeses, freshly baked with a flaky crust.

What you need:


How much?

Basket Cheese

1 lb.

Hard Boiled Eggs, Peeled


Fresh Ricotta

2 lb.

Italian Parsley, chopped

2 tsp.

Parmigiano Reggiano, grated

¼ lb.

Large Eggs, reserve 1


Prosciutto Cotto

1 lb.

Sweet Soppressata Old Fashioned


Ground Black Pepper

½ tsp.


1 tsp.

Proscuitto di Parma Black Label Riserva

¼ lb.


8” Pie Shells, Unbaked

How it’s made:

Preheat oven to 350˚ F . Dice the meats and the hard boiled eggs, and grate the Parmigiano. With a wooden spoon, mix in the raw eggs (except for one), Ricotta, Basket Cheese, herbs and spices to make your pie filling. Fill each pie shell. Cut the top crust into lattice pieces and place over the topping, pressing into the bottom crust around the edges, and trim any excess. Brush the lattice with raw beaten egg. Bake for 60-70 minutes until set and lightly browned. Allow the pie to rest for 10-15 minutes before serving.



A key element of this dish is Basket Cheese – a fresh, soft cow’s milk cheese that is literally formed in a small basket.  As any italian knows, there will undoubtedly be leftover Basket Cheese to snack on while the pie is baking.  Serve up some battered basket cheese, francaise style (just dip in egg, flour, egg again, and pan fry) with drizzled honey.  Or slice up and serve with with really great olive oil and sea salt.

Loving these Easter traditions?  Swing by any of our shops or to recreate this recipe.  In the meantime, read up on our some other Italian Easter traditions here.  Buona pasqua!



  • Kriz says:
    April 3, 2014 at 11:41 am

    I want to start making this right now…sounds delicious.

  • Pho Sho says:
    April 4, 2014 at 9:19 am

    Pho – Sho a pie(una pizza rustica) made with love and without a doubt..delicious anytime during the day; from breakfast to mid-afternoonmunchie to a late night bite. I’m in for three,…3cases!

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