Traditional Italian Easter Pie made with eggs, referred to as pizza rustica in Italian, is a typical Italian Easter creation. Made with pizza or bread dough and filled with beaten eggs and cured Italian sausage, it’s a fabulous dish that everyone loves.
Originally published on April 11, 2014.
If you were raised in an Italian household, you probably know about this pizza rustica, as it is traditionally made and served during Easter.
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My family’s name for this traditional Italian Easter bread is “canescione”, but that is probably the name for many other types of similar creations, as there are many names for frappe, for example.
Now, most of you won’t have home cured Italian sausages on hand, and I don’t usually either, but my mother had made some and this is how we decided to use them. Instead of using cured Italian sausage, you can use bacon or pancetta, which are both perfect in the egg mixture.
You may also enjoy these Italian treats which are often found on Easter tables in Italy.
Individual Italian Easter Bread Rings
Colomba di Pasqua (Easter Dove Bread)
Now back to the savory option; here is how my family makes this delicious filled traditional Italian Easter pie.
Traditional Italian Easter Pie with Eggs (Pizza Rustica)
serves 6
Ingredients
- pizza dough (click here for an easy recipe)
- 9 eggs
- 2 tbsp water
- 1 1/2 tsp Kosher or sea salt
- black pepper
- 1/2 cup (1 oz) grated Parmigiano Reggiano
- 3/4 cup (6 oz) cooked cured Italian sausages (not fresh) bacon or pancetta pieces (measurement is not critical)
- 2 tbsp fresh Italian parsley, chopped
- extra virgin olive oil for pie dish and to brush on top of dough
Preheat oven to 475º F (250º C)
Roll out part of the dough for the bottom, and place in an oiled pie dish (leave some overhang).
Beat the eggs, water, salt, pepper, Parmigiano cheese and parsley, then add the cooked sausage, bacon or pancetta. Partially cook this mixture in a non-stick frying pan, you can actually cook it a bit more than I did, as it makes it easier to work with. Pour the mixture into the lined pie dish.
Roll out pizza dough for the top. Wet the edge of the bottom pie dough with water, then place the lid on top, pressing slightly to seal. Try to get another pair of hands to help, so that the dough doesn’t fall into the egg mixture.
Cut off the extra dough with a sharp knife.
Pour some olive oil on top and brush it over the top.
Make a slit in the center of the traditional Italian Easter pie and bake for about 30 minutes or until it is a deep, golden brown.
Allow to cool slightly, or completely before cutting. I prefer mine warm, but it is still perfectly delicious when cold, too, making it perfect for serving when you have company and want to have things made ahead of time.
The red you see in the slice is a bit of cayenne pepper from the sausages. Feel free to add some hot pepper to the egg mixture if you like a little spiciness.
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Traditional Italian Easter Pie with Eggs (Pizza Rustica)
Ingredients
- 3/4 cup (6 oz) cooked cured Italian sausages (not fresh) bacon or pancetta pieces (measurement is not critical)
- 2 tbsp fresh Italian parsley, chopped
- extra virgin olive oil for pie dish and to brush on top of dough
- 1/2 cup (1 oz) grated Parmigiano Reggiano
- black pepper
- 9 eggs
- 2 tbsp water
- 1 1/2 tsp Kosher or sea salt
- pizza dough (click here for my recipe)
Instructions
- Preheat oven to 475º F (250º C)
- Roll out part of the dough for the bottom, and place in an oiled pie dish (leave some overhang).
- Beat the eggs, water, salt, pepper, Parmigiano cheese and parsley, then add the cooked sausage, bacon or pancetta. Partially cook this mixture in a non-stick frying pan, you can actually cook it a bit more than I did, as it makes it easier to work with. Pour the mixture into the lined pie dish.
- Roll out pizza dough for the top. Wet the edge of the bottom pie dough with water, then place the lid on top, pressing slightly to seal. Try to get another pair of hands to help, so that the dough doesn't fall into the egg mixture.
- Cut off the extra dough with a sharp knife.
- Pour some olive oil on top and brush it over the top.
- Make a slit in the center of the pie and bake for about 30 minutes or until it is a deep, golden brown.
- Allow to cool slightly, or completely before cutting. I prefer mine warm, but it is still perfectly delicious when cold, too, making it perfect for serving when you have company and want to have things made ahead of time.
- The red you see in the slice is a bit of cayenne pepper from the sausages. Feel free to add some hot pepper to the egg mixture if you like a little spiciness.
Nutrition Information:
Yield:
6Serving Size:
1 sliceAmount Per Serving:Calories: 318 Total Fat: 7g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 14g Fiber: 0g Sugar: 0g Protein: 21g
BUONA PASQUA!
LA Living…
the “lone fig” on my tree.
Lee
wrote on
So I made this – oh dear! Disaster! Maybe my oven cooks too hot, but the top was completely burnt. However, we took the top crust off, and we are eating it like a quiche – and it is TOTALLY delicious! I didn’t have any red pepper flakes (too hot for us) but I loved the look of the little red bits in the pie, so I chopped a little bit of red bell pepper into the mix, and we just loved the results. I plan to make it again, at 375 next time, my dang oven! I used pancetta, which I love, and the whole thing was SO worth making! Thank you Christina!
Christina
wrote on
Oh, I’m so sorry the top burned, Lee! Maybe also try putting it on a lower rack next time? So glad you improvised and still loved it enough to make it again! Lovely with pancetta! Thanks for the honest review!! ❤️
Cynthia | What A Girl Eats
wrote on
I’ve never had an Italian easter pie….it looks delicious! I’ll stop by next time you’re baking! ;-)
Christina
wrote on
I think you’d love it!
Cathy A
wrote on
What a fun idea for Easter!
Christina
wrote on
It is! :)
A_Boleyn
wrote on
Beautiful pie. I hoped to make one this year but a miserable cold has got me down and I haven’t had a chance to shop for the ingredients or the energy. Oh well … next year. :)
Christina
wrote on
That’s the worst! I totally know how you feel! Agreed, put it off until you’re better and you don’t even have to wait until next year. This is good anytime! :) Feel better!
Jill @ Mad About Macarons
wrote on
I haven’t heard of this but now I have, thanks to you. Christina, I adore all of your delicious Italian traditions!
Traditional Easter Recipes From Around The World
wrote on
[…] Traditional Italian Easter Pie with Eggs (Pizza Rustica)– by Christina’s Cucina […]
Janice Gentile Buntin
wrote on
Christina. I enjoy your site so much. I am 1/2 Italian&1/2 Scottish. Born in Scotland. I was looking for recipe my dad calls shadone. Italian sausage, ricotta cheese,eggs mozzarella,parmesan/romano, provolone. Bake in a 9″ pie pan. So yummy, hot or cold. Keep up the good work.
Christina
wrote on
A fellow Italian Scot!! Welcome, Janice! SO glad you found my page :) I’ve never heard of that, but it sounds like another version of this Easter pie. Hope you find it! Thanks so much!
Janice
wrote on
I already have it. From my grandmother who was born in Italy in 1900.
Christina
wrote on
Oh, I think I misread your comment, I though you said you were looking for it. :) That’s lovely!!
Karen Fairfield
wrote on
? Our family makes this at Easter also, but we make it in a jelly roll pan, because we can’t make enough of it! We do make it with regular sausage and we add ham and bacon!! We add asparagus tips to ours as well! We look forward to it every year! Happy Easter and Buona Pasqua!
Janice Pattie
wrote on
What a great recipe. I don’t think I’ve ever seen this before, may have to make one at the weekend!
Christina
wrote on
:)
Catherine
wrote on
Dear Christina, What a beautiful bread and I am sure wonderful memories that go with making this bread.
Have a very happy and blessed Easter. Catherine
Christina Conte
wrote on
Thank you so kindly, Catherine! A blessed and happy Easter to you, too!!
belleau kitchen
wrote on
oooh Christina, this is such an amazing idea and one i’ve not seen before… love the idea of using a bread dough for a pie… like a chicago pizza pie? What a brilliant idea and it looks so tasty too x
Christina Conte
wrote on
I’m not sure what a Chicago Pizza Pie is like, but this recipe come straight from Italy…probably passed down for hundreds of years and for good reason: it’s FABULOUS! ;) Thanks for stopping by! CC
Jo@thecontentedbaker
wrote on
Gosh, this looks mighty impressive and very delicious! Happy Easter :-)
Christina Conte
wrote on
Thank you so much, Jo! Happy Easter to you, too!
Cocoa and Lavender
wrote on
Happy Easter to you, too! Thos looks really good, Christina! Sadly, we only have one big fig, too… ~ David
Christina Conte
wrote on
Thanks, David! Ah, but the next crop are coming soon! ;)
Medeja
wrote on
I have heard that name.. but don’t know if I have even ever seen pizza rustica :) Look so good, especially that cut slice :)
Christina Conte
wrote on
It is VERY good! :) CC
Dottie
wrote on
Dear Christina, I finally got to see this wonderful recipe. I love this Italian pie! We have made this as well many times. I think every family has their own rendition of what they add etc. But it wouldn’t be Easter with out one. I love your photos and steps on how to create this yummy dish. I feel sad for the only fig on the tree. Now those I could eat a bowl full. Just beautiful, thank you for sharing! Blessings on your Palm Sunday weekend.BUONA PASQUA! Dottie :)
Christina Conte
wrote on
What do you put in yours, Dottie? Yes, I’m sure there are so many versions! Don’t worry, soon the tree will be filled with many figs, but the birds always eat them first! :( Buona Pasqua anche a te!
Dottie
wrote on
Good morning Christina, Yup, depending on the region you came from in Italy, the versions vary. I add in mine Ricotta, Prosciutto, Sopressata, and sliced mushrooms. Sometimes it even varies from family to family within the same region. My aunt puts in sausage without the casings and she uses Ricotta Salada, plus all the other ingredients, except no Sopressata. So many versions! But the main thing is that is it delicious!! Glad that the fig tree will get more figs, but you will have to get there first before the birds. (at least they love figs, they must be Italian birds, ha ha) Enjoy to you and yours…:)
Christina Conte
wrote on
Wow, that is a big variation! Yes, the tree always does this, the next crop will be a lot larger. Personally, to the dismay of my mother, I dislike figs, but I love fig jam!
Milk and Honey
wrote on
Love this Christina. Egg pie for Easter sounds like a plan. Lovely photos too.
PS: It might be the only fig, but it’s a pretty one.
Christina Conte
wrote on
Thanks, Jennifer! There’s only one fig now, but soon there will be a “fig explosion”, but the birds will probably eat them all again :(
Susan Lindquist
wrote on
What a beautiful egg pie! I have never seen this before, but it is just so very lovely!
Christina Conte
wrote on
Thank you, Susan! It really is rather unique, and totally scrummy! :)
apuginthekitchen.com
wrote on
A very happy Easter to you and what a beautiful pie. It looks delicious, a really great Easter breakfast or brunch.
Christina Conte
wrote on
Happy Easter to you too, Suzanne! Yes, perfect for breakfast or brunch on Easter! Making another before then!