Pizzagaina – Traditional Italian Easter Pie with Ricotta and Capicola

Pizzagaina, also known as Pizza Rustica, is an Italian Easter tradition passed down through generations.

Filled with creamy ricotta, melted mozzarella, and layers of savory Italian meats, this double-crusted pie is rich, hearty, and deeply nostalgic.

Whether you serve it warm or chilled, it’s a crowd-pleaser that perfectly captures the spirit of celebration.

Why You’ll Love This Pizzagaina

Classic Italian Tradition – A holiday favorite that never gets old

Loaded with Flavor – Three types of meat and creamy cheeses

Simple Ingredients, Big Taste – Made from pantry staples and deli favorites

Perfect for Gatherings – Makes two hearty pies to feed a crowd

Serve Hot or Cold – Delicious straight from the oven or the fridge

What You’ll Need (Ingredient Highlights)

Ricotta Cheese – The creamy base that holds it all together

Mozzarella Cheese – Adds that melty texture everyone loves

Eggs – Help bind the filling and give it structure

Sweet and Hot Capicola – A balance of savory and spicy cured pork

Pepperoni – Adds bold flavor and a bit of smokiness

Pie Crusts – Four in total to make two pies, top and bottom

Egg White – Brushed on top for a beautiful golden finish

Pro Tips Before You Start

Use Deep-Dish Pie Plates – The filling is generous, so make room

Drain Ricotta – If watery, strain overnight for best texture

Chill the Meats – Easier to chop neatly when cold

Brush with Egg White – For that golden, shiny crust

Let It Rest – Cooling helps the filling set for cleaner slices

How to Make Pizzagaina

Step 1: Preheat and Prep the Crusts
Preheat your oven to 375°F (190°C).

Line two 9-inch pie dishes with one crust each, pressing firmly into the bottom and up the sides. Set aside.

Step 2: Make the Filling
In a large mixing bowl, combine ricotta, mozzarella, and eggs.

Stir until fully mixed and smooth.

Roughly chop the sweet capicola, hot capicola, and pepperoni, then fold them into the cheese mixture.

Step 3: Assemble the Pies
Divide the filling evenly between the two prepared pie shells.

Cover each with a second crust, sealing and crimping the edges to close.

Cut a few small slits in the top crust to let steam escape.

Step 4: Add the Finishing Touch
Brush the tops with beaten egg white to create a glossy, golden-brown finish.

Step 5: Bake
Place the pies on a baking sheet and bake for 45 to 60 minutes, or until the crusts are golden and the centers are set.

Step 6: Cool and Serve
Let the pies cool for about 10–15 minutes before slicing.

Serve warm, at room temperature, or cold.

What to Serve With Pizzagaina

Light Green Salad – Helps balance the richness

Pickled Vegetables – Adds tangy contrast

Tomato Soup – A cozy and flavorful pairing

Roasted Asparagus – Perfect for springtime celebrations

Red Wine or Sparkling Water – Complements the savory filling

Variations & Substitutions

Swap Meats – Try salami, prosciutto, or cooked sausage

Add Veggies – Sautéed spinach or roasted peppers work well

Cheese Options – Provolone or fontina can replace mozzarella

Mini Versions – Use muffin tins for party-sized pies

Crust Shortcut – Use refrigerated pie crust for ease

Storage & Leftovers

Refrigerate – Store in an airtight container up to 4 days

Freeze – Wrap tightly and freeze for up to 2 months

Reheat – Warm slices in a 325°F oven or enjoy cold

Make-Ahead – Bake a day in advance and chill until ready to serve

FAQs

What is Pizzagaina?
Pizzagaina is a traditional Italian Easter pie made with cheese, eggs, and cured meats inside a double pie crust.

Can I make just one pie instead of two?
Yes! Halve the ingredients for a single pie.

Do I have to use both sweet and hot capicola?
Not at all. You can use just one type, or substitute with other meats like ham or salami.

Is it better served hot or cold?
Both ways are delicious! Cold slices make great leftovers for brunch or picnics.

Can I freeze Pizzagaina?
Absolutely. Let it cool completely, wrap tightly, and freeze for up to 2 months.

How do I prevent a soggy bottom crust?
Blind baking or chilling the crust can help, but it’s not necessary if using firm ricotta and draining excess liquid.

What pie crust is best for this recipe?
Any flaky pie crust works well, whether homemade or store-bought.

Final Thoughts

Pizzagaina is more than just a savory pie—it’s a celebration of family, flavor, and Italian heritage.

With its rich filling and flaky crust, it’s the kind of dish that becomes a yearly tradition.

Whether for Easter or a weekend gathering, this hearty, cheesy pie always earns a place at the table.