Pizzagaina, also known as Pizza Rustica, is a traditional savory dish that is indispensable during the Italian Easter holiday.

With a rich filling of ricotta, mozzarella, Locatelli Pecorino Romano and rich cold cuts, this pie brings a feeling of both fullness and warmth to any family party.

Why You’ll Love This Pizzagaina

Traditional Italian Flavor: An iconic dish associated with the culinary culture of Italian Easter.

Full of meat and cheese: The perfect blend of ricotta, mozzarella, Pecorino Romano and a variety of Italian cold cuts.

Easy to make with store-bought pie crust: You can use pre-made pie crust to save time while still retaining the flavor.

Flexible variations: Easily adjust cold cuts to your family’s taste.

Delicious hot or cold: Delicious hot or cold, ideal for picnics or brunch.

What You’ll Need (Ingredient Highlights)

Ricotta Cheese: Makes the filling soft and smooth.

Mozzarella Cheese: Gives a soft and slightly fatty texture.

Locatelli Pecorino Romano: A hard, mildly salty, strong-flavored cheese typical of Italy.

Cured Meats: Includes ham, pepperoni, prosciutto and mortadella – a perfect blend of salty, fatty and aromatic.

Pie Crust: You can use a prepackaged pie crust or your favorite homemade recipe.

Pro Tips Before You Start

Drain the ricotta if it gets wet: Make sure the filling doesn’t get too moist when baking.

Mix the filling thoroughly but gently: Keep the filling mixture loose, not compacted.

Chill the pie before baking: Helps the crust hold its shape and bake more evenly.

Brush egg wash evenly over the cake: Helps the cake crust have an attractive golden color after baking.

Use a 9-inch deep pie pan: Thick fillings will need a deep pan to hold their shape well.

How to Make Italian Pizzagaina

Step 1: Prepare the filling

In a large bowl, whisk together 3 eggs, ricotta, mozzarella, ½ cup Locatelli Pecorino Romano, and pepper.

Then add all the chopped cold cuts—ham, salami, pepperoni, prosciutto, and mortadella.

Use a spatula to mix well to combine.

Step 2: Assemble the cake

Line the bottom and sides of a deep 9-inch pie pan with the first pie crust.

Pour the filling into the pan, spreading it evenly with a spatula.

Sprinkle the remaining ¼ cup Locatelli Pecorino Romano on top.

Step 3: Cover the cake

Cover with the second pie crust.

You can leave it whole or cut it into lattice strips if you prefer.

Fold in the edges of the pie, pressing firmly with a fork or your hands to create an edge.

Use a knife to score a few small slits in the top of the pie to allow steam to escape.

Step 4: Cool before baking

Place the cake in the refrigerator and let it rest for 30 minutes.

Meanwhile, preheat the oven to 350°F (175°C).

Step 5: Bake the cake

Remove the cake from the fridge, brush egg wash (1 egg beaten with 1 tbsp water) on the top of the cake.

Place the cake in the oven and bake for about 1 hour , check after 30 minutes – if the top of the cake is browning quickly, cover with foil to avoid burning.

Step 6: Cool & enjoy

After baking, let the cake cool slightly for 10–15 minutes before slicing.

When enjoying, you can eat the cake hot or cold, depending on your preference.

What to Serve It With

Simple mixed green salad with balsamic vinegar and olive oil.

Fresh fruit such as grapes, cantaloupe or sliced apples.

A light red wine like Chianti or Pinot Noir will round out the cake.

Variations / Substitutions

Change up the cured meat: You can substitute pancetta, turkey ham or any cured meat you like.

Add veggies: A little dry sauteed spinach adds nutrition and flavor.

Use a different cheese: Substitute fontina or caciocavallo for mozzarella if you want to try something new.

Storage & Leftovers

Storage: Cover and refrigerate for up to 4–5 days.

Reheating: Preheat oven to 325°F (160°C), cover with foil and reheat for about 15 minutes.

Freezing: Can be frozen whole or sliced, keep for 2 months.

FAQs

Can I use store-bought pie crust?
Yes, using prepackaged pie crust saves time and still tastes good.

Can this cake be made in advance?
Absolutely! You can prepare it 1–2 days in advance and reheat it before serving.

Can ricotta be substituted?
You can try farmer cheese or strained cottage cheese, but the flavor will be a little different.

Should I use boiled eggs in the filling?
This version doesn’t have boiled eggs, but you can add them if you prefer a more traditional style.

Should the cake be served hot or cold?
This dish is delicious both hot and cold, but cooling makes it easier to slice.

Final Thoughts

Pizzagaina is a wonderful combination of tradition, bold flavors, and the warmth of a family meal.

Whether you’re making it for the first time or a longtime fan, each slice carries its own sentiment and story.

Try making this special savory pie for the upcoming holidays – you won’t be disappointed!