Easter pies are a classic tradition for an Italian Easter feast. They come in savory and sweet versions, and I only make them once a year for Easter. Pizza r…
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I love this video! I am going to try to make the pies tomorrows if i can
find the ingredients at my local Italian specialty stores. I come from a
long line of professional Italian cooks that still own restaurants to this
day, and the sweet pie looks like the one I had when I was little.
Wondering where you were getting your pronunciations from. We’re New York,
Mulberry St originally Naples but we don’t pronounce ricotta the way you
do. For example, we pronounce ricotta as rig-auth-uh or rig-auth for short.
I know town to town pronunciations differ, plus being in New York no doubt
altered it.
Hummm!!! Que Ricura!!!
the people from Perugia Italy make their own style of easter bread called ”
crescia
” its a leavened egg and pecorino cheese bread with notes of black pepper
and cinnamon and nutmeg. its reminiscent of easter. amazingly delicious
Thank God for Easter is right!
I make both of those pies every Easter,
but you make it look so much easier! Love your videos!
is it unheard of to add a layer of tomato sauce to the pizza, like in the
middle of the ricotta?
Great idea and something new for this easter
Ciao. give me a clue to who’s hanging out at US. I’m at a loss. Grazie.
My daughter brought us your Pizza Rusticas for our Easter buffet. It was
too fabulous to describe. That crust was super flaky, and the filling was
perfect. Leftovers were great for breakfast the next day. They were also
thrilled with the pans of your Eggplant Parm I’d promised them all. Not to
mention scarfing some down at dinner, haha. Thanks so much for sharing,
Gianni. Tess
Ciao. Glad the recipes worked for you. I’ll be doing a video soon of
Italian rum cake that my family always had on birthdays.
What a cheesy meal.
We love this so much we started calling it Easter/Christmas pie. I tried to
call it East/Christmas/Birthday pie but my mom said twice a year was
enough. There’s nothing like it.
Hey Gianni, have you noticed any interesting people at the US restaurant
(in North Beach) if you know what I mean?
Ciao. Not so cheesy. Start with a slice of the rustica as an antipasto and
move on to a pasta, risotto or soup course, then a meat or fish dish with
contorni (sides) and end with a slice of the pastiera. The cheese pies are
bookends to a very diverse meal. Buon appetito!
Ciao Isabel. Your mom’s right. Twice a year is plenty!
@TheNICK290 Stay tuned. We just shot an chicken cutlet episode that you
will enjoy. I’ve got a bunch of other meat dishes on our list for upcoming
shoots.
Ciao Isabella. Thanks for sharing your eggplant alla parmigiana video. Good
luck with your project. There’s a debate in my family about whether to coat
the eggplant with breadcrumbs before frying. I was pleased to see that you
don’t. That’s my way too.
Super easy. Thanks for uploading.
I love the pastiera! I made a batch for Easter. Check out my video on
melanzane alla parmigiana for another tasty Neapolitan treat
a friend told me a small faction of wiseguys frequently go there. i didnt
notice anything myself but i was just seeing if you saw or heard if that
happened to be true
Ciao Tess. Sounds like your family had a real Easter feast. Keep on cooking!
Ciao Tomas. I bake the pastiera and the rustic at 350 degrees Fahrenheit or
175 Celcius. The full recipe for both pies is on my website.
Gianni do you have a list of favorite Italian grocers in the city? The only
one I have been to is AG Ferrari but I’d like to try more. Thanks from the
Filmore
Just wanted to let you know that I made the Pizza Rustica. OMG what a
success! It is delicious, thanks for the recipe and tutorial!
on which temperature You bake?
They might be more comfortable at Capo’s on Vallejo near Columbus. It’s
done up as an homage to ’30s Chicago gangsters.
You are amazing!!! I live in Italy now so I really don’t know who you are,
but I’m gonna google you! Just to know if you’re a professional chef. I
make the Torta Pasqualina (that’s how they call it here) all the time, but
never used Ricotta. I use a soft cheese called Fontina. But you sure gave
me a good idea. Thanks so so much for your time and hard work you put into
making these videos/tutorials. Sei forte!!!
I LOVE PIZZA !!!!!!!!!!
I’ve seen a lot of variations of this but the candies are a new one on me.
We would roast red and green peppers in olive oil and throw that in. We ate
it at Easter mostly but when people were visiting at Christmas my mom would
make one as a special occasion. There’s nothing like it. Thanks for your
recipe.
Thanks. wish You a lot of nice recipes
Really enjoy to follow You.
@zeebier2 My mainstay is Molinari on Columbus at Vallejo in North Beach.
It’s a great salumeria and they have many of the Italian products that I
need in my kitchen. They make great sandwiches too. I’ll do a post soon on
other places to source Italian necessities in SF.