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Our friend Andrew Abruzzese delivered his annual Easter Pie today. He learned the recipe and carries on the tradition from his Neapolitan grandfather Pasquale Platerote. So the beat goes on. His family’s pizza rustica (pizza chiena) has a rich lard crust filled with diced cured meats—soppressata, pepperoni, salami cotto, and pepperoni—and shredded Italian cheeses.  The filling is all bound together with eggs, which Andrew has plenty of, since he raises chickens. He says this time of year “the girls” are so happy with the weather they are laying like crazy, two eggs a day each. Have a lovely weekend, dear readers.

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