Pizza rustica salata, also known as Easter pizza, is a traditional savory pie from the Abruzzo region of Italy. It is typically enjoyed during the Easter holiday and is a popular dish in towns and communes such as Chieti, Pescara, and Teramo. The history of pizza rustica salata dates back to ancient Roman times, where it was originally made with a sweet filling. Over time, the recipe evolved to include a savory filling of meats, cheeses, and eggs.
The pie is made with a flaky pastry crust and filled with a mixture of ricotta, mozzarella, parmesan, and various cured meats such as prosciutto and salami. It is then baked until golden and served as a main dish or appetizer during Easter celebrations. Pizza rustica salata has been recognized as a traditional Italian food product (PAT) by the Italian government, which ensures that it is made according to specific specifications and traditional methods.
One popular recipe for pizza rustica salata includes a filling of ricotta, mozzarella, parmesan, prosciutto, and hard-boiled eggs, all encased in a buttery pastry crust. Another variation includes a filling of spinach, ricotta, and pancetta. Both recipes are delicious and perfect for celebrating the Easter holiday with family and friends.
Sources:
– “Pizza Rustica Salata” – www.italianfoodforever.com
– “Pizza Rustica Salata” – www.gustoblog.it