Pizzagaine, or Pizzagaina, as my mom used to call it, or Pizza Rustica, the Americanized name, is that once a year decadent cheese and processed cold cut meat pie that comes out at Easter time. Yes, it’s a once a year treat that also goes by the name, Italian Easter Pie, which betrays that although you can make it any time of year, Easter time is its special time, and you usually only get it that time of the year. Of course, you can bake it any time of year, but it wouldn’t be as special then, would it?
Pizzagaine is more than a meal pie. It’s decadent and rich. Once thick “slice” can substitute for a hero sandwich and serve as lunch, or dinner. Yes, it can also be known as mom or grandma’s meal replacement pie. But, I digress.
Ricotta is the main cheese here, but the Parmigiano-Reggiano or caciocavallo and sharp provolone are the tastes that come through most, giving it a sharpness that Pizzagaine aka Pizza Rustica is known for.
The cold cuts used can be many, or some, or all. Some people use a lot of ham, while others stick to salami and pepperoni. Some like mortadella too. The thing here is that the meats are usually some sort of Italian style processed meat and they are bought in thicker cuts so that you cut them as little chunks or squares, not slices.
The chunks of meat are a hallmark of good Pizzagaine.
Little chunks, like a few millimeters tall and wide, are what you should envision as you slice and dice up the ingredients. You should never worry about choking on these, whether adult or child. THAT small, I mean.
Recipes are everywhere online, but we have our own recipe as well. This article is not a recipe article but a writeup on this marvelous holiday treat. You can get recipes anywhere. The point here is that if you search out several different recipes, and I suggest that you do, you will find them slightly different. The difference is usually in the meat selection used for the filling, as well as crust recipe variations. There are no set rules here, except that the staples are usually of the Italian preserved cold cut style meats like salamis, pepperonis, and ham. Other than than, you can add as many or as little as you like, Perhaps you don’t like pepperoni but love salami, or the reverse.
It’s all good with Pizzagaine.
The crust is like a hearty pie crust. It’s thick and a meal in and of itself.
Another thing to remember is that you can cut it into chunks and freeze it if it’s too much to consume all at once. It also stays well in the fridge for a week or more if covered, if it lasts that long before you pig out on it every chance you get.
Pizzagaine is a great between-meal snack, but it’s a snacking minefield of sorts since it can ruin mealtime appetites.
It’s like an appetizer that can quickly overshadow a meal since it is a meal as well. Be careful, here.
You’ve been warned.
So, pizzagaine (Pizza Rustica) is now in your culinary lexicon.
Use this knowledge wisely.
Foodie, out. Peace.
