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Pizza Rustica was the way my grandma made it. She was from Naples. She used all cheeses plus homemade ricotta which she made. My mother used ricotta as well but she came from Palermo Scicily! I loved those times as a kid.
I couldn’t watch this video all the way. She reminds me so much of my wife. I met her in while in the service in 1972 in Roman, we where married in 74. I’m a black American. She was fun, excitable and exclusive. We opened each other’s eyes. I lost her to breast cancer in the late spring of 1990. She gave 2 Beautiful children and they have give us 5 beautiful grandchildren, 2 are her twins, 1 girl and 1 boy. I never remarried or dated. You take good care of your best friend my friend. I visit my wife every day, rain, snow, shine. She never did lean to speak English well. I sometimes would on purpose poke just to watch her talk with her hands all over the place and say things in Italian with a red face and smile. I don’t know why I’m saying this. Take good care of her. You only get 1.
Thank you for sharing this with us ❤ I can see just by reading your comment, so full of tenderness, how much she means to you and how much love you still have for her. I'm glad you are surrounded by a big family you built with her. Sending you a hug and wish you the best.
A very emotional story ! What area, what region of Italy did your beloved wife come from ? PS: I send you a big hug here from Italy and wish you all the best ! 🇮🇹👋
How wonderful to have loved so deeply that your love goes well beyond the grave. A tribute to her and a testament to your ability to love fully. May your memories and so many reminders of her around keep that love alive til perhaps one day when you meet again. Thanks for lifting my spirits today.
When I was the accountant for the bus company I worked with a bunch of fellow Italian Americans who made this for Easter. Surprisingly, it was one dish my mom didn't make, so I got to be the judge for the pizzagaina wars. They were all good, from the rustica versions like Eva made to the light airy ricotta pies. I didn't settle the disputes... just kept sampling them all. Buona Pasqua!
I make this every year on Good Friday. My Nonna taught me that Al the meats (salami, sopressatta and prosciutto crudo) are diced into 1/4” pieces. Cheese used is basket cheese, diced mozzarella, pecorino Romano q.b. and eggs. Dough is similar to pizza dough but many eggs added. No lievito only baking soda and powder and no salt. The mix is salty enough. My family is from Lungro and Campobasso.
My family made this every Easter. I never knew how to spell it. Thank you! When I was dating my future husband, he invited me to meet his family on Easter. He asked me to make pizzagain to impress them. I did and took it on an airplane! When I brought it to his family, they had no idea what it was. I was meeting his family on his mother's side, and it was his father's family that made this on Easter. It turned out he just wanted to have this traditional Easter pie again!
I remember my grandma making this every year when I was a kid. She got the recipe from My great grandma (from my grandpa’s side) who was from Catanzaro. I haven’t heard about it in years. Guess it’s a sign I need to make it and reminisce of simpler times. 💕
Same here. We always ate it cold but would bring some home and I would throw some in the oven for breakfast. Also "Pizza Dolce" which had rice and chocolate in it.
Eva is a dough artiste. I always sigh at the sight of her resting dough, because it's beautiful. I would like to impart just how much work it takes to get a dough that perfect.
Omg, I love you both soooo much! My grandmother used to make this for me! She even sent it to me when I was in the military. The recipe was lost after she passed away and I have always been looking for it ever since. I'm so happy I could cry!
My family makes this every Easter, so it's lovely seeing a different take on it ❤ Ours is made with an unleavened crust with potato in the dough, and we do make the ricotta version. We also layer our cheeses and sliced meats instead of mixing it all together. Also, I know it's probably just a my-family thing, but we've actually got quite a few traditions associated with ours: the pizza is made only on Good Friday to be consumed no sooner than noon on Holy Saturday after it is blessed, and it is considered immensely bad luck to eat it beforehand! Our dough excess is usually made in the shape of a snake and put on the top as a sort of reminder. Now, I’m not a superstitious fellow, but let’s just say I’m not about to risk invoking the wrath of the nonnas of ages past 😜
La primavera è il momento dei piatti di "recupero" cioè dei piatti che servono per svuotare la dispensa. Con quel che resta del prosciutto, del salame, dei vari formaggi si prepara un piatto festivo, ricco di sapore. Brava Ava! Grande equilibrio e bellissima manualita' in cucina. Great! Complimenti per i video!
My mom and her family made Pizza Chiena pronounced Pizza gain, like gain weight which you will do if you eat a lot of this. Hers was with ricotta and it was consumed for breakfast, lunch, a snack or a dinner appetizer. She also added crumbled sausage and hard boiled egg. Her family was from Basilicata, Campania’s mountain neighbor.
yep. same. What is annoying is how Harper keeps saying GYNA. Everyone knows it is GAIN-A just like its spelled, an outshoot of Chiena without the CHI (k) sound. Immigrants talk fast and then pass it down and generations sound it a little different.
@@rosannapizza6402 He is pronouncing it the way it's spelled though. He's just assuming it's an Italian word. The ai dipthong in Italian gets pronounced in the way he's saying it.
Yeah! It’s an Easter thing in most Italian families ! From the time I was 8yrs old till I was 23, my aunt and uncle next door paired with Mom and Dad, cost wise and work wise, and made Pizza Gaine, (gain) the week before Easter. Table was full of all kinds of cold cuts, eggs, pastry crust, etc and put into 9x11 pans. Ooooh the aroma! Cold cuts were bought in 1/4” to 1/2” pieces so they could be cut into cubes. Come Easter, we could finally eat it. It’s good for snacking, breakfast, whenever! I love it. Cheese as a lot to do with the flavor! I’ve carried the tradition now and sorry I only make it for Easter. Don’t forget the ricotta/rice pie too. Wonder if Ava has a recipe for pastaciotta as well! Mmmmmm, so good for dessert!
I remember posting on this channel a while ago about this! My family in Naples called it Torta Rustica. It's one of those dishes that tastes even better cold.
Grandma would win, hands down by the men in the family I was lucky enough tobget her recipe by sticking by her while she made it and had her put the ingredients into a measuring cup and writing it down. Some 50+ years later I still have it.
Thank you Eva for the etymology lesson. I think I could learn not only to speak Italian from you, but to read and write it too! Much respect from am English teacher. Grazi
Eva, You could easily do a cooking show on your own. Harper, You take it to a whole new level. I know you do so much of the behind the scenes. The videos wouldn't be the same without you. I love watching and learning from both of you! Thank you 🙏
Thanks for doing a video of pizza chiena/torta rustica! My husband's family in South Jersey made this with 3 different fillings every Easter and we still do it in our house. They are Abruzzese/Calabrian/Siciliano background, and it was called something like "pizza cain." The crust they used was slightly sweet with that same thick, soft texture. Fillings were various combinations of ricotta, provolone, pecorino, parmigiano, eggs (both raw mixed into the cheese and hard boiled), parsley, and sometimes various meats such as prosciutto or sausage. His Mom's handwritten recipe cards with all the versions from the family are revered and guarded! When we serve it to friends their eyes get really big, and I always say just think of it as a quiche on steroids :)
Tears started to roll down my face when Eva sliced this in the intro. This brought back so many memories for me that I could almost taste it! Thank you dear Eva❤️
My Campania grandmother made the crust with flour, eggs, salt, water, and crisco, no yeast. The filling was with salami, prosciutto, American cheese, (all through the grinder together, in chunks not slices) and eggs and ricotta. Then brushed an egg yolk on top to make it beautiful and shiny. I’ve had people make it heavier on the egg, which tasted very breakfasty.. chopped ham, chopped pepperoni, all different ways, every household had their own recipe, and the best was always your nonna’s.
Agreed. It was whatever cheese you had. My grandparents recipe was just ham and they used jack cheese. In the US, it wasn't easy to get the proper cheeses, especially when poor, so you used what was available.
Agree! My family always used ricotta and more of a pasta frolla crust rather than a leavened dough. The only difference was that we layered our meats and cheeses rather than grind everything...although that sounds quite interesting...maybe I'll try that next year!
@@charlesa3374 I tell ya my Cuisinart makes quick work of it. The dough hook for mixing the crust dough. I have the grinder attachment for the meat and cheese. Grind that right into the mixing bowl, and add the ricotta and eggs right in and hit it with the paddle attachment. I made one start to finish after work last night.
@@chrismazz75 I make a lot of sausage throughout the year and have quite the grinder with numerous blades. Thinking for this recipe, I'll use the very coarse blade and continue with what you suggest! Thanks for the heads-up!
I come from an all Italian, New York family & hrandmothers would make it, my father would make it & now sister & nieces make it at Easter, we call it Easter Pie, my family came mostly fom Naples. Love this, brings back food memories.
I’m from upstate ny, I had this many times around Easter! I never knew the name but growing up with Italian words that morphed into another thing it makes sense! For example capocollo became cubbagal lol!
Buona Pasqua Eva and Harper.THANK YOU for bringing back GREAT memories from my childhood.I miss the GREAT holidays we would cook.My family would cook on 3 floors.I was the only kid out of us that would help.Why because I new i would get to sample everything.Eva my MOM was short to 4ft 9in.
Thank you, thank you! I am half Italiana. Even though I never ment my Father,(he passed, before I was born). My, Southern, Irish mother, would make this…a lot! I have attempted to make it several times.And, even though I am a Very accomplished Cook…I never had the recipe. So again, thank you. My Husband will love it!!! He had my home made, Italiano Alfredo last night. I make both, creamy American style and traditional. He likes both, likes traditional much better.❤❤❤ True story; he made a very traditional Alfredo when he was a bachelor and didn’t even realize it…lol!❤ not bad for a Viking. Truly enjoying your channel. Thank you so much; made me realize I’m doing a lot of things right and…. things wrong. Perfectto❤❤❤❤❤
Yeah, I am 55 years old and I remember being told words that were incorrect and it use to make me embarrassed when I would later say that or those words to someone from Italy and they thought I was nuts. But I made it my mission over the years to learn them correctly. I had that dish when I was a child , so it's been a very long time since I ate it. It's hard to find mortadela here and I live in Philadelphia Pennsylvania east coast . So I thank You Ava for the corrections and teachings . Your both awesome! Many blessings to you both ! 12:39
We call it Easter Ham Pie. We put in the Ricotta and also, hard boiled eggs. It’s all good. Thank you Ava and Harper, I feel connected to my family when watching your videos. God bless.
Ciao Eva and Harper, seeing this video brought so much memories just before Easter, my mother was from Avellino and this was a very traditional dish, we did for every special occasion. My mother used capicollo, friulano cheese, prosciutto and lots of eggs, no ricotta. Her dough was more moist and used for pizza dough covered with egg yoke. Enjoy a pizza chiena. Grazie tanto e Buona Pasqua in Aprile quest'anno. Arrivederci🙏🥰💖✝️
Italian american here. My family has been making our “meat pies” on Good Friday since they came over back in the 30’s. We make it with sliced Italian lunch meat, sliced cheese, and a egg and black pepper mixture. The dough is also heavily peppered pie crust with lard, of course. We layer it together and let it cook for hours. It’s my favorite family food tradition. So good ❤
Another wonderful Easter Pie Eva.Thank you for your recipe. My Grandmother's version she called Focaccia. She filled it Italian Sausage and added Ricotta Cheese. Every Easter and Christmas she prepared this. Your videos bring up some awesome memories of my childhood. 🇮🇹❤️
Rustica Pie. My Great Aunt, who was married to my Grandfather's brother, would make this every Easter. No one else in the family knew how to make it and no one knew what it was called. I watched her make it one year. It consisted of lots of eggs, and All kinds of cheese and cured meat were added. It was Sooo rich, that you could only eat a sliver. But that was the idea, since there was so much other food. She and my Uncle would have a family gathering under their grapevines with a long table and homemade wine. I often fondly remember those gatherings, as she was the best cook!!!
Thank you Ava I have been waiting for this recipe! My Nonna used to make it for Easter in her bakery! I had all the ingredients right and needed the dough recipe!!!!! ❤❤❤❤ ❤️🕯🙏to you and Harper!!!
Loved watching a different way of making Pizza Chiena.... It would not be Easter without Pizza Chiena and rice pie, and braided bread, and columba and casatiello. Happy Easter everyone!.
My dear mother in law made this every single year at Easter since I can remember. It was heavenly perfection! And brings back very dear memories! Thank you 😊
My best friend in high school was part Italian, and her family made this every year. She brought me a piece once.. Omg, so good!! They called it Easter Pizza
I’ve had Easter pies from my husband uncle who is a priest and his family is from Calabria. He receives them from his parishioners and the pies are wonderful but have never been able to get the recipe. My grandparents were from Calabria but passed away when I was two so I never got her recipes except for ravioli. I made the dough today to test it since I see recipes are sometimes made with pizza dough. I baked the dough in a pan. It was wonderful! I will be making your recipe for Easter! Thank you so much for this recipe. I am so excited and can’t wait to share this reicpe with my family and friends! Thank you! ❤Have a wonderful Easter.
Its an Argentinian pie! We make it all year round, a little different for our Easter festivities, but yes, and always with hard boiled eggs, thats it! Gracias
Hi. Love the channel. I'm 3rd gen Neopolitan. I think I can answer the question about the name pizzagaina. My family called it pizza rustica. One of the things that you need to know about the name is that many Italians that emigrated in the early 1900s were children, very young, or mostly uneducated. Many couldn't read or write. As they adopted English as their language many words became bastardized into how it sounded. Throw in some lazy speech along with dialect differences and it becomes a mess. Add to that an English speaking population to which Italian was very foreign and it becomes a bigger mess. Prime example, pasta fasoule which is actually pasta e fagioli. Hence, pizza chiena becomes pizzagaina. Hope that helps. Happy Easter!
I made this last Easter for our family meal - not only did everyone love it, I was told it would make an appearance again this year, and I might not need to wait for Easter!
I could write so much on this. This was my family tradition every Easter. From the ritual shopping to the whole family cooking pizza ghena on Good Friday. Literally dozens of them, pastiera, etc. Thanks for bringing those memories back. Ciao Eva e Harper. Buona Pasqua.
Awesome video. I've been making mine like a fritta. My mother in law would make Easter pizzas. Hers was like a dough filled sausage and cheese. More of a pie. They're are so many versions. I make what my husband will eat. 🤤😋☺️☺️☺️💙❤️🫶🫶🌸🌸
Thank you so much for making this my grandma Carmella used to it during Easter. The best part of it was seeing her collect all the little meaty & cheesy bits from her job working in a deli and then she would create this amazing beautiful tasty treat. Eva you are fearless ❤️
My family is from Sicily. At first I though you were making 'Pizzagrana' or sometimes we called it Easter pie. My aunt used to make it, but it wasn't until decades later I learned how to make it, when I discovered a local butcher shop that stocked the 'cooked wheat' my aunt used. Soft and sweet with citron.
Im a short woman who’s parents come from southern Italy lol. I know the feeling of standing in smell steps and ladders Eva 🙈 that pizza Chienna looks good, my mother used to make the typical calabrese one you showed with the boiled eggs.
it is called pizzachiena ( pizzakiena) and is original from campania. the base is a simple shortcrust pastry, my mother makes it with flour, lard, salt and a little milk. the filling is made with eggs (both egg white and yolk), primosale cheese and dry sausage. nothing more
CIAO EVE thank you for this episode it brought back memories of making this dish with my mom and sister s every Easter. I was born in Avellino Italy so once again thank you from the bottom of my heart
My grandfather thought the sausage and salami made it too greasy. I learned from my grandmother. She made it with eggs,ham slices,mozzarella and parmesan. My kids love it.
My grandparents were from the Naples area (between Napoli and Caserta), and every Easter, nonna would make pastiera, a pie made of pasta and ricotta. I'd love to see Eva recreate the dish.
My pizza chiena is in the oven right now so it will be ready for tomorrow’s dinner. My Good Friday dinner is a family tradition-pasta and beans with homemade bread. Happy Easter!😊
Think I'll be doing this one 😋 Have you guys ever thought of releasing a recipe book? I would definitely buy it, and I am sure many of your viewers would. 👩🏽🍳
Never heard of this dish. Looks fabulous! And super versatile with ingredients. Think it will be my next big fail until I figure out the dough game. tnx--great episode.
Oh my this brought back so many memories of my mother and aunts cooking this on Good Friday and we would all stay up till midnight to have a piece. They made this more like a calzone type. Haven’t had this in soooo many years. Thanks for the memories 😊
hey there. being from usa, new york originally, the pizza gaina term was for more the italian cheesecake than the cold cut pie. rustica was the pizza rustica. also in the northeast, they adapted a way of making the crust from pie crust instead of pizza dough. so while all home cooking many did pie crust. if one was to go to a italian bakery, it was made of pie crust and was a rectangle like shape.
Its especially nice to watch you guys as Eva you remind me of my dad, he was a head chef here in the UK and everything you do reminds me of all the things my dad taught me that I had forgotten. No nonsense cooking. When you teach Gordon Ramsey how pasta should be done it makes me very happy because i see his mistakes too.
Grazie Eva from Australia!!! Chiena is southern Italian/Sicilian dialect for the Italian word ‘Piena’ meaning full or stuff. Will sure make this for next Easter - or even before!!
I love this because i grew up with pizzagaina. My family is from napoli region im second generation american. My family’s recipe though is layered with different kind of sliced meats and then eggs broken on the top some cheese then covered with top layer of bread. Easter tradition I’d forgotten about years ago, ty for the reminder
We make ours with basket cheese, mozzarella (use scamoza if you can find it), grated Parmesan reggiano, salami, soppressato, prosciutto, and eggs. We also get the meat in whole chunks so we can dice it. A lot of people use ricotta because basket cheese can be hard to find in the US, but you have to strain it or else it’ll be too wet. We call it pizza chiena and it’s served at room temp with antipast (appetizers before dinner) on Easter.
In Uruguay it's very popular to make a "pie" like this called "pascualina" (which yours reminded me of) but filled with chopped and "sauteed" spinach or swiss-chard( or mixture of both, onions and some bell peppers all finely chopped and "sauteed". Then as here we add beaten eggs, good grated hard cheese, fill the pie wth the vegetable sauteed mixture and before putting the top dough "lay" some peeled hard boiled eggs over the vegetable mixture. Finally top it with that second layer of dough as here. When we cut the potions to serve we cut right trough the half of each egg (you cal tell where they are by the big bumps you see on the top dough. then each (or almost each) piece served has that half egg on its seam... that is our tradition maybe born of our strong italian inheritance: Pascualina
Thank you so very much Eva!! You brought me right back to my younger days when my grandmother would make two kinds of Easter breakfast pie from the Naples area. One was the Pizza Rustica like you made here. The other, actually my favorite, was a fritatta with eggs, cheeses, cured meats, and asparagus!! 😋😋😋 These were the perfect way to celebrate Easter morning after mass since we didn't eat meat all day Good Friday and Holy Saturday!!
I had no idea about this dish prior to watching this video because I'm not American, nor do I celebrate Easter. Now I want to try it, it looks amazing.
OH I have to try this version! My grandma always made it with hardboiled eggs which would get really over cooked and rubbery and I never liked it because of this. But adding scrambled raw eggs in before cooking should make it AMAZING! Thank you!
It reminds me of a torta salata. I see very little difference. There is a delicious Easter “pie” from Genova using artichokes that is a favorite of mine. Bertolini makes cooking products in Torino issued small ‘cook books” full of recipes for torte salate to sell products a few years back - and that was my introduction to torte. They take. A bit of work, but they are worth it. I have never heard of this one and was surprised there were no vegetables in it. But that just goes to show the variety of savory torte that exist. Thanks for demonstrating the technique. I had forgotten the amount of work involved - but I remember the delicious end and thinking it energy well spent.
Buona Pasqua! My sister would make these pies every Easter....along with various other Italian delicacies that she was so expert in creating. She's gone now, and I decided to take up the mantle for our family....using your instructions of course. My pizza chiena just came out of the oven, and if I do say so myself, it looks pretty good, but I won't taste it until Sunday (Easter). BTW, the "nonna method" of measurement you used in the video brings me back to the time when my mother would ask my great aunts how to make something, and they would say something like, "You add flour until the dough feels right." This brought about much consternation on the part of my mother, as she was looking for something a bit more precise. Eventually, she found a method of her own to recreate, and even improve on, each of those "nonna" delicacies.
OMG. Haven’t seen one of these in years and years. My mother and grandmother made them every Easter along with wheat pies and rice pies. And my father used to make a cooked cream pie that had some lemon in it with a sweet crust made with lard. So freakin’ good. All of them.
My pizza rustica is very similar though I do add some ricotta into the filling. I also make the dough from semolina and 00 and use olive oil but no lard ( like a pizza dough)....also in a deep spring form pan. Love to you both! ❤
I made a pizza rustica a few years ago and it was so cool! even did little dough decorations on it. Goes so good with a salad and people find it very impressive to look at, not to mention to eat.
Thank you, thank you, thank you!!! This was one of the first recipes I asked you guys to do on the channel when I first found you guys many moons ago. So excited to see Eva make it. Now, Harper, all you have to do is have Eva do a Jell-O taste test. I definitely wanna see that..
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I used to make a covered pizza pie. 😮 Mine wasn't as fancy. Need to add the egg next time. I thought I'd invented it. 😆
I used to work for southern Italians we would make Italian grain pie and we would call that pizza rustica I loved it
Pizza Rustica was the way my grandma made it. She was from Naples. She used all cheeses plus homemade ricotta which she made. My mother used ricotta as well but she came from Palermo Scicily! I loved those times as a kid.
I couldn’t watch this video all the way. She reminds me so much of my wife. I met her in while in the service in 1972 in Roman, we where married in 74. I’m a black American. She was fun, excitable and exclusive. We opened each other’s eyes. I lost her to breast cancer in the late spring of 1990. She gave 2 Beautiful children and they have give us 5 beautiful grandchildren, 2 are her twins, 1 girl and 1 boy. I never remarried or dated. You take good care of your best friend my friend. I visit my wife every day, rain, snow, shine. She never did lean to speak English well. I sometimes would on purpose poke just to watch her talk with her hands all over the place and say things in Italian with a red face and smile. I don’t know why I’m saying this. Take good care of her. You only get 1.
Thank you for sharing this with us ❤
I can see just by reading your comment, so full of tenderness, how much she means to you and how much love you still have for her.
I'm glad you are surrounded by a big family you built with her.
Sending you a hug and wish you the best.
May her memory be a blessing..🙏
A very emotional story ! What area, what region of Italy did your beloved wife come from ?
PS: I send you a big hug here from Italy and wish you all the best ! 🇮🇹👋
How wonderful to have loved so deeply that your love goes well beyond the grave. A tribute to her and a testament to your ability to love fully. May your memories and so many reminders of her around keep that love alive til perhaps one day when you meet again. Thanks for lifting my spirits today.
@@BigAndTall666 please take time to reflect on your life, you are clearly an awful person
Eva is so lovely. She cooks with her heart just like my mother did.Your English is very good, Eva.
When I was the accountant for the bus company I worked with a bunch of fellow Italian Americans who made this for Easter. Surprisingly, it was one dish my mom didn't make, so I got to be the judge for the pizzagaina wars. They were all good, from the rustica versions like Eva made to the light airy ricotta pies. I didn't settle the disputes... just kept sampling them all. Buona Pasqua!
I make this every year on Good Friday. My Nonna taught me that Al the meats (salami, sopressatta and prosciutto crudo) are diced into 1/4” pieces. Cheese used is basket cheese, diced mozzarella, pecorino Romano q.b. and eggs. Dough is similar to pizza dough but many eggs added. No lievito only baking soda and powder and no salt. The mix is salty enough. My family is from Lungro and Campobasso.
My family made this every Easter. I never knew how to spell it. Thank you! When I was dating my future husband, he invited me to meet his family on Easter. He asked me to make pizzagain to impress them. I did and took it on an airplane! When I brought it to his family, they had no idea what it was. I was meeting his family on his mother's side, and it was his father's family that made this on Easter. It turned out he just wanted to have this traditional Easter pie again!
We grew up Neopolitan/Scicilian and said Pizza Rustica never Pizza Cheina. I guess it’s “all in the family” 😁
21:10 When Eva tastes something, she smiles from her eyes and it's a dead give away that she's enjoying what she's eating.
I remember my grandma making this every year when I was a kid. She got the recipe from My great grandma (from my grandpa’s side) who was from Catanzaro. I haven’t heard about it in years. Guess it’s a sign I need to make it and reminisce of simpler times. 💕
Same here. We always ate it cold but would bring some home and I would throw some in the oven for breakfast. Also "Pizza Dolce" which had rice and chocolate in it.
Eva is a dough artiste. I always sigh at the sight of her resting dough, because it's beautiful. I would like to impart just how much work it takes to get a dough that perfect.
most likely the lard and her hands kneading the dough. Patience and practice might help as well.
Omg, I love you both soooo much! My grandmother used to make this for me! She even sent it to me when I was in the military. The recipe was lost after she passed away and I have always been looking for it ever since. I'm so happy I could cry!
My family makes this every Easter, so it's lovely seeing a different take on it ❤
Ours is made with an unleavened crust with potato in the dough, and we do make the ricotta version. We also layer our cheeses and sliced meats instead of mixing it all together.
Also, I know it's probably just a my-family thing, but we've actually got quite a few traditions associated with ours: the pizza is made only on Good Friday to be consumed no sooner than noon on Holy Saturday after it is blessed, and it is considered immensely bad luck to eat it beforehand! Our dough excess is usually made in the shape of a snake and put on the top as a sort of reminder. Now, I’m not a superstitious fellow, but let’s just say I’m not about to risk invoking the wrath of the nonnas of ages past 😜
That's the same as in Italy! Made on good Friday, eaten after the bells ring on Holy Saturday
@@PastaGrammar Figures it had to come from somewhere! Good to know it’s been kept in the family all these generations 😁
La primavera è il momento dei piatti di "recupero" cioè dei piatti che servono per svuotare la dispensa. Con quel che resta del prosciutto, del salame, dei vari formaggi si prepara un piatto festivo, ricco di sapore. Brava Ava! Grande equilibrio e bellissima manualita' in cucina. Great!
Complimenti per i video!
My mom and her family made Pizza Chiena pronounced Pizza gain, like gain weight which you will do if you eat a lot of this. Hers was with ricotta and it was consumed for breakfast, lunch, a snack or a dinner appetizer. She also added crumbled sausage and hard boiled egg. Her family was from Basilicata, Campania’s mountain neighbor.
yep. same. What is annoying is how Harper keeps saying GYNA. Everyone knows it is GAIN-A just like its spelled, an outshoot of Chiena without the CHI (k) sound. Immigrants talk fast and then pass it down and generations sound it a little different.
@@rosannapizza6402 He is pronouncing it the way it's spelled though. He's just assuming it's an Italian word. The ai dipthong in Italian gets pronounced in the way he's saying it.
pizza rustica
Yes! Pizza Gain
@@rosannapizza6402 Oh, grow up. Do you pronounce everything perfect when you use words from a foreign language?
Of course you don't.
Yeah! It’s an Easter thing in most Italian families ! From the time I was 8yrs old till I was 23, my aunt and uncle next door paired with Mom and Dad, cost wise and work wise, and made Pizza Gaine, (gain) the week before Easter. Table was full of all kinds of cold cuts, eggs, pastry crust, etc and put into 9x11 pans. Ooooh the aroma! Cold cuts were bought in 1/4” to 1/2” pieces so they could be cut into cubes. Come Easter, we could finally eat it. It’s good for snacking, breakfast, whenever! I love it. Cheese as a lot to do with the flavor! I’ve carried the tradition now and sorry I only make it for Easter. Don’t forget the ricotta/rice pie too. Wonder if Ava has a recipe for pastaciotta as well! Mmmmmm, so good for dessert!
I remember posting on this channel a while ago about this! My family in Naples called it Torta Rustica. It's one of those dishes that tastes even better cold.
Grandma would win, hands down by the men in the family
I was lucky enough tobget her recipe by sticking by her while she made it and had her put the ingredients into a measuring cup and writing it down. Some 50+ years later I still have it.
Thank you Eva for the etymology lesson. I think I could learn not only to speak Italian from you, but to read and write it too! Much respect from am English teacher. Grazi
Eva, You could easily do a cooking show on your own. Harper, You take it to a whole new level. I know you do so much of the behind the scenes. The videos wouldn't be the same without you.
I love watching and learning from both of you! Thank you 🙏
pizzagina combines two of my favorites dishes...hehe
Thanks for doing a video of pizza chiena/torta rustica! My husband's family in South Jersey made this with 3 different fillings every Easter and we still do it in our house. They are Abruzzese/Calabrian/Siciliano background, and it was called something like "pizza cain." The crust they used was slightly sweet with that same thick, soft texture. Fillings were various combinations of ricotta, provolone, pecorino, parmigiano, eggs (both raw mixed into the cheese and hard boiled), parsley, and sometimes various meats such as prosciutto or sausage. His Mom's handwritten recipe cards with all the versions from the family are revered and guarded! When we serve it to friends their eyes get really big, and I always say just think of it as a quiche on steroids :)
Tears started to roll down my face when Eva sliced this in the intro. This brought back so many memories for me that I could almost taste it! Thank you dear Eva❤️
im glad you showed this
My Campania grandmother made the crust with flour, eggs, salt, water, and crisco, no yeast. The filling was with salami, prosciutto, American cheese, (all through the grinder together, in chunks not slices) and eggs and ricotta. Then brushed an egg yolk on top to make it beautiful and shiny. I’ve had people make it heavier on the egg, which tasted very breakfasty.. chopped ham, chopped pepperoni, all different ways, every household had their own recipe, and the best was always your nonna’s.
Agreed. It was whatever cheese you had. My grandparents recipe was just ham and they used jack cheese. In the US, it wasn't easy to get the proper cheeses, especially when poor, so you used what was available.
The best is always your nonna's.
Agree! My family always used ricotta and more of a pasta frolla crust rather than a leavened dough. The only difference was that we layered our meats and cheeses rather than grind everything...although that sounds quite interesting...maybe I'll try that next year!
@@charlesa3374 I tell ya my Cuisinart makes quick work of it. The dough hook for mixing the crust dough. I have the grinder attachment for the meat and cheese. Grind that right into the mixing bowl, and add the ricotta and eggs right in and hit it with the paddle attachment. I made one start to finish after work last night.
@@chrismazz75 I make a lot of sausage throughout the year and have quite the grinder with numerous blades. Thinking for this recipe, I'll use the very coarse blade and continue with what you suggest! Thanks for the heads-up!
I come from an all Italian, New York family & hrandmothers would make it, my father would make it & now sister & nieces make it at Easter, we call it Easter Pie, my family came mostly fom Naples.
Love this, brings back food memories.
I’m from upstate ny, I had this many times around Easter! I never knew the name but growing up with Italian words that morphed into another thing it makes sense! For example capocollo became cubbagal lol!
Buona Pasqua Eva and Harper.THANK YOU for bringing back GREAT memories from my childhood.I miss the GREAT holidays we would cook.My family would cook on 3 floors.I was the only kid out of us that would help.Why because I new i would get to sample everything.Eva my MOM was short to 4ft 9in.
Thank you, thank you!
I am half Italiana. Even though I never ment my Father,(he passed, before I was born). My, Southern, Irish mother, would make this…a lot!
I have attempted to make it several times.And, even though I am a Very accomplished Cook…I never had the recipe. So again, thank you. My Husband will love it!!!
He had my home made, Italiano Alfredo last night. I make both, creamy American style and traditional. He likes both, likes traditional much better.❤❤❤
True story; he made a very traditional Alfredo when he was a bachelor and didn’t even realize it…lol!❤ not bad for a Viking.
Truly enjoying your channel. Thank you so much; made me realize I’m doing a lot of things right and…. things wrong.
Perfectto❤❤❤❤❤
Yeah, I am 55 years old and I remember being told words that were incorrect and it use to make me embarrassed when I would later say that or those words to someone from Italy and they thought I was nuts. But I made it my mission over the years to learn them correctly. I had that dish when I was a child , so it's been a very long time since I ate it. It's hard to find mortadela here and I live in Philadelphia Pennsylvania east coast . So I thank You Ava for the corrections and teachings . Your both awesome! Many blessings to you both ! 12:39
We call it Easter Ham Pie. We put in the Ricotta and also, hard boiled eggs.
It’s all good.
Thank you Ava and Harper, I feel connected to my family when watching your videos. God bless.
Ciao Eva and Harper, seeing this video brought so much memories just before Easter, my mother was from Avellino and this was a very traditional dish, we did for every special occasion. My mother used capicollo, friulano cheese, prosciutto and lots of eggs, no ricotta. Her dough was more moist and used for pizza dough covered with egg yoke. Enjoy a pizza chiena. Grazie tanto e Buona Pasqua in Aprile quest'anno. Arrivederci🙏🥰💖✝️
Italian american here. My family has been making our “meat pies” on Good Friday since they came over back in the 30’s. We make it with sliced Italian lunch meat, sliced cheese, and a egg and black pepper mixture. The dough is also heavily peppered pie crust with lard, of course. We layer it together and let it cook for hours. It’s my favorite family food tradition. So good ❤
Another wonderful Easter Pie Eva.Thank you for your recipe. My Grandmother's version she called Focaccia. She filled it Italian Sausage and added Ricotta Cheese. Every Easter and Christmas she prepared this. Your videos bring up some awesome memories of my childhood. 🇮🇹❤️
Eva always has such a winsome, forthright personality that's uncommon today! It's a delight to learn from her! ❤️🙏💞
❤I have always known this to be Pizza Rustica, as taught to me by a Neapolitan many, many years ago.
Rustica Pie. My Great Aunt, who was married to my Grandfather's brother, would make this every Easter. No one else in the family knew how to make it and no one knew what it was called. I watched her make it one year. It consisted of lots of eggs, and All kinds of cheese and cured meat were added. It was Sooo rich, that you could only eat a sliver. But that was the idea, since there was so much other food. She and my Uncle would have a family gathering under their grapevines with a long table and homemade wine. I often fondly remember those gatherings, as she was the best cook!!!
my favorite moment of every video is the moment right after Eva takes the first bite - that smile :)
Thank you Ava I have been waiting for this recipe! My Nonna used to make it for Easter in her bakery! I had all the ingredients right and needed the dough recipe!!!!! ❤❤❤❤ ❤️🕯🙏to you and Harper!!!
Loved watching a different way of making Pizza Chiena.... It would not be Easter without Pizza Chiena and rice pie, and braided bread, and columba and casatiello. Happy Easter everyone!.
My dear mother in law made this every single year at Easter since I can remember. It was heavenly perfection! And brings back very dear memories! Thank you 😊
My best friend in high school was part Italian, and her family made this every year. She brought me a piece once.. Omg, so good!! They called it Easter Pizza
I’ve had Easter pies from my husband uncle who is a priest and his family is from Calabria. He receives them from his parishioners and the pies are wonderful but have never been able to get the recipe. My grandparents were from Calabria but passed away when I was two so I never got her recipes except for ravioli. I made the dough today to test it since I see recipes are sometimes made with pizza dough. I baked the dough in a pan. It was wonderful! I will be making your recipe for Easter! Thank you so much for this recipe. I am so excited and can’t wait to share this reicpe with my family and friends! Thank you! ❤Have a wonderful Easter.
Buona Pasqua a tutti!
I made the pizza chiena and it was great!
I hope I made my Nonna proud!
Its an Argentinian pie! We make it all year round, a little different for our Easter festivities, but yes, and always with hard boiled eggs, thats it! Gracias
mi hai fatto piangere. mi ricordi tanto mia mamma.
Hi. Love the channel. I'm 3rd gen Neopolitan. I think I can answer the question about the name pizzagaina. My family called it pizza rustica. One of the things that you need to know about the name is that many Italians that emigrated in the early 1900s were children, very young, or mostly uneducated. Many couldn't read or write. As they adopted English as their language many words became bastardized into how it sounded. Throw in some lazy speech along with dialect differences and it becomes a mess. Add to that an English speaking population to which Italian was very foreign and it becomes a bigger mess. Prime example, pasta fasoule which is actually pasta e fagioli. Hence, pizza chiena becomes pizzagaina. Hope that helps. Happy Easter!
Happy Easter to Eva & Harper & all the pasta grammarians.❤🎉✨
I made this last Easter for our family meal - not only did everyone love it, I was told it would make an appearance again this year, and I might not need to wait for Easter!
My mum used to make this for Easter I’m glad I’ve got the recipe back thank you
We've made Easter Pie every year since I cam remember and its one of my favorites!
My great grandmother made this. One of my favorites
"Lard makes everything better". RIGHT ON, EVA!!!
I could write so much on this. This was my family tradition every Easter. From the ritual shopping to the whole family cooking pizza ghena on Good Friday. Literally dozens of them, pastiera, etc. Thanks for bringing those memories back. Ciao Eva e Harper. Buona Pasqua.
Awesome video. I've been making mine like a fritta. My mother in law would make Easter pizzas. Hers was like a dough filled sausage and cheese. More of a pie. They're are so many versions. I make what my husband will eat. 🤤😋☺️☺️☺️💙❤️🫶🫶🌸🌸
Thank you so much. My dear departed mom used to make this. I would bring it to the office, and everyone loved it. I thought I’d never see it again. ❤️
My Nona made this every Easter. I've not had it since she passed. God, I miss it as it was so good.
Thank you so much for making this my grandma Carmella used to it during Easter. The best part of it was seeing her collect all the little meaty & cheesy bits from her job working in a deli and then she would create this amazing beautiful tasty treat. Eva you are fearless ❤️
I’ve been waiting for this for 2 years thank you finally
My family is from Sicily. At first I though you were making 'Pizzagrana' or sometimes we called it Easter pie. My aunt used to make it, but it wasn't until decades later I learned how to make it, when I discovered a local butcher shop that stocked the 'cooked wheat' my aunt used. Soft and sweet with citron.
Im a short woman who’s parents come from southern Italy lol. I know the feeling of standing in smell steps and ladders Eva 🙈 that pizza Chienna looks good, my mother used to make the typical calabrese one you showed with the boiled eggs.
Bravo! My mouth was watering as I saw the recipe unfold and now I am anticipating my feeble attempt at making it...
That would be a wonderful breakfast dish. It seems you'd have to prep the night before. Looks 😋 yummy
it is called pizzachiena ( pizzakiena) and is original from campania.
the base is a simple shortcrust pastry, my mother makes it with flour, lard, salt and a little milk. the filling is made with eggs (both egg white and yolk), primosale cheese and dry sausage. nothing more
CIAO EVE thank you for this episode it brought back memories of making this dish with my mom and sister s every Easter. I was born in Avellino Italy so once again thank you from the bottom of my heart
Oh yeah! I tried "rustica", the best thing I ever ate. ❤
My grandfather thought the sausage and salami made it too greasy. I learned from my grandmother. She made it with eggs,ham slices,mozzarella and parmesan. My kids love it.
My grandparents were from the Naples area (between Napoli and Caserta), and every Easter, nonna would make pastiera, a pie made of pasta and ricotta. I'd love to see Eva recreate the dish.
My pizza chiena is in the oven right now so it will be ready for tomorrow’s dinner. My Good Friday dinner is a family tradition-pasta and beans with homemade bread. Happy Easter!😊
Think I'll be doing this one 😋 Have you guys ever thought of releasing a recipe book? I would definitely buy it, and I am sure many of your viewers would. 👩🏽🍳
All we can say right now is... stay tuned 😉 And let us know if you try the pizza chiena recipe!
@@PastaGrammar 🥳 Will do, hopefully making it over Easter weekend. 🤌
In Philly I know this as Easter pie and we make it with basket cheese. Which looks like that Chicago cheese but is a little wetter.
Never heard of this dish. Looks fabulous! And super versatile with ingredients. Think it will be my next big fail until I figure out the dough game. tnx--great episode.
Oh my this brought back so many memories of my mother and aunts cooking this on Good Friday and we would all stay up till midnight to have a piece. They made this more like a calzone type. Haven’t had this in soooo many years. Thanks for the memories 😊
hey there. being from usa, new york originally, the pizza gaina term was for more the italian cheesecake than the cold cut pie. rustica was the pizza rustica. also in the northeast, they adapted a way of making the crust from pie crust instead of pizza dough. so while all home cooking many did pie crust. if one was to go to a italian bakery, it was made of pie crust and was a rectangle like shape.
Its especially nice to watch you guys as Eva you remind me of my dad, he was a head chef here in the UK and everything you do reminds me of all the things my dad taught me that I had forgotten. No nonsense cooking. When you teach Gordon Ramsey how pasta should be done it makes me very happy because i see his mistakes too.
Speechless. I’m so making this. In Chicago we call this Pizza Gain. Thank you
Chicago Chris
Grazie Eva from Australia!!! Chiena is southern Italian/Sicilian dialect for the Italian word ‘Piena’ meaning full or stuff. Will sure make this for next Easter - or even before!!
So glad you made this. My MIL made this for years. After she passed her daughter makes it. It’s not Easter without it!
I love this because i grew up with pizzagaina. My family is from napoli region im second generation american. My family’s recipe though is layered with different kind of sliced meats and then eggs broken on the top some cheese then covered with top layer of bread. Easter tradition I’d forgotten about years ago, ty for the reminder
We make ours with basket cheese, mozzarella (use scamoza if you can find it), grated Parmesan reggiano, salami, soppressato, prosciutto, and eggs. We also get the meat in whole chunks so we can dice it. A lot of people use ricotta because basket cheese can be hard to find in the US, but you have to strain it or else it’ll be too wet.
We call it pizza chiena and it’s served at room temp with antipast (appetizers before dinner) on Easter.
Eva mentioned it is better after one day of rest. My mom always made it on Good Friday. We had to wait for the next day.
You said Ketchup and she gave you a smack in the head with her eyes! I was introduced to this as PIZZARUSTICA! Always made at Easter!
In Uruguay it's very popular to make a "pie" like this called "pascualina" (which yours reminded me of) but filled with chopped and "sauteed" spinach or swiss-chard( or mixture of both, onions and some bell peppers all finely chopped and "sauteed". Then as here we add beaten eggs, good grated hard cheese, fill the pie wth the vegetable sauteed mixture and before putting the top dough "lay" some peeled hard boiled eggs over the vegetable mixture. Finally top it with that second layer of dough as here. When we cut the potions to serve we cut right trough the half of each egg (you cal tell where they are by the big bumps you see on the top dough. then each (or almost each) piece served has that half egg on its seam... that is our tradition maybe born of our strong italian inheritance: Pascualina
Thank you so very much Eva!!
You brought me right back to my younger days when my grandmother would make two kinds of Easter breakfast pie from the Naples area.
One was the Pizza Rustica like you made here. The other, actually my favorite, was a fritatta with eggs, cheeses, cured meats, and asparagus!! 😋😋😋
These were the perfect way to celebrate Easter morning after mass since we didn't eat meat all day Good Friday and Holy Saturday!!
where I come from in southern Italy the filling is made with rice, it's basically eggs, rice, cheese and pieces of salami or similar meat
I had no idea about this dish prior to watching this video because I'm not American, nor do I celebrate Easter. Now I want to try it, it looks amazing.
OH I have to try this version! My grandma always made it with hardboiled eggs which would get really over cooked and rubbery and I never liked it because of this. But adding scrambled raw eggs in before cooking should make it AMAZING! Thank you!
Making recipe Saturday, can’t wait, I’m super excited!
Eva needing a stool in order to knead the dough is cute 🥰 I'm myself a shortish woman too, i use a lower table 😂😊
The struggle is real! 😎
It's an idea I need to try being about 1.58m tall .
This comfort food dish reminds me of a PASTA FRITTATA!
Please make your version🤞
It reminds me of a torta salata. I see very little difference. There is a delicious Easter “pie” from Genova using artichokes that is a favorite of mine. Bertolini makes cooking products in Torino issued small ‘cook books” full of recipes for torte salate to sell products a few years back - and that was my introduction to torte. They take. A bit of work, but they are worth it. I have never heard of this one and was surprised there were no vegetables in it. But that just goes to show the variety of savory torte that exist. Thanks for demonstrating the technique. I had forgotten the amount of work involved - but I remember the delicious end and thinking it energy well spent.
Buona Pasqua! My sister would make these pies every Easter....along with various other Italian delicacies that she was so expert in creating. She's gone now, and I decided to take up the mantle for our family....using your instructions of course. My pizza chiena just came out of the oven, and if I do say so myself, it looks pretty good, but I won't taste it until Sunday (Easter). BTW, the "nonna method" of measurement you used in the video brings me back to the time when my mother would ask my great aunts how to make something, and they would say something like, "You add flour until the dough feels right." This brought about much consternation on the part of my mother, as she was looking for something a bit more precise. Eventually, she found a method of her own to recreate, and even improve on, each of those "nonna" delicacies.
Non sapevo che esistesse la torta salata di pasqua. Quando voglio mangiare qualcosa di buono guardo i videoricette di Eva. Ciao Eva e ciao Arper
@04:52 Amen!
Thank you, as always, and Buona Pasqua.
OMG. Haven’t seen one of these in years and years. My mother and grandmother made them every Easter along with wheat pies and rice pies. And my father used to make a cooked cream pie that had some lemon in it with a sweet crust made with lard. So freakin’ good. All of them.
In each video Harper says 'This is the best thing I've ever eaten in my life'.
Well he is American. So it might actually be true every time…
I love Pizzgaina. We make it every Easter. Thank you for sharing this version of it.
My pizza rustica is very similar though I do add some ricotta into the filling. I also make the dough from semolina and 00 and use olive oil but no lard ( like a pizza dough)....also in a deep spring form pan.
Love to you both! ❤
Thank you! Now I have an idea of what to make for Easter brunch.❤
Pizza Rustica was my absolute favorite Easter dish as a kid. Watched the video with my son. We are probably making this next week. Can’t wait!
I made a pizza rustica a few years ago and it was so cool! even did little dough decorations on it. Goes so good with a salad and people find it very impressive to look at, not to mention to eat.
Thank you, thank you, thank you!!! This was one of the first recipes I asked you guys to do on the channel when I first found you guys many moons ago. So excited to see Eva make it.
Now, Harper, all you have to do is have Eva do a Jell-O taste test. I definitely wanna see that..
It is so beautiful. You are a true artist.