Pizza Rustica Abruzzese
Pizza Rustica Abruzzese, also known as fiadone rustico, is a traditional Easter pie stuffed with cured meats, eggs, and local cheeses, enclosed in tender olive oil pastry.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 490 kcal
Equipment
- •24 cm springform cake tin
- •Rolling pin
- •Large mixing bowl
- •Pastry brush
- •Fork
Nutrition
Per serving, approximate
- Calories
- 490 kcal
- fat
- 28 g
- carbs
- 34 g
- fibre
- 2 g
- protein
- 24 g
- calories
- 490 kcal
Instructions
- 1
Sift the flour into a bowl and create a wide well in the centre.
- 2
Whisk two eggs, olive oil, and white wine together inside the well.
- 3
Draw the flour inward gradually until a soft dough comes together.
- 4
Knead gently for three minutes, cover with a cloth, and rest for thirty minutes.
- 5
Whisk the drained ricotta and three eggs in a bowl until completely smooth.
- 6
Fold in the grated pecorino, diced caciotta, salame, prosciutto, and cracked black pepper.
- 7
Roll two-thirds of the dough out to line a greased springform tin.
- 8
Spoon the ricotta and cured meat filling evenly into the pastry shell.
- 9
Roll the remaining dough, cover the filling, and crimp the edges tightly shut.
- 10
Prick the pastry top with a fork and brush evenly with egg yolk.
- 11
Bake at 180 degrees C for forty-five minutes until golden brown and firm.
- 12
Cool completely on a wire rack before unclamping and slicing cleanly.
Chef's tips
Drain the ricotta thoroughly in a sieve overnight so the filling stays firm and does not make the bottom crust soggy. Roll the pastry evenly to avoid thick edges that take too long to cook through. Let the pie cool to room temperature before cutting so the cheese slices neatly without crumbling.
Ingredient substitutions
- Pecorino Abruzzese → Pecorino Romano mixed with Grana Padano for a balanced salinity
- caciotta cheese → unsmoked scamorza or young provolone
- salame abruzzese → any firm, coarsely ground cured Italian pork salame
Storage
Keep cooled slices refrigerated in an airtight container for up to three days.
Reheating
Serve at room temperature or warm gently in a moderate oven at 150 degrees C for ten minutes.
Common mistakes to avoid
- •Using wet ricotta, which causes the bottom crust to turn soft and pale.
- •Slicing the pie while still piping hot, which causes the molten filling to spill.
- •Skipping the fork pricks on the pastry lid, which can make the top balloon unevenly.
Serving suggestions
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