Pizza Rustica

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Wonderful, down to earth, traditional recipe. I first tried an Epicurious (Bon Appetit or Gourmet recipe -- swiss chard and prosciutto and "sea salt" ... so pretentious and the flavor was salty and not nearly as good as this recipe of Giada's. Put both out on the table at a party: guess which one was gone and which was left at the end of the night?

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I have been making this dish every Easter since I was 13. I'm 19 this year. I really love it and my family now looks forward to it every Easter! So yummy!

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This is the best recipe ever. I am glad that Giada shared it with the public. Sometimes these
recipes are kept secret. Being Italian, I know this for a fact. Now if I can get the recipe for
Fettuch ( or fried bows with drizzled honey and powdered sugar. Also, Champagne cookies
or biscotti.

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I made this several years ago and loved it. This weekend, I plan to make it a day ahead of time and reheat the entire pizza, I remember it being better the second day. Any suggestions on the best way to reheat the entire pie without drying it out? I reheated it piece by piece when I did it last time. H-E-L-P!!

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Made this Pizza Rustica recipe for Easter and it was a big hit! Not a quick recipe but not too much work either and the finished product is definitely worth the effort.. It was delicious and impressive on the dinner table. Thank you!

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I think it's very authentic. I think it also depends on where you are from and the influence of the community here in the states. My fam is from a region close to where Giada comes from so much of her food is familiar to me. We never used spinich, not a bad idea, better nutritionally. Today I use all sorts of salumi, I can afford to. My Nonna could not. She might have used the greens but I don't remember it. The way we make it your heart can't afford to eat it more than once a year! Boy it's good though! I'm making it Saturday, Buon appetito!

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Its not very authentic, at least here in the NYC Italian communities. Missing some very key ingredients.

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This can be a little challenging and labor-intensive, but it's very impressive and beautiful for company. I'm not big on Italian sausage, so I replace it with roasted red bell peppers. I omit the proscuitto too - I'm sure it's delicious, but I like to make this for the holidays, and it's a beautiful and delicious 'occasion' dish for vegetarians! I will certainly try it with meat at some point...

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we have not had time to review the recipe yet .. what we would like to know is if mbirch1 would post her Grandma's recipe for us to try ..

Thank you
Andy

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My family has been trying to re-create a recipe that my grandmother used to make for Easter every year. Unfortunately she never wrote it down! This recipe is the closest I've ever come to my Grandma's recipe. The only difference is we didn't add spinach. I made this and used store bought pie crust (don't tell Grandma! and it was delicious. This is all about the ingredients - use the best cheeses and meats you can find - that makes the recipe. This is NOT 'pizza' like American's are used to - it is more like a pie. Thanks Giada for bringing me memories of my Italian Grandma!