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EPIC Italian Easter Pie | The Original “Pizzagaina” Recipe



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Every Easter for the past few years, we’ve been bombarded by requests for a “pizzagaina” or “pizzagain” recipe. The only problem? We had no idea what it was! Turns out this Italian-American savory Easter pie is based on an absolutely EPIC Italian dish: Pizza Chiena.

Today, Eva is sharing how (and why) the people of Campania traditionally made this incredible pie.

If you enjoy the video, please give it a thumbs-up and subscribe to the channel!

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PIZZA CHIENA RECIPE – https://www.pastagrammar.com/post/how-to-make-pizza-chiena-the-original-pizzagaina-italian-easter-pie-recipe

PASTIERA RECIPE – https://www.pastagrammar.com/post/pastiera-authentic-italian-easter-pie-recipe

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00:00 – Why Didn’t We Make Pizzagaina Sooner?
01:44 – The Italian Origins of Pizzagaina
03:09 – Making the Pizza Chiena Dough
08:41 – Letting the Dough Rise
10:34 – What to Put Inside a Pizza Rustica
13:51 – Making the Pizza Chiena Stuffing
16:10 – Assembling the Pizzagaina Pie
19:16 – Baking the Pizza Chiena
20:08 – Opening the Pie
20:44 – Tasting the Original “Pizzagaina” Recipe
22:50 – Pasta Grammarian(s) in Action!

#easter #pizzagaina #recipe

46 Comments

  4. jabbermocky

    Have you 2 done a Ricotta Pie and a Rice Pie show? My late Italian grandmama-in-law made ricotta and rice pies for Easter every year. The rice pie was flavored with lemon. It was delicious and "light" after a heavy meal featuring lots of meats which are traditionally served for the Easter Feast. Grandmama was from Napoli. Perhaps those pies are local to that region of Italy. Never seen them on other regional Italian menus.

  6. Dominick Fiorello

    You know, they say, “You can’t cut into it before Easter morning, or snakes will come out!”
    I never waited. 😂😂

  7. bonnie

    Pizza llena in Spanish means filled or stuffed pizza. The l's in the Spanish word llena is pronounced like a y.

  9. meversace

    I've heard of Pizza Rustica. I don't think any of my relatives would've gone for that scary word. I could see what you were thinking on your face Harper. I was cringing during the whole pronunciation part of your video.

  11. Ottawajames

    It feels weird that there was no tomato in there… I'm not sure why….is that just me or? It would probably be great with some veg like tomato, onion and green pepper, for example.

  12. Renee Moreno

    I had a thought since you guys live in Arizona…you should shop around the Mexican Carnecirias. You might be surprised…you have find the right store and you will know as soon as you walk through the doors. Just a thought😊

  13. JRThiker

    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 🙂

  15. Carol

    Hi. This is my first video of Pasta Grammar, and I fell in love with this charming couple and this excellent recipe. I subscribed immediately. Am looking forward to trying it and other recipes. 🧓

  16. italotter

    My folks are from near Salerno so this is an Easter staple along with pasties. We are heavy on the primo sale and eggs and I always am charged to chop the salame piccante. The shape is more like a calzone and I actually like it with ketchup to cut through the richness.

  17. Sean and Lisa Sawyer

    I remember my grandma who was from outside Avellino making this for Easter. She made her dough thinner and only used prosciutto for the meat but this looks delicious too. Happy Easter!

  18. Stuart Brock

    My British mother made things like that all the time. Probably because she didn't want to make a lot of dough or pastry. So we had actual pizza pie and quiche. Oh, she made a lovely quiche. And I have never had a pizza like hers. New York city pizza is nothing but a grilled cheese compared to my mum's pizza 🙂 So, bring it on! Let's see what this rustic pizza holds. It very well could be the thing from my childhood.

  26. Stephanie Eadie

    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!

  27. Marcellina Buonicore

    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 ❤

  28. Mister Nobody

    I don’t want to hear a single Italian complain about any American food after seeing this hideous disgusting monstrosity of a dish

  30. Pam M

    My Italian mother in law never told me about this. Where can I report her?

  31. Nana Deborah

    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.

  32. Sunny Romano

    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!

  33. Frank Noto

    Just found your channel, and I can’t wait to really get into it. Reminds me so much of my Sicilian extended family from Chicago, and all of the delicious foods they make. Renewed my interest in visiting Sicily before I die. My family originated in Noto, Sicily!

  35. Dennis Schickling

    Great Video. I heard of all different names. Pizza Gain, Ham Pie, Easter Pie. ALT ARE GREAT. My next door Neighbor makes it like that. My Sister in law made it like a Stromboli / Calzon.
    Happy Easter.
    #STAYSAFE
    #PHILLYPHILLY 🇺🇸

  36. Cory Griffith

    Love the video! This is off topic perhaps. My wife lived in Genova when she was in her early twenties. She has mentioned fondly the chocolate focaccia she would buy on a weekly basis there. Have you ever seen or heard of this before? I would love to make it for her. I've never been able to find any reference or recipes for it. I would love to see you make this or highlight this in one of your videos.

  38. Gail Jordan

    People buying lard in the grocery store need to make sure the lard is not hydrogenated. Otherwise, they might as well use Crisco. Our bodies process simple rendered lard better than butter or oils, but the hydrogenation causes the fat to be stored as fat instead of processed as energy.

  44. annamaria ayyad

    Eva and Harper thank you for this wonderful video and I want to wish you Buona Pasqua full of love and blessings❤❤

  45. keitdabeat

    Happy Easter! Thanks for all the videos. Growing up 3rd generation Italian American (my Grandfather also came here from Calabria in the 1930's)we would have a dessert every Easter we called Pizza Gran. Came to find out later it's really caller pastiera di grano napoletana. I'm wondering if you've had this before. The names are similar and both have eggs, cheese and a crust. And they both are made for Easter Supper. Maybe you can give it a try for a future video… Anyway keep up the good work. K Muscolo from North Carolina

  46. Mo Jo

    That dish looks beautiful-and when it was sliced I could imagine how flavorful it was going to be. Hoppy Easter! 🐣

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