Traditional Italian Easter Pie with Eggs (Pizza Rustica)

If you were raised in an Italian household, you’ll know what this is, as it is traditionally made and served during Easter.

My family’s name for this is “canescione”, but that is probably the name for many other types of similar creations, as there are many names for frappe, for example.

Now, most of you won’t have home cured Italian sausages on hand, and I don’t usually either, but my mother had made some and this is how we decided to use them. Instead of using cured Italian sausage, you can use bacon or pancetta, which are both perfect in the egg mixture.

Here is the way my family makes this delicious filled bread.


serves 6


  • pizza dough (click here for my recipe)
  • 9 eggs
  • 2 tbsp water
  • 1 1/2 tsp Kosher or sea salt
  • black pepper
  • 1/2 cup (1 oz) grated Parmigiano Reggiano
  • 3/4 cup (6 oz) cooked cured Italian sausages (not fresh) bacon or pancetta pieces (measurement is not critical)
  • 2 tbsp fresh Italian parsley, chopped
  • extra virgin olive oil for pie dish and to brush on top of dough

Preheat oven to 475º F (250º C)

 Roll out part of the dough for the bottom, and place in an oiled pie dish (leave some overhang).

 Beat the eggs, water, salt, pepper, Parmigiano cheese and parsley,

then add the cooked sausage, bacon or pancetta.

Partially cook this mixture in a non-stick frying pan, you can actually cook it a bit more than I did,

as it makes it easier to work with.

Pour the mixture into the lined pie dish.

Roll out pizza dough for the top. Wet the edge of the bottom pie dough with water,

then place the lid on top, pressing slightly to seal.

Try to get another pair of hands to help, so that the dough doesn’t fall into the egg mixture.

Cut off the extra dough with a sharp knife.

Pour some olive oil on top and brush it over the top.

Make a slit in the center of the pie and bake for about 30 minutes or until it is a deep, golden brown.

 Allow to cool slightly, or completely before cutting. I prefer mine warm, but it is still perfectly delicious when cold, too, making it perfect for serving when you have company and want to have things made ahead of time.

The red you see in the slice is a bit of cayenne pepper from the sausages.

Feel free to add some hot pepper to the egg mixture if you like a little spiciness.


LA Living…

the “lone fig” on my tree.


20 Responses

  1. wrote on

    A very happy Easter to you and what a beautiful pie. It looks delicious, a really great Easter breakfast or brunch.

    • wrote on

      Happy Easter to you too, Suzanne! Yes, perfect for breakfast or brunch on Easter! Making another before then!

  2. wrote on

    What a beautiful egg pie! I have never seen this before, but it is just so very lovely!

    • wrote on

      Thank you, Susan! It really is rather unique, and totally scrummy! :)

  3. wrote on

    Love this Christina. Egg pie for Easter sounds like a plan. Lovely photos too.

    PS: It might be the only fig, but it’s a pretty one.

    • wrote on

      Thanks, Jennifer! There’s only one fig now, but soon there will be a “fig explosion”, but the birds will probably eat them all again :(

  4. wrote on

    Dear Christina, I finally got to see this wonderful recipe. I love this Italian pie! We have made this as well many times. I think every family has their own rendition of what they add etc. But it wouldn’t be Easter with out one. I love your photos and steps on how to create this yummy dish. I feel sad for the only fig on the tree. Now those I could eat a bowl full. Just beautiful, thank you for sharing! Blessings on your Palm Sunday weekend.BUONA PASQUA! Dottie :)

    • wrote on

      What do you put in yours, Dottie? Yes, I’m sure there are so many versions! Don’t worry, soon the tree will be filled with many figs, but the birds always eat them first! :( Buona Pasqua anche a te!

    • wrote on

      Good morning Christina, Yup, depending on the region you came from in Italy, the versions vary. I add in mine Ricotta, Prosciutto, Sopressata, and sliced mushrooms. Sometimes it even varies from family to family within the same region. My aunt puts in sausage without the casings and she uses Ricotta Salada, plus all the other ingredients, except no Sopressata. So many versions! But the main thing is that is it delicious!! Glad that the fig tree will get more figs, but you will have to get there first before the birds. (at least they love figs, they must be Italian birds, ha ha) Enjoy to you and yours…:)

    • wrote on

      Wow, that is a big variation! Yes, the tree always does this, the next crop will be a lot larger. Personally, to the dismay of my mother, I dislike figs, but I love fig jam!

  5. wrote on

    I have heard that name.. but don’t know if I have even ever seen pizza rustica :) Look so good, especially that cut slice :)

  6. wrote on

    Happy Easter to you, too! Thos looks really good, Christina! Sadly, we only have one big fig, too… ~ David

    • wrote on

      Thanks, David! Ah, but the next crop are coming soon! ;)

  7. wrote on

    Gosh, this looks mighty impressive and very delicious! Happy Easter :-)

    • wrote on

      Thank you so much, Jo! Happy Easter to you, too!

  8. wrote on

    oooh Christina, this is such an amazing idea and one i’ve not seen before… love the idea of using a bread dough for a pie… like a chicago pizza pie? What a brilliant idea and it looks so tasty too x

    • wrote on

      I’m not sure what a Chicago Pizza Pie is like, but this recipe come straight from Italy…probably passed down for hundreds of years and for good reason: it’s FABULOUS! ;) Thanks for stopping by! CC

  9. wrote on

    Dear Christina, What a beautiful bread and I am sure wonderful memories that go with making this bread.
    Have a very happy and blessed Easter. Catherine

    • wrote on

      Thank you so kindly, Catherine! A blessed and happy Easter to you, too!!

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