Pizza Rustica alla Grottese

Savory Carnival Pastry with Pecorino, Mozzarella, and Dried Sausage

Preparation info

  • Makes

    10 to 12

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

This most typical savory pie is served at carnevale (the day before Ash Wednesday) and then again at Easter. The name derives from the village of Grottaminarda. The dough is sweet — this is the traditional way of preparing it. If the combination is not appealing, leave out the sugar; but note that the dough may be slightly dry and may need a bit more water to moisten it.

Pizza rustica makes an excellent appetizer or a main course for