Comments on: Papa Perrone’s Pizza Truck Has Easter Pizza Rustica Today

By: christina ciaccio

christina ciaccio — Wed, 08 Apr 2009 15:17:37 +0000

yes! we call it just easter pizza and use the same ingredients. the basket cheese- very important -is usually only available around easter time. therefore, easter pizza pie. delicious

By: Ryan Goldschlager

Ryan Goldschlager — Wed, 08 Apr 2009 14:52:18 +0000

A bit thin, but very tasty considering it is being served out of a truck. Hard to go wrong with so many different cheese and meats!!

By: Zach@MidtownLunch

Zach@MidtownLunch — Wed, 01 Apr 2009 17:21:21 +0000

@ Chris – He’s sick. Back on Friday.

http://midtownlunch.com/2009/04/01/pizza-rustica-to-return-on-thursday/

By: Irene

Irene — Wed, 01 Apr 2009 17:17:03 +0000

I make “pizza gain” or an easter meat pie every year. In Naples it is known as “pastiera,” It is also known as “pizza piena,” (stuffed pie), and in Italian-American dialect, “pizza gain.” I use dough, eggs, Farmers cheese (aslo called Basket Cheese, the eggs and the cheese when baked binds the pie together), Cold Cuts (Salami, Ham, Capicola, provolone etc). Everyone makes it different though.

By: Chris

Chris — Wed, 01 Apr 2009 17:08:42 +0000

Where is Papa Perrone? I went there Monday and again today, and there was no sign of him. It’s pretty much in the opposite direction of all the other food in midtown, too, so it’s a bit of a letdown to hike up there and not come back with a delicious rice ball (or even better, Easter pie!)

By: Ryan Goldschlager

Ryan Goldschlager — Wed, 01 Apr 2009 14:25:39 +0000

I’ve been working on this Pizza Rustica recipe for a few years and am pretty happy with it. I’m going to head over to the truck at lunch and see how theirs compares …

http://miocibo.com/2009/03/31/pizza-rustica-italian-easter-pie-sicilian-neapolitian/

By: Adam Prato

Adam Prato — Tue, 31 Mar 2009 18:55:59 +0000

We usually make so much food at easter, we don’t bother making Pizza Rustica, and just buy it from one of the many bakeries in Bensonhurst (usually Mona Lisa). Pizza Rustica, Lard Bread, and Antipasti with loaded with meat cheese, all important parts of our family’s easter.

The food network recipe is more like Pizza Grano (grain pie).

Actually, I think people would appreciate the foodporn better than me typing about it:

http://www.monalisabakery.com/SearchResult.aspx?CategoryID=8

There you go!

By: Michelle Solomon

Michelle Solomon — Tue, 31 Mar 2009 17:44:28 +0000

Mmmm, Easter pie. (In my family growing up we only ever made it at Easter, and alternated between calling it Easter pie and meat pie. – http://michellethecook.blogspot.com/2007/11/meat-pie.html.)

Anyone wanna send me one of this guy’s Easter pie for comparison?

By: tom

tom — Tue, 31 Mar 2009 17:26:02 +0000

Easter Pie was already long gone when I got there at 1:10

By: Kevin

Kevin — Tue, 31 Mar 2009 17:11:12 +0000

Just tried the easter pie, and I must say Im a big fan. For only 4.50 he gave me a pretty hefty slice (Im guessing since Im a regular), and it was delicious. If you like salty encase meats mixed with various cheeses definitely give it a shot. He was even handing out mini slivers of tastings of the pie.
On a side note, hes still not giving up on the sandwich challenge, and most likely will be coming out with something new.