The Story of the Di Bruno Bros. Easter Pie

For the last 15 years, we have been making this rustic holiday dish. This classic Italian Easter recipe has been passed down through our Di Bruno Bros. associate family for generations.

Ham Pie Scrapbook Page 1

What is this magical Easter pie?

Filled to the brim with a plethora of meats, eggs, and cheese, Easter Pie (also known as Ham Pie or Pizza Rustica) is truly a celebratory dish that stands in contrast to the  more modest meals traditionally consumed during the previous 40 days of Lent. It’s enjoyed as an appetizer, morning or late-night snack for the whole week leading up to Easter Sunday!

Why is it so special?

Johnny Zancolli, our senior retail leader, has graciously shared his mother’s holiday recipe for what is also known as “Pizza Rustica.” Mama Zancolli, as we like to call her, hails from Abruzzo, Italy, just like Danny and Joe Di Bruno.

“It’s one of Mama Zancolli’s best creations and family traditions, that we hope will carry on and on in our family,” said Johnny.

“Every year, about two weeks before Easter Sunday, we start to prepare the Easter Ham Pie. Like you see in the pictures, everybody is responsible for prepping and picks an ingredient to work on. My two brothers, Alfonso & Franco, my sister, Assunta, my nephew AJ, and Mom & Dad all help in creating this Easter tradition. This year, we are also getting help from the newest generation in our house, my nephews Giovanni, Michael, and my niece, Sofia,” said Johnny.

Ham Pie Scrapbook Page 2

Where did it come from?

Johnny’s mother learned how to make this Easter-time treat in Torino di Sangro, an Abruzzi village bordering the Adriatic Sea.

Where can I get it?

Our very own Executive Chef James Liuzza has been following Johnny’s mom’s original recipe for years. You can find them in any of our shops starting on 3/23!


How do I make it?



How much?

Basket Cheese

1 lb.

Hard Boiled Eggs, Peeled


Fresh Ricotta

2 lb.

Italian Parsley, chopped

2 tsp.

Parmigiano Reggiano, grated

¼ lb.

Large Eggs, reserve 1



1 lb.

Sweet Soppressata


Ground Black Pepper

½ tsp.


1 tsp.

Another prosciutto that you fancy!

¼ lb.


8” Pie Shells, Unbaked


  1. Preheat oven to 350˚ F . Dice the meats and the hard boiled eggs, and grate the Parmigiano. With a wooden spoon, mix in the raw eggs (except for one), Ricotta, Basket Cheese, herbs and spices to make your pie filling.
  2. Fill each pie shell. Cut the top crust into lattice pieces and place over the topping, pressing into the bottom crust around the edges, and trim any excess. Brush the lattice with raw beaten egg.
  3. Bake for 60-70 minutes until set and lightly browned. Allow the pie to rest for 10-15 minutes before serving.