This Easter Pie is a recipe of our maternal grandmother Blondina Mattucci. Every Easter season on Palm Sunday, our grandmother and mother would work together from early in the morning until late at night making these traditional pies. The memories were so great that we decided to add this pie to our Easter line. Each shell and top are mixed from scratch and hand rolled. The filling consists of fresh eggs, semi-boneless ham, bacon, diced Italian prosciutto, fresh parsley, coarse black pepper, and a unique medley of Italian cheeses. Enjoy this truly unforgettable Easter tradition.

Recommendation: After receiving your pie enjoy it upon arrival or keep wrapped and refrigerated until serving. This is a savory pie typically served as an appetizer and can be served chilled, warmed, or at room temperature.