“Italian picnics are not like ordinary ‘picnics,’” Massari says. “They are elaborate, multi-course al fresco banquets that often involve a little nap in the grass—which is so Italian! I think that Pizza di Pasqua can be enjoyed any time, and the same goes for quick naps.”
We teamed up with Chef Massari to bring you his go-to Pizza di Pasqua recipe, so you can share the joy of Italy with your friends and family. It’s sure to impress your guests, and it might just become a new tradition.
“I love this quick and easy recipe,” he says, “because it is prepared with dough using instant yeast which makes it simpler and faster, yet it retains all the great qualities of the savory bread.”
Ingredients (For 6 People):
4 large Organic brown eggs
12 Oz flour 00
Half a glass of seed oil
Half a glass of whole milk
10 oz of Parmigiano Reggiano PDO 24 months
5 oz of Parmigiano Reggiano PDO 14 Months cut in small cubes
1oz of instant yeast for pizza
Your favorite Dutch oven pot
Method:
With the help of an electric whisk or a mixer, first work the eggs with the oil.
Gradually add the flour, milk and grated Parmigiano Reggiano 24 Months.
Add the yeast and the pieces of Parmigiano Reggiano 14 Months.
Grease your Dutch oven pot and bake the pizza di Pasqua dough in a preheated oven at 350F for 45 minutes.
If you want to cook it grandma style
Skip the Dutch over and grease an aluminum 3mm casserole pan very well.
Insert the dough, cover with the lid and cook it on a stove top for about 45 minutes with a flame spreader. Use high heat for the first three to four minutes, then put the stove on low and cook slowly.
Aperitivo Pairing: Otto’s Kin (Dark rum, Campari, Chinotto Lurisia, Orange juice, Lime juice, Parmigiano Reggiano 36 Months Peel)
Wine Pairing: A clean, fresh red wine like Ciliegiolo di Narni, from Umbria.
Beer Pairing: A persistent Italian Pale Ale with pink pepper, like the Almond ’22 Pink IPA.
Dining and Cooking