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Pies and Tarts
Pizza Rustica
Pizza Rustica (Italian Country Cheese Pie, using ricotta, mozzarella, prosciutto, provolone, eggs and parsley)
Originated from: Southern Italy
Occasion: Easter; special occasions
Contributed by: Mary Melfi

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cheese tart
Tarta al Formaggio (Italian Cheese Tart, using mozzarella, Parmesan and eggs)
Originated from: Southern Italy
Occasion: Easter; special times
Contributed by: Mary Melfi

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Italian single crust rice pie
Rice Pie (Single pie crust, using breadcrumbs; filling made with eggs, milk, rice, almonds, and lemon rind)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi (S.F. Vanni, 1945)

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Pasticcini di riso
Rice Cakes/Pasticcini di riso (made with eggs, butter, milk, candied fruit and flavored with rum)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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torta di riso
Torta di riso/Rice tarts (made without crust; using sweet and bitter almonds, flavored with candied cedar and lemon peel)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (The Italian Book Co., 1919)

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pine nut pie
Pinenut Torte/Torta di Pignoli ( One crust pie, using pine nuts and white corn meal)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Pine-Seed Pie/Pinoli Pie (made with whole wheat flour, milk and eggs)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Italian custard pie
Stuffed Pizza (Italian custard pie, mixed with raisins and pine nuts)
Originated from: Italy
Occasion: Special times
Contributed by: Taken from "The Italian Cook Book" by Pellegrino Artusi (S.F. Vanni, 1945)

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Mantovan style pie
Mantovan Style Pie (Italian almond and pine seed single crust pie, flavored with lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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genoese pastry
Genoese Pastry (One crust pie, using almonds and egg whites; topped with apricot jam)
Originated from: Genoa, Liguria, Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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