by Growing up in an Italian Family with an amazing grandma and aunts, eating at the holidays were most times as exciting if not better then the gifts we’d open as kids.
Food was THE THING at these get together’ s and never disappointed. While Thanksgiving featured the typical menu and Christmas Eve had a variation of greatness, nothing said true Italian pleasure like eating a slice of Shadone at Easter.
Also known as Shadome**Pizzagaina, or Pizza Rustica) is a traditional, savory Italian-American Easter pie, particularly popular in regions with strong Italian heritage such as my Grandparents dinner table!
The dish originated in Southern Italy (Campania region) as a way to use up dairy and meat products forbidden during Lent. t is traditionally baked on Good Friday and served on Easter Sunday, usually as an appetizer or brunch item. But, I’m telling you right now, you can easily down about 15 pieces of this for a nice sit down meal with some black olives on the side and you are in hog heaven my friends! It is often served at room temperature or slightly warmed, cut into squares rather than traditional pie slices and pairs well with any Italian Wine. But, I’ll say it again, you can serve it with a glass of hose water for all I care, it’s still going the hatch!
Shadone is famously made in large batches, often in deep 9×13 pans. The filling is placed inside a bottom crust, covered with a top layer of dough, and baked until the crust is golden brown and the filling is set (often 1–2 hours at 325-350°F). It is essential to let it cool completely before cutting to ensure it sets properly.
Not only does it remind me of much simpler and happier times in my life at my grandparents growing up, but it is a piece of culture that defined part of my childhood. I encourage anyone to try it.
I found this recipe from The Italian Food Lovers page on Facebook in which you can visit and support here – https://www.facebook.com/groups/4582871385117638
