Easter pies are a classic tradition for an Italian Easter feast. They come in savory and sweet versions, and I only make them once a year for Easter.

Pizza rustica is the pie of many names. This savory pie is also called torta rustica, pizza ripiena, pizza chiena or in Neapolitan-English slang, pizza gain.

Pastiera Napoletana is probably the most famous Neapolitan pastry and, here in America, it's sometimes called pizza grano, Easter sweet pie, ricotta cheese cake, pizza or torta dolce.

Start off your Easter feast with the pizza rustica--the salty prosciutto, the savory sausage and the rich, flaky crust will whet your appetite for the meal to come. And finish the feast with the pastiera--the sweet, creamy ricotta paired with the fragrant citrus and buttery crust will take your meal over the top.

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