5.3.25

CAVICIONE: THE TRADITIONAL EASTER RICOTTA PIE PUGLIA |Sedicipuglia.it

The Cavicione di Pasqua is a traditional ricotta pie from Puglia, especially loved in the Gargano area during Easter time. With its soft crust and creamy filling, this dessert is a true symbol of celebration and authentic southern Italian tradition.

Its base is a tender sweet pastry wrapped around a rich filling of sheep's ricotta, enhanced by the warm aroma of cinnamon. The pie is crowned with a delicate top layer of dough, golden and crisp, adding a lovely contrast in texture.

Simple ingredients and ancient wisdom come together in this recipe, handed down through generations and still cherished today.

Ingredients

For the Dough:

• 300 g flour

• 1 whole egg

• 120 g sugar

• 1 packet of baking powder (minus a pinch)

• 50 g melted butter

• 50 ml extra virgin olive oil

• Grated zest of 1 lemon

• 1 packet of vanilla powder

• A little milk, as needed

For the Filling:

• 600 g ricotta (drained for at least 24 hours)

• 200 g granulated sugar

• 1 packet of vanilla powder

• ½ shot of rum or 3 tablespoons of Strega liqueur

• ½ teaspoon ground cinnamon

• 2 whole eggs

• Grated zest of ½ lemon

• A good pinch of baking powder

Method

1. Drain the ricotta for one or two days before preparing the dessert.

2. In a bowl, mix all the dough ingredients until you get a smooth, soft mixture.

3. Shape the dough into a ball and let it rest for 30 minutes.

4. Divide the dough into two parts: a larger one for the base and a smaller one for the top.

5. Roll out two thin round sheets, about ½ cm thick.

6. Grease a baking pan with butter (no flour).

7. Place the larger dough sheet into the pan, pour in the filling and level it evenly.

8. Cover with the second sheet, brush with beaten egg yolk and decorate with sugar pearls or pastry strips.

9. Bake in a preheated fan oven at 180°C (355°F) for 20–25 minutes, or until golden brown on top.

This dessert was decorated with elegant pastry strips, adding a touch of refinement.

A true masterpiece of taste and tradition. Its refined look and vibrant colors will catch the eye, while each bite offers an explosion of genuine and irresistible flavors — a perfect harmony of beauty and goodness that captures the heart of Pugliese cuisine.

Warm wishes from the kitchen of Clementina – Sedicipuglia.

You may also like other traditional Italian recipes translated into English!

Tags :

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