Pizza Rustica teramana and Sponzelle

Ricette della Nonna Both recipes are contained in the book Le Ricette della Nonna.

The Pizza Rustica teramana is a rustic pizza, typical of Basciano, with that mixture of sweet and salty, a feature of the ancient Italian cuisine.

The Sponzelle are are a specialty from Lucoli, cakes prepared for home parties, but above all as the name says, to celebrate weddings.

The Sponzelle from "Le ricette della nonna"

  • Almonds 200 gr.
  • Sugar 100 gr.
  • 5 eggs
  • a bag of raising powder
  • flour as required.
Peel the almonds and chop them with a knife, then with all the ingredients form a soft dough. When it is smooth and brilliant, with the rolling pin spread to a sheet as thick as a finger, then cut out the sponzelle in a diamond form; line them on a greasy, floured pan, then bake in the oven.

Pizza Rustica Teramana

Ingredients for the dough
  • 4 eggs
  • 4 sugar spoons
  • 4 oil spoons
  • a little brewer's yeast
  • flour as required
Preparation of the dough
Prepare a rather soft dough mixing the ingredients above listed. Spread to a layer one fifth of an inch (6-7  millimeters thick). Put the layer into a round baking-pan with high edges, previously greased with lard all inside.
Ingredients for the stuffing
  • fresh local cheese
  • ham
  • sausages
  • 3 eggs
  • 1 fistful grated "Pecorino" cheese
  • 1 fistful grated Parmesan
  • grated peel of a lemon.
Cut the cheese, ham and sausages to very thin slices. In a bowl beat three eggs with grated pecorino cheese,  Parmesan and the grated lemon peel.

Alternate the sliced ingredients and the mixture in the baking-pan where the dough was laid. Cover everything with another layer of dough.

When the pizza becomes of burned-gold color and smells of sugar and lemon, remove it from the oven, turn upside down on a serving dish, dust richly with icing sugar and serve. Good both hot and cool.