It’s midnight, which means it’s officially Easter Sunday. I’m starting a new Easter tradition; which is breaking the Good Friday/Holy Saturday fast with a nice piece of my Aunt Grace Ann’s delicious homemade pizzagaina. Pizzagaina is a meat pie that many people of Southern Italian origin make on Good Friday to be eaten after Easter Vigil Mass on Holy Saturday. This recipe has been in my family for generations. It’s one food item that I have very fond memories of helping my Dad make when I was a kid. Happy Easter or as they say in Italy, “Buona Pasqua”!
Pax et bonum,
Anthony “Tony Mangia” Scillia