The Pizza Piena is a traditional Neapolitan recipe very typical during Easter time. In Naples they call it “Pizza Chiena” and it is a must on the Easter Sunday table.
It’s a traditional country pie and, as I mentioned in my previous post, it is called Chiena or Piena (full) because it’s very much stuffed with salami, sheep cheese and eggs.
All the ingredients have a symbolic value: sopressata (type of salami) as symbol of wealth for the farmer’s tables, pecorino (sheep cheese) as symbol of innocence (sheep milk = food of the lamb), ouva (eggs) as symbol of birth and therefore symbol of resurrection. And of course the farina (flour), as bread, prince of the table.
One of the most important ingredient is the fresh sheep cheese, called primo sale (literally “first salt”). The name is used to describe the early stage of its aging. The primo…
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