Pizza Rustica


• 4 c all-purpose flour
• 1 c (2 sticks) cold unsalted butter, cut into 1⁄2 inch cubes
• 1 large egg
• 1⁄2 tsp Kosher salt


• 1 lb. Liuzzi Basket Cheese torn into small pieces
• 1 lb. dry Italian sausage, cubed
• 1 lb. soppressata, cubed
• 18 large eggs
• Black pepper, to taste

Dough: Whisk 1 egg with 6 tbsp cold water. In food processor or large bowl, add the flour & butter; work the butter into flour until pea-sized crumbs remain. Slowly drizzle in the egg & water mixture, pulsing or stirring in the dough as you pour. Add 1 to 2 more tbsp water as needed to moisten the dough, until the mixture holds together when pinched (do not overmoisten). Turn out the crumbly dough & form into 2 rectangles: One piece use 1⁄3 of the dough, & the remaining 2⁄3 of the dough for the 2nd piece. Wrap tightly in plastic wrap & refrigerate until slightly firm & easy to roll out, 25 minutes. Preheat oven to 350°. Grease & flour a 9-by-13 pan. Take larger dough, roll out on floured board to thin rectangle about 12 by 16 inches. Transfer dough to prepared baking pan, tucking dough neatly into the edges & against corners. Roll out remaining dough & set aside. (If dough overwarms, refrigerate again for 5-10 minutes.)

Filling: Whisk 17 eggs. Stir in sausage, soppressata, & cheese, season with pepper to taste. Pour into the prepared crust, smooth with spatula. Top with smaller piece of dough, trim excess edges, press dough edges together to seal. Beat remaining 1 egg with 1 tsp water & brush on top of dough. Cut small slit in center to vent. Bake until toothpick inserted into center comes out clean, about 45 minutes. Remove & let cool slightly. Slice into squares & serve.

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• 5lbs impastata cream
• 2.5 cups confection sugar
• 3 tbsp vanilla

Whip together and fold in chocolate chips and stuff cannoli shells.

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Torta di Ricotta


• 100g unsalted butter, chopped
• 3/4 cup (165g) caster sugar
• 3 eggs
• 11/2 cups (225g) plain flour
• 1/2 tsp baking powder
• 450g fresh ricotta
• 100g cream cheese, at room temperature
• 2 tsp vanilla extract
• Finely grated zest of 1/2 lemon

To make the pastry, beat butter and 1/4 cup (55g) sugar in a stand mixer until smooth and combined. Beat in 1 egg until well combined. Fold in flour, baking powder, pinch of salt flakes and 2 tsp iced water. Enclose in plastic wrap and chill for 2 hours.

Preheat oven to 200°C. Roll out pastry between 2 sheets of baking paper to 3mm thick. Use to line the base and side of a 22cm, loose-bottomed, fluted tart pan, trimming any excess, then freeze for 10 minutes. Line pastry with baking paper and pastry weights, place on a baking tray and bake for 20 minutes or until edges are light golden. Remove weights and paper, and bake for a further 10 minutes or until base is golden. Remove from oven and cool slightly. Reduce oven to 150°C.

To make filling, beat ricotta and cream cheese in a stand mixer until smooth. Beat in vanilla, lemon zest, remaining 1/2 cup (110g) sugar and remaining 2 eggs, then pour into tart shell. Bake for 30 minutes or until pastry is golden and ricotta is set with a gentle wobble in the centre. Cool to room temperature, then chill for 2 hours. Dust with icing sugar to serve.

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• Our authentic Italian hand dipped ricotta
• 2 tbsp salt
• 3 tbsp parsley
• 2 tbsp black pepper

Mix together and stuff your pasta shell. NOTE: Due to the quality of the product, no egg is needed hold the filling together.

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If you have any questions or would like more information, please contact Carmine Durante, VP Sales & Marketing.