A traditional sweet pie served around Easter in Sicily. A buttery pastry encases a creamy ricotta, rice and raisin filing. This pie keeps pretty well, serve it out of the tin for easy storage.
If unavailable at your local supermarket, you can purchase it online.
This is an excellent recipe. Very similar to the pies my Italian grandmother made. - 15 May 2003 (Review from Allrecipes US | Canada)
This was a lovely subtle pie, really nice. I had a few issues with the pastry though, it seemed to be sticky and crumbly at the same time. I don't know whether that's the recipe or the chef, though, because I don't tend to use a method like that for pastry, so I could just be inexperienced. It was, as someone else said, quite a complicated pie to put together, and it took me quite a while, but I think it was worth it, although unless anyone gives me any tips I'll just use my usual pastry for the crust. - 24 Apr 2008 (Review from Allrecipes US | Canada)
This is a Excellent recipe, It came out perfect and very outstanding Delicacy. This deserves 5 STARS!!!!!!!!!!!!!!!!!!! - 16 Apr 2006 (Review from Allrecipes US | Canada)