Pizza Gran

Now this has to be my all time favorite recipe. This is a traditional Easter Holiday pie. There are many variations of this dessert from different regions of Italy. Some use no cinnamon; some use rose water instead of orange, but there all enjoyable. This recipe is Neopolitan. My father used to say that Venice has it’s canals and commerce, Milan it’s art but Naples is the Kitchen of Italy, the place where all the culinary arts of the region come together to create the best combinations of food traits. Nowhere is this more exemplified than in this recipe. When baking this pie the rich aroma of vanilla, butter and cinnamon laced with the crisp fragrance of orange is truly mouth watering. This anticipation is no less satisfied when the time comes to serve this to your guests. I heartily encourage you to try this dessert. Although a bit more work than your average Boston Crème Pie or Devil’s Food Cake it is a forgiving recipe that even the novice baker should have little difficulty making successfully. This is a large recipe which makes 1 - 10“, 2 - 9” and 3 - 8“ pies or 6 – 9” diam. x 1 1/2" deep pies.