While almost all Italians enjoy some combination of cured meat, cheese, and eggs on Easter morning, there are many regional, and familial, versions. I grew up in an Italian-American family, too, and had seen many types of Easter pie—my family’s was closer to a quiche—but had never seen one created in layers this way, or quite as tall. And to be honest, I’d never tasted one so delicious. The key to its irresistible texture and taste, I think, is that in addition to the layers of meat, cheese, and hard-boiled eggs, a dozen beaten eggs, flavored with parmesan, are slowly poured into the pie before baking. So the result is a combination of dry and slightly wet, the ingredients distinct yet bound together. And the flaky, peppery pastry, which encases it all so beautifully, is the perfect spicy counterpoint.