The savory rice pie is a dish that perfectly embodies the Tuscan culinary tradition, combining simple ingredients into a surprisingly rich and satisfying result. In this preparation, the rice, cooked al dente, blends with fresh eggs and cheese, creating a soft and enveloping texture, while the thin dough that encases the filling adds a crunchy note, beautifully contrasting with the creaminess of the filling. The choice of ingredients like Grana or Pecorino, both symbols of Tuscan cuisine, gives the dish a strong and aromatic flavor, perfect for satisfying even the most discerning palates. This savory pie has historical origins rooted in peasant cooking, where dishes were prepared with what the land and livestock offered, making them accessible and tasty. An interesting variant of this recipe is the rice pie from Lucca, which includes the addition of seasonal vegetables, such as spinach or Swiss chard, to further enrich the filling and make it even more nutritious. Served hot or at room temperature, the savory rice pie is ideal for a family lunch or a dinner among friends, accompanied by a fresh salad that enhances its richness. This dish is also perfect for special occasions, such as a spring picnic or a garden party, where its versatility and inviting flavor can truly shine. Preparing it requires a bit of patience, especially in making the dough, but the final result more than rewards the effort, transforming a simple meal into a moment of authentic culinary joy.

Cook the rice al dente and in a saucepan beat the whole eggs, add the grated Grana or Pecorino cheese, the melted butter, the rice plus pepper and salt to taste. Separately prepare the dough (made only with flour and water) very thin and that overhangs abundantly from the edge of the baking dish. Add cold milk to the rice mixture, grease the baking dish, roll out the dough and pour in the rice with a thickness of 2 to 3 cm. Fold the overhanging dough creating a curl all around and drizzle with a thread of extra virgin olive oil. Bake very hot at (250°) lowering to (200°) after 15 minutes for 45 minutes; being careful that the pie should not be too colored and dry. Serve warm cut into diamonds.