The sweet savory pie represents a perfect balance between sweetness and savoriness, a dish that surprises with its versatility and the richness of its ingredients. This preparation, typical of Basilicata, stands out for its soft texture and crumbly dough, made particularly special by the combination of ricotta, caciotta, mozzarella, and prosciutto, which provide a enveloping flavor and a salty note that harmonizes beautifully with the sweetness of the base. The art of preparing this pie requires a cooking technique that enhances the contrast between the crispness of the crust and the creaminess of the filling, creating a dish that can be served both hot and at room temperature. Traditionally, the sweet savory pie is made for special occasions, such as family lunches or celebrations, where it becomes a delightful appetizer or a rich and substantial second course. In some local variations, seasonal vegetables or different types of cheese may be added, making each preparation unique and personal. This recipe is ideal for winter, when flavors intensify and there is a desire for dishes that fill the table and the heart. Served with a simple green salad or accompanied by a good Lucanian red wine, the sweet savory pie manages to win over even the most discerning palates, becoming a must for those who wish to explore the culinary traditions of this fascinating region.

On a work surface, arrange the flour in a mound mixed with 100 g of sugar, and in the center place an egg yolk, a pinch of salt, and diced butter. Knead until you obtain a soft and well-combined dough. Form a ball and let it rest covered, in a cool place, for an hour. In a bowl, place the ricotta passed through a sieve, add caciotta, mozzarella, and diced ham. Mix, then add 20 g of sugar, a whole egg, and an egg yolk along with the pecorino, combining everything. Divide the dough into two parts, one larger and one smaller. Roll out two thin disks, using the larger one to line a greased pie dish, allowing it to extend over the edges. Fill it with the mixture, leveling it out. Cover with the other disk, folding the edges of the bottom one over it. Brush with a beaten egg and bake in a moderate oven (180°C) for an hour.