Place the flour in a bowl, put in the center lard, sugar, lemon zest, egg and egg yolks. Mix everything well quickly, wrap the dough in plastic wrap and let rest for about an hour in the fridge. Meanwhile, in a large bowl put the ricotta through a sieve, eggs, sugar, cinnamon and rum and mix everything well.
Next, spread it with a rolling pin and put it on a round baking pan, leaving the edges stick out, fill with ricotta mixture, place strips of pastry, fold the edges to the inside and with a slight pressure of the fork level  and decorate them. Bake in a preheated oven at 190-200° C for about 30-40 minutes.

The caciata of Sezze is a typical Easter cake but in portion size (small tarts with ricotta) is always available in the ovens of the village. The caciata is made with a short crust pastry made with lard which will help to line the tin, the filling is made from ricotta cheese, sugar, eggs, cinnamon and rum.
It is a sweet spread to other towns of the Lepine mountains, is called “caciata” in Sezze, “pizza casata” in Bassiano, “caciatella” in Roccasecca dei Volsci. In these countries it is not forgotten the tradition of celebrating Easter with the preparation of sweets, in fact walking in historical downtowns  you often feel scents and smells that come from the houses.

For each portion:
Energy: 259,30 Kcal
Energy from proteins: 10%
Energy from fats: 43%
Energy from carbohydrates: 47%
 
Dietary total fibre: 0,57 g
Alcohol: 0,05 g
Total proteins: 6,60 g
Animal proteins: 4,38 g
Vegetable proteins: 2,22 g
Total fats: 12,25 g
Animal fats: 12,10 g
Vegetable fats: 0,15 g
Cholesterol: 107,21 mg
Available carbohydrates: 32,64 g
Starch: 15,26 g
Soluble carbohydrates: 17,38 g