For the Crust, do this:

1. In a large bowl, combine flour and salt, then add butter and work it through the flour using fingers or a pastry cutter until the mix looks like coarse crumbs.
2. Knead the hand-made dough until it comes together, however, if it’s too dry, you can try to add a little cold water, a tablespoon at a time.
3. Once you have a lovely, smooth dough, divide the dough, wrap each half in plastic wrap, and chill it in the fridge for at least an hour.
4. Tip: You can also use a food processor if you have one!

For the filling, do this: 

1. To prepare the filling, prepare a skillet over medium heat where you cook the sausage (previously sliced into smaller pieces) in a pan over medium heat until it is thoroughly cooked, then remove it from the heat and drain any extra grease.
2. In a large mixing bowl, combine ricotta, mozzarella, and Parmesan cheese. Then mix in the cooked meats like sausage, ham, prosciutto, and salami.
3. Beat the 6 eggs and add them to the mixture, where you add parsley, salt, pepper, and mix it well together. 

To assemble it all, do this:

1. Preheat the oven to 375°F (190°C).
2. Roll out one piece of dough to fit a 9-inch springform pan, ensuring it covers both the bottom and sides before pouring the filling into the crust.
3. Roll out the second piece of dough and place it over the filling to create the top crust. Then simply pinch the edges to seal and make small slits in the top crust to allow steam to escape – voilá!

Tip: To get a shinier finish, brush the top of the pie with a beaten egg!

Then bake it for 45 minutes to an hour in a pre-heated oven until the crust is golden brown, and the filling is set. Once done, let it cool for at least 15-20 minutes before slicing and serving – enjoy!