Pastiera
(Pastiera Napoletana)
The delicate buttery crust in this classic Neapolitan tart holds a rich filling of cooked wheat berries, ricotta, and pastry cream, enriched with candied orange peel and flavored with orange blossom water. Pastiera is traditionally enjoyed for Easter, though its origins are said to be traced back to pagan times.
According to one legend, to celebrate the return of spring, the priestesses of Pompeii would prepare similar wheat pastries as an offering for Ceres, the Roman goddess of agriculture, grain crops and fertility. However, the pastiera we know today originated in the convents of Naples.
It was regarded as a symbol of resurrection, rebirth, and new life, traditionally prepared between Holy Thursday and Easter Eve - a practice that continues up to this day.
Pairing tips
Limoncello
This Italian liqueur is made with lemon zest that is left to infuse in a neutral spirit. The combination is mixed with sugar and water, and it is then filtered after ... Read more
Pastiera Authentic recipe
This is the traditional recipe for pastiera, with both the ingredients and the preparation in line with tradition. The pie shell is made with shortcrust pastry, while the filling consists of grano cotto, ricotta, eggs, sugar, and candied fruits, all flavored with vanilla and orange blossom water, and optionally, cinnamon. The preparations for grano cotto (cooked wheat) need to start 3 days before you start preparing the pastiera, so take that into account. Also, ideally, pastiera should “... Read more
WHERE TO EAT The best Pastiera in the world (according to food experts)
