pastiera

Pastiera is a traditional Neapolitan pastry from the Campania region of Italy, commonly prepared for Easter. The dish consists of a shortcrust pastry shell filled with a custard-like mixture of ricotta, cooked wheat kernels (grano cotto), sugar, eggs, and flavoured with orange blossom water and candied citrus.

The filling is made by cooking wheat with milk until tender, then cooling it and combining it with ricotta, sugar, and eggs. Additional ingredients commonly include lemon or orange zest, vanilla, and sometimes cinnamon. The mixture is perfumed with orange blossom water, which gives pastiera its distinctive aroma. The crust is typically a pasta frolla that covers the filling, though some versions use a lattice top or a bottom crust only.

Origin and tradition: Pastiera is closely associated with Naples and the Easter season. Its exact origins are uncertain, but it is frequently linked to religious and culinary traditions of Campania, including convent kitchens and the Feast of the Annunciation on March 25. Many families prepare it in advance so the flavors can meld before serving.

Preparation and serving: The filling is poured into a prepared pastry crust and baked until set and lightly browned. After cooling, pastiera is often allowed to rest for several hours or days to develop its characteristic flavor and texture. It is typically served in slices, sometimes dusted with light sugar.

Variations: While the classic version centers on ricotta, wheat, and orange blossom, regional variations exist that may substitute semolina for the grain, alter citrus components, or modify the pastry approach. Pastiera remains a hallmark of Easter desserts in Naples and throughout Campania.