Pastiera

Pastiera slice - ready to eat

EasterPastiere

Pastiera is a traditional Neapolitan Italian cake made during the Easter period. It is a type of ricotta cheese pie that is flavored with orange flower water and filled with cooked wheat berries, eggs, and sugar. The dish is particularly associated with the city of Naples and is a staple in many Neapolitan households during the Easter celebrations.

History[edit | edit source]

The origins of Pastiera can be traced back to ancient times, with some sources suggesting that it was originally a pagan offering to celebrate the arrival of spring. Over the centuries, it has evolved into a beloved Easter dessert in Naples. The modern version of Pastiera is believed to have been created in a Neapolitan convent, where nuns would prepare the cake to symbolize the resurrection of Christ.

Ingredients[edit | edit source]

The main ingredients of Pastiera include:

Preparation[edit | edit source]

The preparation of Pastiera involves several steps: 1. Preparing the dough: A sweet shortcrust pastry is made using flour, sugar, butter, and eggs. 2. Cooking the wheat: The wheat berries are cooked until tender and then mixed with milk, sugar, and lemon zest. 3. Making the filling: The ricotta is combined with sugar, eggs, orange flower water, and candied fruit. 4. Assembling the cake: The cooked wheat mixture is folded into the ricotta mixture, and the filling is poured into the pastry shell. Strips of dough are placed on top in a lattice pattern. 5. Baking: The cake is baked until golden brown and then allowed to cool before serving.

Cultural Significance[edit | edit source]

Pastiera is more than just a dessert; it is a symbol of Neapolitan culture and tradition. It is often prepared in large quantities and shared with family and friends. The cake is typically made a few days before Easter to allow the flavors to meld together.