Pastiera Napoletana – The Easter Italian Cheese Pie

Pastiera Napoletana is a traditional Neapolitan Easter pie, with rich filling of cooked wheat, ricotta, candied fruit, and aromatic flavors like orange blossom water and citrus zest. It’s mostly prepared on Good Friday to allow the flavors to meld, and is served at room temperature on Easter Day, often dusted with powdered sugar. 

The pie’s distinctive flavor comes from orange blossom water and citrus zest, offering a fragrant, slightly floral taste that embodies the spirit of spring in Naples.

What you did NOT know is that traditionally, the lattice top of the pastiera is made with seven strips, symbolizing the seven days of creation, the seven sacraments, or the seven hills of Rome, offering the omnipresent Christian substrat that you can find in all traditional celebratory dishes in Italy.

The Authentic Pastiera Napoletana Recipe Card

Pastiera Napoletana

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This is a delicious pie filled with ricotta, cooked wheatberries, candied fruit, and flavored with orange blossom water - a staple dish for Eastern all accross Italy!

Ingredients

For the Pastry Pasta Frolla:

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• 300g (2 cups) all-purpose flour
• 150g (3/4 cup) granulated sugar
• 150g (2/3 cup) unsalted butter, cold, cut into small pieces
• 2 large eggs
• Zest of 1 lemon
• A pinch of salt

For the Filling:

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• 300g (1 1/3 cups) grano cotto (cooked wheat) or soaked and cooked wheat berries (if grano cotto is unavailable)
• 500g (2 1/4 cups) ricotta cheese, preferably sheep's milk, drained overnight
• 300g (1 1/2 cups) granulated sugar
• 5 large eggs
• 100ml (1/3 cup + 1 tablespoon) milk
• 1 tsp vanilla extract
• Zest of 1 lemon
• Zest of 1 orange
• 1-2 tablespoons orange blossom water
• 100g (1/2 cup) candied citron, finely chopped
• 100g (1/2 cup) candied orange peel, finely chopped

Instructions

1. In a bowl, combine flour, sugar, and salt.
2. Add the cold butter pieces and work them into the flour mixture until it resembles coarse crumbs.
3. Beat the eggs with the lemon zest, then add to the flour mixture. Mix until the dough just comes together.
4. Quickly knead the dough on a floured surface until smooth. Wrap in plastic and refrigerate for at least 1 hour.
5. If using grano cotto, mix it with milk in a saucepan, add some lemon zest, and cook over low heat until it forms a creamy consistency. Cool completely. If using wheat berries, soak overnight, then cook until tender and cool.
6. In a large bowl, beat the ricotta with sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, orange and lemon zest, and orange blossom water.
7. Fold in the cooled wheat mixture and candied fruits, mixing gently.
8. Preheat Oven to 175°C (350°F).
9. Roll out two-thirds of the dough for the base and sides of a 24-26cm (9-10 inch) springform pan. Keep the rest for the lattice for the top.
10. Pour the filling into the pastry-lined pan.
11. Lattice Top: Roll out the remaining dough and cut into strips to create a lattice pattern over the filling.
12. Bake for about 1 hour or until the pastry is golden and the filling is set.
13. Let the pastiera cool in the oven with the door slightly ajar to prevent cracking.
14. Pastiera is best if left to rest for at least a day before serving, allowing the flavors to meld. Keep it at room temperature, not in the fridge, as this can affect the texture.
    

Notes

• Grano Cotto: If you can't find this, you might need to substitute or order online. Italian specialty stores might carry it.
• Ricotta: Ensure your ricotta is well-drained to avoid a watery filling.
• Candied Fruit: You can find these in specialty stores or make your own.
  

What is Pasta Frolla?

Pasta Frolla is basically the Italian term for “shortcrust pastry” or “sweet pastry dough”. We use it very often in Italy to make tarts, pies, and cookies. It’s a versatile dough with a sandy, crumbly texture, which comes from the high ratio of fat (usually cold butter) to flour. Here’s a brief overview:

• Ingredients: Typically includes flour, sugar, butter, eggs, and sometimes lemon zest or vanilla for flavor. And off course, never miss the pinch of salt.
• Texture: The term “frolla” derives from “frollare,” meaning to crumble. It’s called like thant because it crumbles (like the biscuits) once baked. It’s not flaky like pie dough but rather has a delicate, sandy consistency.
• Usage: In Italy, we use pasta frolla for both savory and sweet dishes. For sweets, it’s the base for classics like crostata (jam or fruit tart), pastiera Napoletana, and tartlets. Or we often use it quiches or vegetables tarts.
• Preparation: The cold butter is cut into cubs and mixed with the flour until the mixture resembles breadcrumbs, then eggs are added to bind it. You need to be fast with the dough, not over-kneading it as you don’t want to melt the butter, and chill it in the fridge before use to maintain the right texture.

What is Grano Cotto?

Grano cotto, or “cooked grain” in Italian, typically refers to wheat berries that have been cooked until they are tender.

Grano Cotto

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Here's a simple way to prepare grano cotto:

Ingredients

• 1 cup wheat berries (grano)
• 3 cups water, milk or broth (for the savory dishes)
• Salt, to taste

Instructions

1. Rinse the wheat berries under cold water to remove any dust or debris.
2. Place the wheat berries in a pot with the water or broth. Add a pinch of salt if you're using water. Bring to a boil over medium-high heat, then reduce to a simmer. Cover the pot.
3. Let it simmer for about 1 hour or until the grains are tender but still chewy. Check the water level occasionally, adding more if necessary to prevent burning.
4. Once cooked, drain any excess liquid if there is any.
5. Serve warm as a side dish, similar to rice or barley. You might season it with olive oil, herbs, or cheese for flavor.
   OR use it in desserts or salads, soups, or as a base for grain bowls.
   

Notes

• Flavoring: You can cook grano with herbs, garlic, or onions right in the pot for additional flavor. If you will use it for desserts you can add the flavors right after you take it off the stove: vanilla, honey, cinnamon, nutmeg etc...
• Storage: Cooked wheat berries can be stored in the refrigerator for several days, and they are great for meal prep.
  

What’s the trick to make a perfect Pastiera?

The most important things to pay attention when making a Pastiera Napoletana, are:

• Resting Time: This is the real secret. After baking, let the Pastiera sit for at least 24 hours, or even better, 48 hours before serving. This resting period allows the flavors to meld, the texture to firm up, and the crust to soften slightly, which is crucial for the authentic taste and texture of Pastiera. This step cannot be rushed; it’s what transforms good Pastiera into exceptional Pastiera.
• Balance of Flavors: Another important thing is the harmony of sweet and slightly tart flavors. Using fresh, high-quality citrus zest (both lemon and orange) and ensuring the ricotta is well-drained to avoid excess moisture will help achieve this balance.
• Bake at the right temperature and possibly use a water bath or cover with foil if the crust browns too fast. This ensures even cooking and prevents the filling from curdling or the crust from burning.
• Also the use of quality ingredients, especially ricotta, can make or break the Pastiera. Fresh, full-fat ricotta gives the best texture and flavor.
• The Touch of orange blossom water can elevate the fragrance and taste, giving that distinctive Pastiera aroma. I love the desserts with these fragrences, it’s specific to mediterranean recipes and it’s just… intoxicating. Well, to me at least! Maybe it just smells like childhood and old loving hands keeping busing. Dear, darling skillful hands I miss…

Can I make Pastiera Napoletana in advance in preparation for Easter Sunday?

Yes, you can make Pastiera Napoletana in advance for Easter Sunday. Here are some tips to ensure it remains fresh and delicious

Make Pastierea during the Holy Week (Settimana Santa):

• Pastiera Napoletana can be made 2-3 days in advance. The flavors actually meld and improve over time, making it even better when not eaten immediately after baking.
• After!! it cools completely to room temperature, store it in the refrigerator. Cover it loosely with aluminum foil or plastic wrap to avoid condensation while allowing it to breathe slightly, which helps maintain the crust’s texture.
• On Easter Sunday, let the Pastiera come to room temperature before serving. This usually takes about 2 hours if it’s been refrigerated. Some even argue that Pastiera tastes best at room temperature or slightly warm.

If you need to make Pastierea long time before Easter:

• If you need to prepare it even further in advance, you can freeze it. Wrap it well in plastic wrap and then in aluminum foil. It can be frozen for up to a month.
• Thaw it in the refrigerator overnight and then allow it to come to room temperature before serving.
• If you prefer it warm, you can gently reheat slices in the oven at a low temperature (around 275°F or 135°C) for about 10 minutes. Avoid microwaving as it can make the crust soggy!

Keep in mind that you need patience when baking Pastiera Napoletana. The resting time after baking is crucial for the flavors to develop, making it an excellent choice for preparation ahead of time. Enjoy your Easter celebration! Cristo è risorto! (Christ is risen as we say here)

What are other Italian dishes with grano cotto? (cooked wheat berries)

This is such a versatile ingredient in Italian cuisine, particularly in desserts. Here are some dishes and desserts where you can incorporate grano cotto:

Sweet Diserts:

• Grain Pies or Tarts – Similar to Pastiera but can vary in recipe based on the region where it is made has different fillings and spices
• Grain and Ricotta Cake – A simpler version of Pastiera where the emphasis might be more on the grain and ricotta mix, often flavored with vanilla or lemon zest.
• Biscotti di Grano – Cookies made with grano cotto, with a different texture and a wholesome, nutty flavor.
• Crostata di Grano – A jam or fruit tart where the wheat berries can be part of the filling or mixed into the pastry for added texture.
• and off course the presented here Pastiera Napoletana – the typical Italian Easter dessert very aromatic and light at the same time

Savory Dishes:

• Salads – Grano cotto can be added to salads for a hearty grain component, mixed with vegetables, herbs, and a vinaigrette.
• Grain Bowls – Served as a base for a grain bowl with various toppings like roasted vegetables, cheese, nuts, and a protein source.
• Soups and Stews – Added to soups or stews for texture and nutrition. It’s particularly good in minestrone or similar hearty vegetable soups.
• Stuffing – Used in stuffings for poultry or vegetables, to bring a unique texture while it absorbs the main flavors of the dish.
• Side Dishes – Cook with herbs, garlic, and a little broth or oil for a simple, yet flavorful side dish.

Here you will find some other Easter recipes cooked often in Italy:

Here you will find some other Italian deserts recipes we cook in our house:

• 

  Panna Cotta

• 

  Struffoli

• 

  Panforte

• 

  Panettone

• 

  Pandoro

• 

  Pignolata

• 

  Torrone

• 

  Zeppole

• 

  Chiacchiere

• 

  Cantucci

You will find here, many more mediterranean recipes:

• 

  Cuddura cull’ova/ Scarcelle

• 

  Pardulas (Casadinas)

• 

  Apple Mostarda

• 

  Zucchine Ripiene al Forno

…Or if you want to travel here to experience it first hand:

• 

  Civita di Bagnoregio – Italy

• 

  Sifnos Island – Greece

• 

  Syvota – Greece

• 

  Salento Peninsula – Italy