TRADITIONAL EASTER PIE (NEAPOLITAN PASTIERA)

A Rich and Creamy Ricotta Pie for Easter Celebrations

Pastiera Napoletana is one of the most beloved Easter desserts in Italy, especially in Naples, where it originated. This fragrant, creamy ricotta pie is a symbol of spring and rebirth, typically prepared a few days before Easter Sunday to allow the flavors to fully develop. With its unique combination of ingredients, Pastiera is unlike any other pie—a delicate balance of tradition, texture, and aroma.  

This pie is traditionally made in large batches and shared with family and neighbors during Holy Week, and every Neapolitan family has its own cherished version. The pie is often served for Easter breakfast or as a sweet end to the lunch feast, alongside espresso and laughter. Its floral scent, tender pastry, and smooth filling make it a true celebration of home baking and heritage.  

Though deeply rooted in Neapolitan culture, Pastiera has found its way across Italy and beyond, appreciated for its comforting yet refined flavor. It pairs wonderfully with a glass of sweet white wine like Moscato or a light sparkling wine to enhance its citrusy notes.  

While Pastiera is undeniably rich, it also provides a good balance of nutrients from its wholesome ingredients. Ricotta cheese is packed with protein and calcium, whole wheat grain adds fiber and energy, and candied fruits offer natural sugars and a dose of tradition.  

The pie contains no heavy cream, relying instead on eggs and ricotta for its creamy texture. The use of citrus zest and natural essences like orange blossom water gives it flavor without excessive sugar, making it a more balanced indulgence compared to many other cakes.

A little history

The origins of Pastiera Napoletana trace back to ancient pagan spring celebrations that honored the return of life and fertility. With the arrival of Christianity, it was incorporated into Easter traditions as a symbol of resurrection and renewal. Legend has it that mermaids once offered it to the city of Naples, combining the sea’s bounty with the land’s harvest.  

Its current form began to appear in the 17th century, likely in a Neapolitan convent, where nuns would bake the pie during Holy Week and fill the monastery with its sweet, citrusy perfume. The key ingredients each carry symbolic meaning: wheat for rebirth, eggs for life, ricotta for purity, and orange blossom for spring.  

Today, Pastiera remains an iconic part of Easter in southern Italy, lovingly prepared with patience and care, often following handwritten recipes passed down through generations.

---

INGREDIENTS👇🏻

For the short pastry:

• 2 egg yolks

• 120g | 4.2oz icing sugar

• 180g | 6.3oz butter

• 1/2 orange zest

• 300g | 10.6oz plain flour  

For the filling:

• 280g | 9.9oz cooked wheat

• 175g | 6.2oz ewe milk ricotta cheese

• 150g | 5.3oz whole milk

• 15g | 0.5oz butter + for the tray

• 350g | 12.3oz sugar

• 5 egg whites

• 5 egg yolks

• 1/2 orange zest

• 1ml | 0.03fl oz orange blossom extract

• 5ml | 0.08fl oz wild flowers extract

• 2 tbsp candied orange zest

• Icing sugar for decoration

The recipe step by step

For the short pastry:

1. Add the egg yolks to the icing sugar and whisk thoroughly

   
   

2. Work the plain flour, the orange zest and cubes of cold butter in a mixer until you get a crumbly consistency, almost sandy

   
   

3. Add the egg and sugar to the mixer and mix until the pastry dough easily falls off the bowl

   
   

4. Then move the dough to the working bench and roll it out in between parchment sheets until it is 0.1” thick

   
   

5. Let it cool down in the fridge for at least 30 minutes  

For the filling:

1. Add milk, butter and cooked wheat in a pot and cook for 7-8 minutes on medium/high heat until it thickens up

   
   

2. Remove from the heat and pour on a wide tray to cool down thoroughly and quickly

   
   

3. In a bowl, add the two types of ricotta cheese to the sugar and whisk vigorously to obtain a smooth creamy texture

   
   

4. Add the correct amounts of yolks and egg whites to the creamy mixture and whisk thoroughly

   
   

5. Add to the bowl the creamy cooked wheat at room temperature, the zest of half an orange and the extracts of orange blossom and wild flowers, then fold to incorporate all ingredients

   
   

To assemble the cake:

1. Remove the short pastry from the fridge and carefully peel off both parchment sheets

   
   

2. Butter the tray and line it with the short pastry, making sure to remove all air pockets, and trimming the pastry slightly below the tray edge

   
   

3. Pour in the creamy filling, then sprinkle the candied orange zest all over and submerge it with the help of a spoon or a spatula

   
   

4. From the leftover short pastry cut out about 6 or 7 strips, slightly less than 1 inch wide, to create the typical diamond shaped lattice on top of the tray

   
   

5. Bake for 90 minutes at 180 °C | 356 °F, on static mode

   
   

6. Let it cool down to room temperature before decorating with icing sugar…then enjoy! 😋