Pastiera Napoletana Pastiera Napoletana

Pastiera Napoletana

Originating in Naples, Pastiera Napoletana is a delicious tart or cake like dessert that is served around Easter. Made with cooked wheat, ricotta cheese, orange blossom water and lemon zest, this dessert is full of refreshing flavor. Traditionally, this cake is cooked no later than Good Friday to ensure the ingredients have enough time to infuse before Easter Sunday. 



  • 3 cups all purpose flour
  • 1 cup powdered sugar icing sugar
  • 3/4 cup cubed cold butter
  • 3 large eggs, lightly beaten
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon orange zest
  • Pinch of Salt


  • 2 1/2 cups Grano Cotto (Cooked Wheat Grain)
  • 1 cup whole milk
  • A vanilla bean split open
  • 1 tablespoon lemon zest
  • 1 3/4 cups of full fat ricotta cheese
  • 2 whole eggs plus 2 eggs separated
  • 1 cup powdered sugar icing sugar
  • 1 1/2 tablespoons orange blossom water
  • 1 tablespoon each of orange and lemon zest


STEP 1: Place the flour, sugar and salt in the bowl of a stand mixer and stir to combine.

STEP 2: Add the cubed butter and mix till coarse crumbs form.

STEP 3: Mix in the lightly beaten eggs, vanilla extract and orange zest until it forms a smooth ball. (takes less than a minute).

STEP 4: Wrap the dough in cling wrap and allow to chill in the fridge for 1 hour.

STEP 5: Meanwhile spoon the jar of the cooked wheat in a medium sized stock pot. Add in the milk, vanilla bean and lemon zest. Bring to a boil, then reduce to a simmer. Cook, stirring frequently for 20-30 minutes or until the mixture has thickened.

STEP 6: Once. the mixture has thickened, remove the vanilla bean. Be sure to scrape out the any remaining seeds and stir them back into the mixture. Let cool.

STEP 7: While the mixture cools, grease a 10 inch tart tin or pie dish with a removable and set aside.

STEP 8: Roll out the dough to about 1/8 inch thick and line the tart tin with the rolled dough.Trim off any excess dough with a knife. Be sure to reserve about 1/4 of the dough for the lattice top. 

STEP 9: In a medium sized bowl mix together the ricotta, the 2 whole eggs plus 2 egg yolks until light and fluffy. Mix in the powdered sugar (icing sugar), orange blossom water, orange and lemon zests until combined. Stir in the cooled wheat mixture.

STEP 10: In a separate medium sized bowl beat the two remaining egg whites just until stiff peaks form and then softly fold them into the ricotta mixture. Pour the ricotta mixture into the prepared tin.

STEP 11: Roll out the remaining pastry dough and cut out 9 (1in wide) strips of dough slightly longer than the tart tin. Place the strips of dough over the filling in a criss-cross pattern and trim off any excess.

STEP 12: Brush the strips of dough with milk and bake at 350°F for about 60 minutes or until lightly browned.

STEP 13: Allow the cake to cool completely before refrigerating. Dust with powdered sugar just before serving. Enjoy!


Recipe inspired and image by Marisa's Italian Kitchen


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