Neapolitan Pastiera

The legend, which wants the mermaid Parthenope to create this delight, probably derives from the pagan festivals and the votive offerings of the spring period.

In particular, the legend is probably linked to the cult of Ceres whose priestesses carried the egg in procession, a symbol of rebirth that passed into the Christian tradition.

Ingredients for 1 pastiera

  • 350gr of fresh ricotta
  • 160 gr of granulated sugar
  • 250 gr of precooked wheat
  • Milk
  • 1 knob of lard
  • 1 pinch of fine salt
  • 2 eggs
  • 2 egg yolks
  • 100 gr of granulated sugar
  • 75 gr of candied orange cubes
  • 1 drop of “Neroly” essence
  • Vanillin


Mix the ricotta and sugar and place in the refrigerator to “ripen” for at least one night. Cook the wheat in milk, with lard and salt, until the mixture is creamy and let it cool.

Beat the eggs with the egg yolks. Add the ricotta with the sugar, the wheat, the candied fruit and finally the aromas. The cream obtained can still be left in the fridge to “ripen”. Line the molds with shortcrust pastry, fill it with the cream and bake for 30 minutes at 190 ° C and continue for about another 30 minutes at 160 ° C.

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