Pastiera Napoletana Recipe

Pastiera Napoletana is more than a dessert—it’s the soul of Naples in pie form. Traditionally baked for Easter but loved all spring, this iconic pie brings together a lush ricotta and cooked wheat filling, notes of orange blossom and citrus, and a golden, crumbly pastry.

Each slice celebrates family gatherings, Italian tradition, and the bright flavors of southern Italy. Whether you’re new to Italian baking or looking to perfect your pastiera, this recipe delivers all the secrets for an authentic and unforgettable result.

Ingredients Checklist

Prepare these ingredients in advance to capture the spirit and texture of true Neapolitan pastiera.

For the Pasta Frolla (Shortcrust Pastry):

• 2½ cups (320g) all-purpose flour

• ⅔ cup (130g) granulated sugar

• 1 cup (225g) cold unsalted butter, diced

• 2 large egg yolks

• 1 whole egg

• Zest of 1 unwaxed lemon

• Pinch of fine salt

For the Grano Cotto (Wheat Cream):

• 1 cup (180g) pre-cooked wheat berries (or “grano cotto”; available in Italian groceries)
  (Or use pearl barley as a substitute, simmered until just tender but not mushy)

• 1 cup (240ml) whole milk

• 2 tbsp (30g) unsalted butter

• Zest of 1 unwaxed orange

• 2 tbsp (25g) granulated sugar

For the Ricotta Filling:

• 1 lb (450g) high-quality whole milk ricotta, well-drained

• 1¼ cups (250g) granulated sugar

• 4 large eggs, at room temperature

• 2 large egg yolks

• Zest of 1 lemon & 1 orange

• 1 tsp pure vanilla extract or seeds from ½ vanilla bean

• 2 tbsp (30ml) orange blossom water

• ½ cup (75g) mixed candied orange and citron peel, finely diced (or sub with candied ginger for a twist)

• ½ tsp ground cinnamon

• Pinch of salt

Optional Flavorings:

• 2 tbsp (20g) mini chocolate chips

• 1–2 tbsp orange liqueur (e.g. Grand Marnier, Cointreau)

Finishing:

• Powdered sugar, for dusting

Step-by-Step Instructions

Take your time: a classic pastiera rewards patience, and it’s best baked a day before serving.

1. Prep the Shortcrust Pastry:

• In a large bowl or food processor, combine flour, sugar, lemon zest, and salt.

• Add cold diced butter and rub or pulse until sandy crumbs form.

• Add yolks and whole egg. Mix just until a dough forms (add a spoonful of cold water if needed).

• Shape into a disc, wrap, and chill at least 1 hour (or overnight).

2. Make the Wheat Cream:

• In a saucepan, combine cooked wheat, milk, butter, orange zest, and 2 tbsp sugar.

• Simmer gently over low heat, stirring often, until creamy and porridge-like (about 15–20 minutes). Don’t dry out completely—it should be soft and spoonable. Let cool.

3. Blend the Ricotta Mixture:

• If ricotta is watery, drain in a sieve or cheesecloth for an hour.

• In a large bowl, mix ricotta and sugar until smooth.

• Beat in eggs and yolks, one at a time, then vanilla, orange blossom water, citrus zest, cinnamon, and salt.

• Stir in cooled wheat cream and candied peel (plus chocolate chips or liqueur if using). Mix gently until fully blended.

4. Assemble the Pie:

• Roll out ⅔ of the pastry between sheets of parchment to about ⅛ inch thick. Line a buttered 10-inch (25cm) fluted tart or springform pan, pressing into corners. Trim excess, leaving a 1-inch overhang.

• Fill shell with ricotta-wheat mixture; smooth the top.

• Roll out remaining pastry and cut into 1-inch wide strips. Lay over filling in a classic lattice pattern (diagonal crosshatch is traditional in Naples), gently pressing to seal edges.

5. Bake:

• Preheat oven to 340°F (170°C), no fan.

• Bake on a lower rack for 60–75 minutes, until the top is golden, slightly puffed, and set. If browning too fast, tent with foil in the last 15 minutes.

• Turn off oven, crack the door, and let the pie cool gradually to avoid cracking.

6. Cool and Rest:

• Let cool fully in the pan, then refrigerate overnight (flavors deepen and texture sets).

• Bring to room temperature before serving. Dust generously with powdered sugar.

Tips for Perfect Results

• Ricotta: Drain well to avoid a watery filling. Use the freshest, creamiest ricotta you can find.

• Orange Blossom Water: Start with less if unsure; too much can overpower. Taste and adjust before adding filling to the crust.

• Wheat Berries: Italian “grano cotto” is the classic choice. For texture, avoid overcooking; you want chewy, not mushy, wheat.

• Pastry: Handle gently and chill thoroughly for flakiness. If it cracks, just patch and press—it won’t show after baking.

• Make Ahead: The pastiera is always better after at least 24 hours, allowing flavors to meld and crumb to become tender and fragrant.

Serving Suggestions

• Serve at room temperature in generous wedges, dusted with more powdered sugar.

• Accompany with a glass of chilled Moscato d’Asti or a tiny cup of strong espresso.

• Garnish each slice with a twist of candied orange, a spoonful of whipped cream, or a sprinkle of pistachios for a festive touch.

• Pastiera is wonderful for breakfast, dessert, or with afternoon coffee—true to Neapolitan tradition.

Final Thoughts

Pastiera Napoletana is the heart of Naples—a pie that tells a story with every bite. Rich with tradition, bright citrus, and the unmistakable aroma of orange blossom, it’s a celebration dessert that grows more delicious with patience and care.

Mastering pastiera brings the warmth of Italian hospitality to your table. Share it with loved ones, and savor a timeless classic that transcends borders and seasons.