Pastiera Napoletana appears as a signature dish in 1 Italy cities. See each city's local variant and where to eat it.
Pastiera Napoletana · Naples
Pastiera napoletana is a short-crust tart filled with cooked grain (grano cotto), ricotta, eggs, candied citrus, cinnamon and orange-flower water, with a lattice top, traditionally made on Holy Thursday and eaten at Easter.
Pastiera's origins are traced to pagan spring fertility rites on the Gulf of Naples, though the recipe as we know it emerged in the convents of the Annunziata and San Gregorio Armeno in 17th-century Naples. The tart is so anchored to Easter that Neapolitans say it is the dish that makes the queen cry (from happiness, not sorrow).
Where to eat in Naples:
- Scaturchio
- Gran Caffe Gambrinus
- Pasticceria Moccia