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).
3 editor picks for Pastiera Napoletana in Naples, ranked by editorial score. All Naples signature dishes · Pastiera Napoletana across every city.
Scaturchio ★ 4.5
centro-storico · Piazza San Domenico Maggiore 19, 80134 Napoli
Scaturchio in Naples' Piazza San Domenico Maggiore has run the pastry-and-coffee counter since 1905, with the ministeriale (chocolate-rum disc) the house signature alongside the sfogliatella.
Gran Caffe Gambrinus ★ 4.5
toledo · Via Chiaia 1/2, 80132 Napoli
Gran Caffe Gambrinus on Piazza Trieste e Trento in Naples (1860) is the city's defining morning ritual, with the counter espresso and hot sfogliatella the Neapolitan brunch before brunch was a concept.
Pasticceria Moccia ★ 4.5
vomero · Via San Pasquale a Chiaia 21, 80121 Napoli
Moccia in Naples' Chiaia (with the Vomero branch) has run the pastry-and-coffee counter since 1936, with the sfogliatella riccia and the babà au rhum the local order.