Neapolitan Easter Pie

Pastiera Napoletana

Preparation info
  • Makes two 9 inch pies; each serves about


    • Difficulty


Appears in

By Richard Sax

Published 1994

  • About

Also called pizza grana and “grain pie” by Italian-Americans, pastiera starts with cooked wheat berries embedded in a ricotta custard, perfumed with candied fruit and orange flower water. That custard is then enclosed in a crust of pasta frolla, a sweet Italian pastry dough made with eggs.

This recipe, adapted from one Nick Malgieri brought back from Naples, appears in slightly dif