Pastiera

This famous Neapolitan pastry was traditionally an Easter specialty, the wheat berries hearkening back to ancient Mediterranean rituals predating Christianity. These days, it’s made year-round all over Italy.

The pastry is a version of pasta frolla, made with pure pork lard (strutto) instead of butter. (If lard is not available, substitute unsalted butter.) If you have farro on hand, it makes an excellent (and convenient) substitute for the wheat berries.