Name: Pastiera (Neapolitan Ricotta Tart)
Yield: Makes one 23-centimeter (9-inch) cake (serves 8 to 10)
Cuisine: Italian
Ingredients: 30 milliliters (2 tablespoons) orange blossom water (acqua di fiori d’arancio); Finely grated zest of 1 lemon, plus the juice of ½ lemon; Pinch of coarse salt; 3 large eggs, separated; 450 grams (3¾ cups) all-purpose flour, plus extra for dusting the work surface; 225 grams (1 cup plus 2 tablespoons) granulated sugar; 280 grams (1 cup plus 2 tablespoons) ricotta, drained overnight in the refrigerator; 225 grams (1 cup) lard or unsalted butter, plus extra for the cake pan; 350 milliliters (1½ cups) whole milk; 225 grams (1¼ cups) wheat berries, soaked overnight in the refrigerator in water to cover, or farro, unsoaked; Finely grated zest of ½ orange, plus the juice of ½ orange; 4 large egg yolks; 40 grams (3 tablespoons) granulated sugar; 15 grams (1 tablespoon) unsalted butter, as needed; 1 cinnamon stick; 1 large egg, beaten, for egg wash; Pinch of ground cinnamon

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.