Pastiera Napoletana: Traditional Recipe and Secrets of Campanian Easter

The pastiera napoletana is the dessert that, more than any other, represents Easter in Naples and throughout Campania. With its unmistakable fragrance of orange blossom water, its rich cream of ricotta and cooked wheat, and the fragrant shortcrust pastry that envelops it, the pastiera is a masterpiece of Italian pastry-making passed down through generations. Every Neapolitan family guards their own recipe, handed down from mother to daughter, and the aroma of pastiera coming from the oven is the true herald of Easter.

For hospitality professionals in Switzerland, offering an authentic pastiera napoletana means giving your customers a journey into the most genuine tradition of Campanian pastry-making. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides you with all the quality ingredients needed to create a perfect pastiera.

Origins and History of Pastiera Napoletana

The origins of the pastiera are lost in the mists of time, blending history with legend. According to the most ancient tradition, the pastiera has its roots in pagan spring rites, when the priestesses of Ceres carried eggs and germinated wheat in procession as symbols of rebirth and fertility. These ritual ingredients are found in the pastiera as we know it today.

The most famous legend tells that the siren Parthenope, enchanted by the beauty of the Gulf of Naples, received offerings every spring from the fishermen: flour, ricotta, eggs, cooked wheat, orange blossom water, spices and sugar. The siren, delighted by the gifts, mixed them with her divine hands, creating the first pastiera. Documented history attributes the codification of the recipe to the nuns of San Gregorio Armeno in the 18th century, who perfected it in the Neapolitan convents.

In summary, the pastiera napoletana is a dessert that spans millennia, from pagan origins through the Christian Easter tradition, arriving on tables worldwide as an ambassador of Neapolitan gastronomic culture.

Original Ingredients for Pastiera Napoletana

The pastiera napoletana demands the highest quality ingredients. Here is the complete list for a pastiera of 28-30 cm diameter.

Shortcrust Pastry

• 500 g type 00 flour
• 200 g caster sugar
• 200 g cold butter, cubed
• 3 egg yolks
• 1 whole egg
• Grated zest of 1 lemon
• A pinch of salt

Filling

• 300 g pre-cooked wheat (or 200 g dried wheat)
• 500 g fresh sheep's milk ricotta
• 400 g caster sugar
• 5 eggs (yolks separated from whites)
• 100 g candied citron, diced
• 50 g candied orange, diced
• 2 tablespoons orange blossom water
• 1 vial of vanilla essence
• Grated zest of 1 orange
• Grated zest of 1 lemon
• A pinch of cinnamon
• 200 ml whole milk
• 30 g butter

The key point is the quality of the ricotta: it must be fresh, well-drained and preferably made from sheep's milk to achieve the authentic flavour that distinguishes the pastiera napoletana. LAPA offers high-quality Italian ricotta and all traditional ingredients for professional pastry-making, with fast delivery throughout Switzerland.

Step-by-Step Preparation

Preparing the pastiera requires several stages and should be started the day before. Here is the detailed procedure for a professional result.

Stage 1: Preparing the Wheat (the day before)

• If using dried wheat, soak it for 2-3 days, changing the water daily.
• Cook the wheat in plenty of water for about 2 hours until tender but not mushy.
• Drain and cook the wheat with the milk and butter over very low heat for 20-30 minutes, stirring often, until a soft cream forms.
• Add the grated lemon zest and leave to cool completely in the refrigerator overnight.

Stage 2: The Shortcrust Pastry

• Arrange the flour in a well on the work surface.
• Add the cold cubed butter, sugar, egg yolks, whole egg, lemon zest and salt to the centre.
• Work quickly with your hands to form a smooth dough, without overworking it.
• Wrap in cling film and rest in the refrigerator for at least 30 minutes.

Stage 3: The Filling

• Pass the ricotta through a sieve to make it perfectly smooth and creamy.
• In a large bowl, mix the ricotta with the sugar until smooth.
• Add the egg yolks one at a time, mixing well after each addition.
• Fold in the cooled cooked wheat, candied fruits, orange blossom water, vanilla, grated zests and cinnamon.
• Whisk the egg whites to stiff peaks and fold them gently into the mixture with upward movements.

Stage 4: Assembly and Baking

• Roll out two-thirds of the shortcrust pastry to about 4-5 mm thickness and line a buttered and floured baking tin.
• Pour in the filling, levelling the surface.
• With the remaining pastry, form strips and arrange them in a lattice pattern on top of the pastiera.
• Bake in a preheated static oven at 180°C for about 60-70 minutes, until evenly golden.
• Turn off the oven and leave the pastiera inside with the door ajar for 15 minutes.
• Allow to cool completely at room temperature before serving, ideally the next day.

Professional Tips

Neapolitan master pastry chefs pass down secrets that transform a good pastiera into a masterpiece. The answer to what makes a pastiera special lies in the details of preparation.

• The ricotta must always be passed through a sieve, never used straight from the container, to avoid lumps in the filling.
• The wheat cooked in milk must be completely cool before adding to the filling, otherwise the eggs would cook prematurely.
• Orange blossom water is the signature ingredient of the pastiera: never replace it with other flavourings.
• The pastiera should be made at least 24 hours before serving: the resting time allows the flavours to meld perfectly.
• Never cut the pastiera on the same day it is baked, the flavours are not yet balanced.

Common Mistakes to Avoid

• Using overly watery ricotta: it must always be well-drained, preferably the evening before by placing it in a colander with a weight on top.
• Not sieving the ricotta: the filling will be grainy instead of creamy.
• Baking at too high a temperature: the pastiera must bake slowly to prevent the surface from cracking.
• Serving the pastiera hot: it should be enjoyed at room temperature or slightly chilled from the refrigerator.

Quality Ingredients for Professional Pastry-Making

The pastiera napoletana is a dessert where ingredient quality makes an enormous difference. Every component contributes to the final result, from the ricotta to the cooked wheat, from the candied fruits to the orange blossom water. For hospitality and pastry professionals in Switzerland, LAPA is the ideal partner for accessing the finest Italian raw materials.

With a catalogue of over 3,000 authentic Italian products, LAPA supplies everything needed for professional pastry-making: high-quality fresh ricotta, traditional cooked wheat, artisanal candied fruits, pure orange blossom water, and all the ingredients that make the pastiera a masterpiece. Delivery is within 24-48 hours throughout Switzerland, guaranteeing freshness and quality.

LAPA works exclusively with selected Italian producers, guaranteeing authenticity and traceability on every product. Whether you are a restaurant, pastry shop, hotel or catering service, LAPA is your supplier of quality Italian ingredients in Switzerland.

Frequently Asked Questions about Pastiera Napoletana

How far in advance should the pastiera be prepared?

The answer is that the pastiera should ideally be prepared 2-3 days before serving. The resting period is essential to allow the flavours to meld. Many Neapolitans prepare it on Holy Thursday to eat at Easter. It keeps in the refrigerator for 5-7 days.

Can you freeze pastiera napoletana?

The answer is yes, pastiera freezes very well. Wrap it in cling film then aluminium foil, and freeze for up to 2 months. Thaw slowly in the refrigerator for 24 hours before serving at room temperature.

Can I use pre-cooked wheat from a jar?

The answer is yes, pre-cooked wheat from a jar is an excellent time-saving alternative without compromising quality. It should still be cooked with milk and butter to blend the flavours.

Why does my pastiera crack on the surface?

The most common causes are: oven temperature too high, overbaking, or opening the oven door during baking. The pastiera should bake at 180°C and the surface should brown gradually without cracking.

What is the difference between pastiera napoletana and rice pastiera?

The answer is that the traditional pastiera napoletana uses cooked wheat as its base, while the rice pastiera, typical of other areas of Campania, replaces the wheat with rice. Both use ricotta and orange blossom water, but the flavour is different.

Can you make pastiera without candied fruits?

The answer is that candied fruits are an important traditional ingredient, but they can be omitted for those who do not enjoy them. Alternatively, they can be replaced with chocolate chips or finely cut fresh orange zest, although the recipe will no longer be the classic version.

Discover all the ingredients for professional pastry-making in the LAPA catalogue. Delivery in 24-48 hours throughout Switzerland. Visit our website to order: lapa.ch