Pastiera Napoletana (Neapolitan Easter Pie)

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Pastiera Napoletana is a buttery tart with a creamy filling that’s not overly sweet. This Italian grain pie mixes the flavors of smooth ricotta and pastry cream, candied citrus, cinnamon, and vanilla. The filling is cheesecake-like, but not quite.

For the pasta frolla (pastry dough): – 300 grams pastry flour (10.54 ounces) – 200 grams unsalted butter (7.025 ounces) – 100 grams granulated sugar (3.512 ounces) – 1 egg – 1 egg yolk For the wheat berries: – 1/2 cup hulled white wheat berries – 6 cups cold water – 1/4 teaspoon salt For the pastry cream: – 1 large egg – 1 large egg yolk – 1/4 cup granulated sugar – 2 tablespoons all-purpose flour – 1/2 cup milk To assemble the filling: – 1 cup whole milk ricotta (about 8 ounces) – 1/4 cup granulated sugar – 2 large eggs – 1 teaspoon orange flower water – 1/3 cup candied orange peel , cut into 1/4-inch diced – 1 tablespoon lemon zest ( I used organic) – 1 teaspoon pure vanilla extract – 1 teaspoon cinnamon – 1 cup wheat berries


White Scribbled Underline

Cook time: 40 min

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Easter Pie

prep Time

1.5 hours


Pastiera Napoletana is a traditional Easter dessert made in Naples and throughout the region of Campania. Some families may bake even up to six of these Easter grain pies to share with family and friends who come over to visit on Easter weekend.

Where can I buy wheat berries? I recommend using white wheat berries, which can be found in any health food store (unhulled darker berries take a very long time to cook up). I found mine at Whole Foods Market (I purchased the red winter whole grain wheat berries from the brand Nature’s Earthly Choice)..


what could be used in place of wheat berries? You could also substitute the wheat berries with cooked barley or short-grain rice. Pearl barley would be the closest substitute to the wheat berries as it ends up looking very similar to the wheat berries when cooked up.


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