Pastiera Napoletana Recipe (Italian Grain 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.

Pastiera Napoletana Recipe (Italian Grain Pie) - Savoring Italy (1)

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💖Why we love this Italian Easter cake:
Italian Grain Pie Recipe
What are some Ingredients in the Pastiera Napoletana?
🛒 Ingredients for traditional Italian Easter cake?
Equipment you need to make this recipe:
Where Can I Buy Wheat Berries?
🍽️ How to make Pastiera Napoletana?
🫙 Leftover and Storing:
☑️ Lora's tips for making Easter grain pie recipe:
Here are a few serving suggestions for easter Italian desserts:
❓ FAQ'S
Some other Italian Easter recipes you'll love:
📖 Recipe
Pastiera Napoletana (Neapolitan Easter Pie)

I couldn’t imagine celebrating Easter without baking something typical and wonderful from Italy. Granted, I would rather be in Italy eating something typical and wonderful, but this Pastiera Napoletana is a good substitute.

💖Why we love this Italian Easter cake:

Authentic Flavors: This Pastiera Napoletana recipe stays true to tradition with the inclusion of orange blossom water, delivering an authentic taste of Naples and its iconic Easter dessert.
Rich Texture: Incorporating cooked wheat berries, or "grano cotto," adds a delightful chewiness and richness to the filling, creating a satisfying contrast with the tender pastry dough.
Zesty Freshness: The addition of lemon zest brightens the flavors of the pastiera, infusing each bite with a refreshing citrus aroma that complements the sweetness of the candied fruit.
Beautiful Presentation: Using a perfectly prepared pasta frolla as the base creates a sturdy yet delicate crust that showcases the vibrant colors of the filling, making for a visually stunning centerpiece on any Easter table.
Time-Honored Tradition: Following the Italian tradition of "buona Pasqua," or "Happy Easter," this recipe celebrates the joyous occasion with a beloved dessert that has been cherished for generations, bringing warmth and nostalgia to every Easter celebration.

Italian Grain Pie Recipe

Pasticceria Napoletana is pretty famous even in the States. But this is a very special Neapolitan dessert. Pastiera Napoletana is a traditional Easter dessert made in Naples and throughout the region of Campania.

If you're searching for Italian Easter desserts traditional, this is one of them! 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. Six!

This Italian Easter pie is so delicious that I could understand why they would bake that many. They even take these on their picnics they have on Pasquetta (Easter Monday). You may have heard Pastiera Napoletana called Pizza di Grano (grain pie), as that is how Italian Americans also call it.

What are some Ingredients in the Pastiera Napoletana?

I should mention up front that it takes a while to make a sweet Easter pie. It is a tart filled with wheat berries and ricotta, and it’s scented with orange flower water. I know that some bakers do add crema pasticcera (pastry cream) and this is the way I chose to make my pastiera.

I also added lemon and orange zest. The more zest the better as it enhances the citrus flavor! I highly recommend adding the pastry cream. It adds a whole different dimension to the ricotta. It makes it truly creamy and dreamy.

Pastiera Napoletana Recipe (Italian Grain Pie) - Savoring Italy (2)

Giorgio Locatelli says of Pastiera Napoletana:

“The combination of ingredients may seem strange but they are associated with ancient Roman celebrations of the rite of spring; flowers, eggs for new life, ricotta from the ewes, wheat and flour from the land…One of the many legends associated with the dish involves the siren Partenope…she lived in the Gulf of Naples and to celebrate the arrival of spring she would come and sing to the inhabitants.

One year, to say thank you for her songs, they offered her local gifts – ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She was so delighted she took them to her kingdom under the sea where the Gods mixed them together into a cake."

Every ingredient in the pastiera recipe is symbolic. I know you may be shaking your head wondering, “cooked grains in my pie?.” But trust me, this Easter grain pie is wonderful. If you are going to make this, don’t cut out this part of the recipe.

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🛒 Ingredients for traditional Italian Easter cake?

Full printable recipe can be found below. To make this Italian grain pie recipe, you’ll need:

Pastry or all-purpose flour: Used to make the dough for the tart crust.
Granulated sugar: Adds sweetness to both the dough and the filling.
Butter: Provides richness and flavor to the dough.
Eggs: Helps bind the ingredients in the filling together and adds structure.
Ricotta cheese: Main ingredient of the filling, adds a creamy texture and mild flavor.
Vanilla extract: Adds a hint of sweetness and flavor to the filling.
Candied citrus peel: Traditional ingredient in pastiera that adds a burst of flavor and texture.
Ground cinnamon: Adds warmth and spice to the filling.
Wheat berries (or cooked rice): A key component in traditional pastiera, adds texture to the filling.
Lemon zest: Provides a bright, citrusy flavor to the filling.
Confectioners' sugar: Used as a topping for the finished tart. Can also be used to sweeten the dough or filling if desired.
Sea salt: Just a dash is needed to enhance the flavors in both the dough and filling.
Orange flower water (optional): Traditional ingredient in pastiera, adds a subtle floral note to the filling.

Equipment you need to make this recipe:

Mixing bowl
Rolling pin
Tart pan

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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).

These wheat berries took about 20 minutes to cook up. When cooking the wheat berries, note that they should still have a chewy texture. If they are mushy, it is not the same.

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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🍽️ How to make Pastiera Napoletana?

Since there are a few components to this incredible Easter pie, it's best to plan some of them one to two days ahead. You could make the pastry the day before or even two days before.

I make the pasta frolla (pastry dough) in my food processor. You could make the whole thing by hand if you prefer. It's so easy to put together in the food processor. Once it's ready, you wrap it with plastic wrap and let it chill in the fridge.

The next thing to do is make the pastry cream and cook the wheat berries. You could even cook the wheat berries in a rice steamer to make it really easy. I cooked it on the stove as I wanted to check it and make sure it's not overly cooked and mushy.

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Once the pastry cream is ready, mix it together with the eggs, ricotta, and other filling ingredients. When the wheat berries are cooked, let them cool down and then fold them into the ricotta mixture.

Roll out your pastry dough and place in your fluted tart pan. Spoon the filling into the pan.

Spoon the filling into the pastry dough.

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🫙 Leftover and Storing:

Keep the pastiera at a cool room temperature on the day it is baked. Wrap and refrigerate leftovers and store in an airtight container for up to 3-4 days. Bring to room temperature before serving again.

📃 Substitutions & Variations:

Pastiera Napoletana can be easily adapted to fit your tastes.
For a less sweet version, reduce the amount of sugar in both the pastry cream and the filling.
If you would like a more pronounced citrus flavor, add an additional tablespoon each of lemon and orange zest to the filling.
You can also substitute the wheat berries for any other grain such as barley, quinoa or farro.
For those who have a gluten-free diet, you can replace the all-purpose flour with a gluten-free alternative.
Feel free to swap out the ricotta cheese with mascarpone or cream cheese.

☑️ Lora's tips for making Easter grain pie recipe:

Use cold ingredients when making the dough, as this will help create a flaky texture.
To make cutting the lattice strips easier, try chilling the dough for a few minutes before slicing it.
For a sweeter filling, add a touch of honey or sugar to the ricotta mixture.
If you don't have a tart pan, you can use a regular pie dish or even a springform pan.
To make the crust more flavorful, you can add herbs or spices to it before chilling.
For a more traditional Italian twist, try using marscarpone cheese instead of ricotta in the filling.
Be careful not to overwork the dough when mixing it, as this can result in a tough crust.
If you can't find candied orange peel and don't have time to make your own, you could leave it out. Or you could add a mixture of lemon and orange zest to the filling instead of the candied orange peel to give it an extra citrus flavor. (When I make it at home for just us I leave out the candied orange peels since my kids don’t like it.)
The most important tip is to make this Easter grain pie in steps. I made the dough and the filling the night before, but you could even make them a few days before.
After baking the pastiera, keep it at room temperature the day it’s baked. After that, wrap and refrigerate leftovers. Bring to room temperature before serving again.

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Here are a few serving suggestions for easter Italian desserts:

Dust the top of the pastiera with powdered sugar just before serving for a beautiful presentation.
Serve it with a dollop of whipped cream or a scoop of vanilla ice cream to balance out the richness of the pie.
Enjoy it with a cup of espresso or coffee to complement the flavors of the pie.
Cut the pastiera into small slices and serve it as a sweet appetizer or dessert at a brunch or dinner party.
Pair it with a dessert wine, such as a Moscato or Vin Santo, for a delicious after-dinner treat.

Pastiera Napoletana Recipe (Italian Grain Pie) - Savoring Italy (9)

❓ FAQ'S

What is pastiera napoletana

Pastiera napoletana is a traditional Easter dessert from Naples, Italy. It is a sweet, creamy pie made with ricotta cheese, wheat berries, candied fruit, eggs, and flavored with orange blossom water.

What does pastiera napoletana taste like?

Pastiera napoletana has a sweet, creamy, and slightly citrusy flavor. It is also slightly chewy due to the wheat berries used in the recipe.

Can pastiera napoletana be frozen?

Yes, pastiera napoletana can be frozen. After baking, let the pie cool completely and then wrap it tightly in plastic wrap or aluminum foil. When you're ready to eat it, simply thaw it in the refrigerator overnight and serve.

How long does pastiera napoletana last?

Pastiera napoletana will last for up to 3-4 days if stored in the refrigerator in an airtight container. It is best eaten fresh but can be reheated in the oven if needed.

Is pastiera napoletana gluten-free?

No, pastiera napoletana is not gluten-free as it contains wheat berries in the filling. However, there are gluten-free alternatives available that use different grains instead of wheat.

What is the history of pastiera napoletana?

The history of pastiera napoletana dates back to ancient times when it was a ritual cake used in pagan celebrations of the arrival of spring. Over time, the cake became associated with Easter and was eventually adopted by the Christian tradition in Naples. Today, it is a beloved Easter tradition in Naples and is enjoyed by many throughout Italy and beyond.

How to pronounce ricotta?

Americans pronounce itrih-COT-uh. That's fine. Italianssayree-COAT-tah.

Can I make the pastry dough by hand?

Yes, if you don't have a food processor, you could make the dough by hand. It will take a little bit of arm power, but it could all be put together on a clean counter.

Some other Italian Easter recipes you'll love:

Pane di Pasqua (Italian Easter Bread)
Sicilian Ricotta Pie
Lemon Ricotta Cake
Casatiello (Italian Stuffed Easter Bread)
Easter Chocolate Chip and Ricotta Ciambellone

📖 Recipe

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Pastiera Napoletana (Neapolitan Easter Pie)

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.

Prep Time1 hour hr 30 minutes mins

Cook Time40 minutes mins

Total Time2 hours hrs 10 minutes mins

Course: Dessert

Cuisine: Italian

Keyword: Easter Pie, Pastiera

Servings: 10 servings

Calories: 432kcal

Author: Lora

Equipment

Ingredients

For the pasta frolla (pastry dough):

300 grams pastry flour (1 ¼ cups or 10.54 ounces)
200 grams unsalted butter (14.1 Tablespoons or 7.025 ounces)
100 grams granulated sugar (½ cup or 3.512 ounces)
1 egg
1 egg yolk

For the wheat berries:

½ cup hulled white wheat berries
6 cups cold water
¼ teaspoon salt

For the pastry cream:

1 large egg
1 large egg yolk
¼ cup granulated sugar
2 Tablespoons all-purpose flour
½ cup milk

To assemble the filling:

1 cup whole milk ricotta (about 8 ounces)
¼ cup granulated sugar
2 large eggs
1 teaspoon orange flower water
⅓ 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

Instructions

Make the pastry dough:

In the bowl of a food processor, add the flour and sugar and process a few times to mix together.
Next add the butter and pulse a few times until the mixture looks like wet sand.
Add the egg and yolk and process a few seconds more until the dough forms (this should be about 5-7 more pulses). Be sure to not overprocess the dough.
Dump the dough from the food processor bowl onto a lightly floured counter. Form the dough into 2 disks (one a little larger than the other. The smaller disk will be used to cut the strips for top of pie) and chill in the refrigerator for about 1 hour.
While dough chills, make the wheat berries and pastry cream.

Prep the wheat berries:

Combine the wheat berries with about 2 quarts cold water and the salt. Bring to a boil over medium heat, then decrease the heat to low and allow the wheat to simmer gently until it is cooked though, about an hour.
Drain and cool the wheat in a bowl. While wheat berries cool down, prepare the pastry cream.

Make the pastry cream and filling:

Whisk the egg and yolk together in a bowl, then whisk in the sugar and flour. Whisk in the milk and scrape the mixture into a small saucepan.
Place over medium/low heat and stir constantly until the mixture thickens and comes to a gentle boil. Cook, stirring constantly, for a few seconds after the cream reaches the boil.
Scrape the pastry cream into a bowl. Immediately whisk in the ricotta until smooth. Whisk in the sugar, then the eggs one at a time. Stir in the orange flower water, candied orange peel, vanilla, cinnamon and the cooked wheat berries.

Assemble the pie:

When dough is nicely chilled, remove from the refrigerator.
Roll out the dough between 2 sheets of plastic wrap into a 13-inch round about 1/8 thick. Spray an 11-inch fluted tart pan with removable bottom with baking spray. Gently wrap the dough over the rolling pin and place it over the tart pan; release the rolling pin and let the dough fall into the tart pan.
Press the dough softly into the bottom of the tart pan. If some of the dough breaks while you press it into the tart pan, that's not a problem. Simply piece the dough together.
Press the sides of the dough about 1/2 inch up the side of the tart pan. The rim of the tart should be lined with a slightly thicker layer of pastry than the bottom (about 1/4-inch thick). Cut off the extra dough from the sides and keep these excess pieces to make the lattice topping.
Place this tart pan in the refrigerator for about 30 minutes (or even longer if necessary) to chill.
When the dough is chilled and ready to fill, remove the tart pan from the refrigerator and prick the pastry bottom with a fork a few times. Set a rack in the lowest level of the oven and preheat to 350 F.
Spoon the ricotta filling into the prepared crust. Remove the other portion of chilled dough from the refrigerator to make the lattice strips.Use a serrated cutting wheel to cut it into 3/4-inch wide strips.
Arrange 5 of the strips parallel and equal distance from each other on the filling, letting the excess dough hang over the edge of the pie. Place the 5 remaining strips on exactly the same way, but at a 45-degree angle to the first ones.
Gently press the ends of the strips to adhere to the edge of the bottom crust. Carefully remove any excess pieces of dough with your fingers or with the back of a knife.
Bake the pastiera until the filling is set and slightly puffed and the crust is baked through, about 40 minutes. Cool on a rack.

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

Filling is from master baker Nick Malgieri.

Storage: Keep the pastiera at a cool room temperature on the day it is baked. Wrap and refrigerate leftovers. Bring to room temperature before serving again.

Nutrition

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Pastiera Napoletana Recipe (Italian Grain Pie) - Savoring Italy (2024)