La Pastiera Napoletana

Sharing MY Italy

Pastiera - Easter DesertThis is the last day of My Easter baking marathon, time for the sweet things.

La Pastiera is another traditional dish of the Neapolitan cuisine.

The nuns of the ancient convent of San Gregorio Armeno were considered to be master in the preparation of the Pastiera. They used to prepare great quantities for the rich families during Easter time.

Today, there are two different ways of preparing the Pastiera: the traditional one mixes the ricotta cheese to the eggs; the most recent one, adds to the mix thick pastry cream.

I follow the traditional recipe, I do however, purée half of the wheat/milk mixture to favor a creamier texture.

The Acqua di Millefiori (Literally “ Thousand Flower Water”) is the one ingredient in the Pastiera that gives it its very distinct aroma . . . It truly reminds you that it’s Primavera (Spring)!

The Pastiera has to be…

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Easter Baking. Pizza co’ l’erba

Sharing MY Italy

easter bunniesSince Easter is only three days away, this post is probably overdue. Nevertheless, I am sure some of you out there are still looking for traditional Italian Easter recipes.

In the next three days I will share with you one recipe a day: the pizza co’ l’erba, the pizza piena and the pastiera. So, don’t forget to come back to my blog everyday!

Easter baking is not just about the food, it is also about rituals, traditions and timing.

My childhood memories of Pasqua (Easter) are really happy ones. During the weeks heading into this Holiday, my mom would take me shopping for a my new Easter Sunday dress. This was also the first new dress of Spring. With the dress, of course, came new shoes. . . that’s where all started!

It was also time for Spring cleaning, but I have to admit that I was never…

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Day two of My Easter Baking Marathon . . . Pizza Piena

The Pizza Piena is a traditional Neapolitan recipe very typical during Easter time. In Naples they call it “Pizza Chiena” and it is a must on the Easter Sunday table. It's a traditional country pie and, as I mentioned in my previous post, it is called Chiena or Piena (full) because it's very much stuffed …

Continue reading Day two of My Easter Baking Marathon . . . Pizza Piena

Easter Baking Marathon . . . recipes and memories

Since Easter is only three days away, this post is probably overdue. Nevertheless, I am sure some of you out there are still looking for traditional Italian Easter recipes. In the next three days I will share with you one recipe a day: the pizza co’ l’erba, the pizza piena and the pastiera. So, don’t …

Continue reading Easter Baking Marathon . . . recipes and memories

Tuscan cookies. . . The Befanini

This past weekend, with the "ponte" della Befana (Epiphany long weekend), the Italian Christmas Holidays were officially over. But before I move on I want to share one last holiday recipe. Last Friday, January 6, in an effort to pay homage to the festivity of the Epiphany and to the Befana, I came across a recipe …

Continue reading Tuscan cookies. . . The Befanini