The Pastiera Napoletana is a beloved traditional Italian Easter dessert originating from Naples. This sweet ricotta pie is not a cake in the conventional sense but a deeply symbolic and flavorful dish that blends creamy ricotta, aromatic orange blossom water, candied citrus, and cooked wheat berries or rice, all nestled within a tender shortcrust pastry. Often prepared on Good Friday and enjoyed throughout Easter weekend, this pie represents rebirth, spring, and cherished culinary heritage. Its floral aroma, grain-studded filling, and delicate sweetness make it a meaningful and memorable addition to any Easter table.

Why You’ll Love This Recipe

Rich in tradition: A meaningful dessert deeply tied to Italian Easter customs, especially in Southern Italy.
Unique flavor and texture: The blend of ricotta, wheat berries, citrus, and floral notes offers a texture and taste unlike typical pies or cakes.
Make-ahead friendly: Best made a day in advance, allowing the flavors to mellow and deepen.
Lightly sweet and aromatic: Subtle sweetness, citrusy brightness, and floral perfume make this a refined ending to any Easter meal.
Versatile ingredients: Can be adapted using rice instead of wheat, and with different citrus flavorings.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pastry Crust:

All-purpose flour
Granulated sugar
Baking powder
Salt
Cold butter, diced
Large eggs
Milk (only if needed to bind the dough)

For the Ricotta Filling:

Whole milk ricotta cheese (well-drained)
Granulated sugar
Large eggs (separated)
Cooked wheat berries (or cooked rice as a substitute)
Candied citron or orange peel
Orange blossom water (or grated orange zest + vanilla extract)
Ground cinnamon
Salt

directions

Make the Pastry:

In a mixing bowl, combine flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add eggs and mix with a spoon or hands until a soft dough forms. If the dough is too dry, add milk one teaspoon at a time.
Form into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.

Preheat and Prepare:

Preheat oven to 350°F (175°C).
Grease a 9-inch pie dish or springform pan.
Roll out two-thirds of the dough to about ¼ inch thick. Fit it into the base and sides of the prepared dish.
Reserve the remaining dough for the lattice topping.

Make the Ricotta Filling:

In a large bowl, beat together the ricotta and sugar until smooth and creamy.
Add egg yolks one at a time, beating after each addition.
Stir in cooked wheat, candied citrus peel, orange blossom water, cinnamon, and a pinch of salt.
In a separate clean bowl, beat egg whites until soft peaks form.
Gently fold the whipped egg whites into the ricotta mixture to lighten the filling.

Fill and Lattice the Pie:

Pour the filling into the prepared crust.
Roll out the reserved dough and cut it into strips about ½ inch wide.
Arrange strips over the top of the filling in a criss-cross lattice pattern.
Press the edges of the strips to seal them with the outer crust.

Bake:

Bake for 60–70 minutes, or until the filling is set and the crust is golden brown.
If the top browns too quickly, tent with foil for the last 15 minutes.
Remove from the oven and cool completely on a wire rack.
For best flavor and texture, chill for several hours or overnight.

Serve:

Dust the top lightly with powdered sugar before serving.
Serve at room temperature or slightly chilled.
Slice and enjoy the creamy ricotta texture, sweet citrus notes, and delicate floral aroma — a true expression of Italian Easter tradition.

Servings and timing

This recipe serves 8–10 people.

Prep time: 40 minutes
Bake time: 60–70 minutes
Chill time: Ideally 4+ hours or overnight
Total time: 6 hours, mostly inactive

Variations

Wheat substitute: Use arborio rice or pearl barley if wheat berries are unavailable.
Flavor change: Substitute almond extract or lemon zest for a different citrus-floral balance.
Mini pies: Make smaller individual tartlets using the same method and ingredients.
Chocolate touch: Add mini chocolate chips for a modern variation popular in some regions.
Liqueur addition: Add a tablespoon of Strega or Limoncello for added complexity.

storage/reheating

Storage: Keep the pastiera covered and refrigerated for up to 5 days.
Freezing: Not recommended, as the texture of the ricotta and pastry may change.
Reheating: Serve at room temperature. Do not microwave, as it may affect texture.

FAQs

Can I make this pie ahead of time?

Yes, it’s traditionally made a day or two in advance. The flavor improves with time.

What are wheat berries, and where can I find them?

Wheat berries are whole grains, often found in Italian specialty stores or health food aisles. You can also use pre-cooked wheat for convenience.

What if I can’t find orange blossom water?

Substitute with 1 teaspoon grated orange zest and 1 teaspoon vanilla extract.

Can I use store-bought pastry?

Yes, a good-quality shortcrust pastry can be used for convenience, though homemade is traditional.

Can I make it without candied citrus?

You can omit it, but it adds important flavor and texture. Try substituting with chopped dried apricots or a bit of orange zest if needed.

How do I know the pie is done?

The center should be set (no jiggle when shaken) and the crust golden brown. A knife inserted should come out mostly clean.

Is this dessert overly sweet?

No — it’s delicately sweet, balanced by citrus and floral notes, making it ideal after a heavy meal.

Is this a pie or a cake?

Technically, it’s a pie with cake-like qualities, thanks to the grain-studded filling and pastry crust.

Can I add raisins or nuts?

Yes. Golden raisins or pine nuts can be added to the filling for additional flavor and texture.

What’s the meaning behind this dish?

Pastiera is rich in symbolism: wheat for rebirth, ricotta for purity, citrus for spring, and its preparation marks the Easter celebration in Southern Italy.

Conclusion

Pastiera Napoletana, the Italian Ricotta Easter Pie, is a dessert steeped in tradition, history, and heart. With its tender crust, creamy ricotta and wheat filling, and gentle floral-citrus aroma, it is a meaningful centerpiece for any Easter gathering. Whether you’re honoring Italian roots or simply exploring global Easter traditions, this pie brings authenticity, flavor, and celebration to the table — a slice of Naples and springtime in every bite. Buona Pasqua!