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| Type | Tart |
|---|---|
| Place of origin | Italy |
| Region or state | Naples |
| Main ingredients | Flour, sugar,lard, eggs,ricotta, boiledwheat (in milk), water of orange flowers[1] |
Pastiera (Italian:[paˈstjɛːra];Neapolitan:[paˈstjeːrə]) orpastiera napoletana is a type ofNeapolitantart made with cookedwheat, eggs andricotta cheese, and flavored withorange flower water. It is usually eaten atEaster.[1]
Various writers repeat legends about the origin ofpastiera. One story connects it to the sirenParthenope, whom the Neapolitans thanked for her sweet singing by giving herricotta, flour, eggs, milk, spices and sugar; Parthenope gave these ingredients to the gods, who madepastiera out of it.[2][3][4] Another story connects it to a spring celebration of the goddessCeres.[3]
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The modernpastiera was probably invented in a Neapolitan convent. The tale goes that unknown nun wanted that cake, symbol of theresurrection, to have the perfume of the flowers of the orange trees which grew in the convent's gardens. She mixed a handful of wheat to the whitericotta cheese, then she added some eggs, symbol of the new life, some water which had the fragrance of the flowers of the spring time, candiedcitron and aromatic spices.[citation needed]
Lore has it that the nuns of the ancient convent ofSan Gregorio Armeno used to prepare a great quantity of the pie for the rich families during Easter time.[citation needed]
There are two different ways of preparingpastiera: in the older, the ricotta is mixed with the eggs or with the grain;[1] in the newer, thickpastry cream is added, making thepastiera softer.[5] This innovation was introduced by Starace, a Neapolitan confectioner with a shop in a corner in Piazza Municipio ('Town Hall Square').
Thepastiera has to be cooked some days in advance, no later thanMaundy Thursday orGood Friday, in order to allow the fragrances to mix properly and result in that unique flavor. Thepastiera is not only cooked but also sold and served in appropriate pans calledruoti because it is very fragile, so it would easily crumble up if removed from theruoto.[citation needed]
The savory Neapolitanpastiera is a variant of the sweet one. The recipe differs from that of the sweetpastiera for the dough based on pre-cooked wheat and the filling obtained from the union of sausages and cheeses (the most typical are Neapolitansalami andcaciocavallo). In some variants the use of brisé dough and puff pastry is preferred.[6]
