Pastiera Napoletana a traditional Neapolitan Easter holiday pie
The Pastiera di Ricotta, often called the Neapolitan Cheesecake, is more than just a dessert. It’s a symbol of Naples’ rich food culture and deep-rooted traditions. This sweet pie has been part of Southern Italy’s Easter celebrations for centuries. It blends simple ingredients like ricotta, cooked wheat, eggs, and citrus zest into something unforgettable.
Many food historians trace its origins to pagan spring rituals, where wheat and eggs symbolized fertility and rebirth. As Christianity spread through Southern Italy, the dish evolved into an Easter staple, marking the end of Lent and the arrival of new life.
The modern version of Pastiera began in the 16th century, in Neapolitan convents. Nuns at the Convent of San Gregorio Armeno were known to bake it for the local nobility during Holy Week
Easter Sunday, Pastiera
Traditionally served on Easter Sunday, Pastiera has become popular all year round. You’ll now find it at Sunday lunches, family gatherings, and festive celebrations throughout Campania and beyond. It’s a dish that brings families together and carries the warmth of generations.
The Neapolitan Cheesecake isn’t just a recipe—it’s a reflection of history, faith, and Southern Italian identity. Making it from scratch connects you to centuries of tradition and the heart of Naples itself.
While traditionally enjoyed on Easter Sunday, Pastiera has grown in popularity year-round, often appearing at Sunday lunches, special occasions, and festive gatherings throughout Campania and beyond. It’s a dish that brings families together and carries the warmth of generations passed.
Ingredients
Instructions
- In a large bowl, mix flour, sugar, lemon zest, and salt. Cut in the butter until crumbly.
- Add eggs and mix until a dough forms (don’t overwork it).
- Wrap and chill for at least 1 hour in the fridge.
- In a saucepan, combine the cooked wheat, milk, butter, and citrus zest.
- Cook over low heat, stirring, until it becomes creamy (about 10–15 minutes).
- Let it cool completely.
- In a large bowl, beat ricotta and sugar until smooth.
- Add eggs one at a time, then yolks, mixing well.
- Stir in cinnamon, orange blossom water, citrus zest, chopped candied peel, and optional liqueur.
- Fold in the cooled wheat cream.
- Preheat oven to 170°C (340°F).
- Roll out ⅔ of the chilled dough and line a 24 cm (9–10 inch) springform or tart pan.
- Pour in the filling and smooth the top.
- Roll out remaining dough and cut into strips to form a lattice over the top.
- Bake for 60–75 minutes, until the top is golden and center is just set.
- Let it cool completely in the pan. For best flavor, rest overnight at room temp or in the fridge.
Notes
Serving with Pastiera di Ricotta: Perfect Pairings
One of the best things about Pastiera di Ricotta, Naples’ beloved Easter cheesecake, is how beautifully it pairs with a variety of drinks. Whether you’re serving it for a special occasion or enjoying a quiet slice with a friend, the right accompaniment can elevate the entire experience. Here are some of the most delicious ways to serve this traditional Italian dessert:
Espresso
A rich, fragrant slice of pastiera practically begs to be enjoyed with a small cup of strong Italian espresso. The bold, slightly bitter coffee balances the creamy sweetness of the ricotta filling and enhances the subtle notes of citrus and orange blossom. For a more mellow option, try it with a smooth caffè latte or cappuccino—especially during a leisurely brunch or afternoon treat.
Sweet Wine or Limoncello
If you’re serving Pastiera di Ricotta after dinner, a glass of sweet Italian wine or limoncello makes an elegant pairing.
Moscato d’Asti: Lightly sparkling and floral, Moscato complements the pastiera’s citrus and candied fruit flavors.
Vin Santo: This classic Tuscan dessert wine has nutty, honeyed notes that mirror the richness of the ricotta and wheat filling.
Limoncello: A chilled shot of Limoncello adds a vibrant, zesty contrast to the creamy, dense cake—plus, it keeps the southern Italian vibe going strong.
Imagine this: the right drink can turn your slice of Pastiera into something truly special, almost like a little festival of Italian heritage on your plate. Whether you go for a strong espresso that packs a punch, a sweet dessert wine that just dances on your tongue, or maybe even a refreshing splash of Limoncello to tie everything together, you’re bound to wow your guests. Honestly, with a combo like that, you might even kick off a new family tradition around this beloved Easter treat.
Serve at room temperature or slightly chilled. Dust with powdered sugar before serving.
Storage
Pastiera is traditionally made a day or two before serving, allowing the flavors to fully develop.
First 24 hours: You can safely keep it at room temperature, loosely covered, in a cool, dry spot. After, transfer it to the refrigerator, covered with plastic wrap or in an airtight container. It will stay fresh for up to 5 days.
Bring it back to room temperature before serving for the best texture and flavor.
Freeze
Pastiera freezes surprisingly well, though the texture may become slightly more crumbly upon thawing.
Let it cool completely, slice into individual portions. Wrap each slice tightly in plastic wrap and then in foil or place in a freezer-safe container. Freeze for up to 1 month.
To thaw
Transfer slices to the refrigerator overnight. Bring to room temperature before serving.
Avoid microwaving—it can ruin the delicate texture.
Pastiera di Ricotta is one of those delightful desserts that actually improves as it sits. Isn’t that great? With the right storage, you can whip it up ahead of time, stash it in the freezer for later, or just savor it bit by bit over a few days. It’s no wonder it’s such a beloved treat in Italian kitchens! Pastiera is the ultimate dessert for making ahead. Traditionally, it’s made on Good Friday so that it’s all ready to be enjoyed on Easter Sunday. That way, it gets those 1 to 2 days to really rest and develop its flavors.
