Lovers of Italy,
Today I’d like to tell you more about Italian traditions. I am writing this article on catholic Easter Eve and here I share with you one of the most popular Easter recipes – Pastiera Napoletana that’s a traditional cake of this period.
During Easter week, not later than Good Friday in all Italian families (especially Neapolitan ones) they cook a traditional wheat cake full of cheese ricotta and citrus flavor – PASTIERA NAPOLETANA.
Where does it come from the name “pastiera”?
Well, it’s believed that the name “pastiera” comes from the custom of replacing wheat with pasta.
And how does this cake relate to Naples?
According to the official version, this Easter cake was invented in one of the Neapolitan convents. An unknown nun just wanted that cake, which became a symbol of the Resurrection, would have the perfume of the flowers of the orange trees which grew in the convent’s gardens. Later the nuns of the ancient Neapolitan convent of San Gregorio Armeno started preparing Pastiera in great quantity for the rich families during Easter time. And like this, it has become an essential element on the Easter table not only in Neapolitan but Italian families.
Preparation of Pastiera Napoletana is a genuine ritual made up of gestures & secrets that are handed down from one generation to another. Each family has their own mode of preparation but one thing is always the same – 7 stripes on the top.
It’s supposed to be cooked on Thursday or Friday, some days before Easter, in order to allow the fragrances to mix properly and result in that unique flavor
I and my fiancè (he is from Naples) wasn’t an exception and prepared this traditional cake at home as well.
THE RECIPE: I recommend you the recipe of pastry chef Stefano Avellano from the historic Gran Caffè Gambrinus of Naples. That you may find following the LINK: Recipe of Pastiera Napoletana on Giallo Zafferano.
Happy Easter! Enjoy cooking and then the taste of a traditional Italian cake – Pastiera Napoletana!
Your travel planner in Italy,
Anastasia
