Easter is around the corner and this is also the time that I most heartily embrace the Neapolitan side of my heritage. With Easter traditions that include a rich array of pies and breads for palates both sweet and savory.

Pastiera di grano - image taken from www.forchettina.it

Prominent among these are casatiello (Neapolitan lard bread), pastiera di spaghetti (spaghetti pie), pastiera di riso (rice and ricotta pie), pizza rustica, which is the mother of all pork-filled extravaganzas: and the ultimate diamond in this very ornate crown, the pastiera di grano, wheat pie. Made with soaked wheatberries and sweetened ricotta, this deliciously moist and fragrant dessert has simple, mild satisfying flavors that satisfy the sweet tooth and is the most enjoyable way I know of incorporating more fibers into your diet (smile).

Click on the image above for a great recipe by Epicurean.com and for a way to make your Easter a “Buona Pasqua!“

A Youtube video of a recipe for pastiera di grano, also known as “pastiera napoletana” for the Italian speakers among you.

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