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    Home » Desserts

    Pastiera Napoletana: The Traditional Italian Easter Dessert

    4.6 from 36 votes

    By Pina Bresciani ⁠— March 5, 2020 (updated August 24, 2025) — 26 Comments

    Jump to Recipe Jump to Video
    Pinterest image for pastiera napoletana

    Pastiera Napoletana is the king of Italian Easter desserts. This pie tastes better as it sits for a few days, so feel free to make it well in advance of your big Easter celebration day! 

    Pastiera Napoletana, an Italian Easter pie on a plate with candied oranges in the background

    Pastiera Napoletana. It wouldn't be Easter without it (at least for me).

    This recipe is a very traditional recipe for the dessert, including a traditional pasta frolla (shortcrust dough), and candied orange peels and fior d'arancio (orange blossom water) for the filling.

    Jump to:
    • 🥧 What is it?
    • 🌾 What is Grano Cotto (Cooked Wheat)?
    • 💡 The best way to enjoy it:
    • 🌊 The 7 lattices
    • 🍊 Ingredients
    • 📋 How to Make Pastiera Napoletana - Step by Step
    • ♨️ How to store:
    • 💭 Top Tips:
    • 🇮🇹 Other Italian Holiday Recipes You Might Like:
    • Recipe

    🥧 What is it?

    It's one of the oldest and most traditional Italian Easter desserts. Think of it as a ricotta pie with cooked wheatberries (grano cotto), and lovely citrus and vanilla aromas and flavors.

    As one can tell by the name, pastiera napoletana orginated in Naples, but it's now widely known throughout Italy, from north to south. There are many offshoots of the original version, including one where the wheatberries are replaced with rice, or where the ricotta is replaced with cream.

    Pastiera napoletana cut into 7 slices with a lemon and candied oranges to the side

    🌾 What is Grano Cotto (Cooked Wheat)?

    Grano Cotto is one of the main ingredients in a Pastiera Napoletana's filling, and the ingredient that makes it so unique. It's wheatberries that have been precooked and is sold in a jar. Buying grano cotto for your pastiera saves a lot of time when preparing the pastiera.

    Some people choose to cook their own wheatberries when making pastiera napoletana (and goes along with the very traditional method). But in this recipe for pastiera napoletana, I use the cooked wheatberries in a jar.

    💡 The best way to enjoy it:

    Traditionally, Italians prepare the pastiera the Thursday before Easter Sunday (Holy Thursday). They then let the pastiera sit at room temperature until Easter Sunday. This resting time of 2-3 days lets the flavors combine and settle. Italians will argue that it tastes best after this resting period.

    This is the great thing about Pastiera Napoletana - you can make it a few days before Easter celebrations so you're not worrying about making dessert on Easter Sunday, or even the day before.

    Even if you don't make it on Holy Thursday, I would recommend making the pastiera at least the night before and let it sit at room temperature overnight.

    🌊 The 7 lattices

    The pastiera is meant to have 7 lattices (4 on the bottom, and 3 on top) - this is traditional (the photos in this post were taken before I knew this!)

    There are a few legends/stories on where the rule of the 7 lattices came from:
    (source: fancyfactory.it)

    1. The first legend comes from a bakery in Naples - the 7 lattices represent the 7 ancient streets (3 cardini and 4 decumani) of the ancient city of Naples.
    2. The second legend is that in the Neapolitan fishing neighborhood of Margellina, the wives of the fisherman brought 7 baskets with ingredients in them as a gift for the god of the sea in hopes that it would help their husbands return safely home after being at sea. The god of the sea mixed the ingredients from the 7 baskets and created the pastiera with the 7 lattices on top.
    3. The third story says that a mermaid would emerge in the gulf of Naples in the springtime to bring joy to the people of Naples. To show their gratitude, the people would bring the 7 main ingredients to the mermaid that formed the pastiera: flour, ricotta, eggs, orange blossom water and spices, grain, sugar, candied fruit. From here the 7 lattices on the pastiera came to be.

    🍊 Ingredients

    There are two main components to a pastiera, the pasta frolla (the crust) and the filling.

    Pasta frolla is a traditional Italian puie dough, and it is used in many Italian dessert recipes. As opposed to a North American pie dough, it has eggs in it, and sugar. It is more crumbly in texture and not flaky.

    For the pasta frolla (dough) you will need:

    • All-purpose flour - the base for this dough
    • Granulated sugar - to make it a little sweet!
    • Baking powder
    • Eggs
    • Egg yolks - adds a crumbly consistency to the dough (in a good way!)
    • Butter
    • Lemon zest - adds a beautiful freshness to the dough that compliments the flavor of the filling

    For the filling you will need:

    • Grano cotto (cooked wheatberries) - the wheatberries are synonymous with a pastiera napoletana - it wouldn't be a pastiera napoletana without them! They add a beautiful texture to the whole dessert.
    • Whole milk - makes the whole dessert creamy and delicious!
    • Lemon (zested) - citrus flavors are prominent in a pastiera and give it a bright flavor
    • Butter
    • Ricotta - another key ingredient, blends perfectly with the wheatberries
    • Eggs
    • Granulated sugar
    • Candied orange peels diced into small pieces - adds amazing flavor - it wouldn't be a pastiera without them!
    • Candied citron or candied lemon peel - Citron is similar to a lemon but with a thicker skin. It's traditional to use citron in this pie and it pairs nicely with the candied orange
    • Cinnamon - pairs beautifully with the citrus flavors
    • Fior d'arancio (orange blossom water)- This is water distilled with the essence of flowers from bitter oranges. The orange flower petals are boiled in water, and the scented steam is captured and condensed, making a clear, highly fragrant, and gently flavored liquid. It adds depth and even more citrus flavor to this pie.
    • Vanilla bean, seeded
    • Extra powdered sugar for dusting
    Side angle shot of a pastiera napoletana Italian Easter pie with dessert plates in the background

    📋 How to Make Pastiera Napoletana - Step by Step

    Make the Pasta Frolla (Shortcrust Pastry):

    In bowl of a KitcheAid mixer, stir together flour, sugar, and baking powder. 

    Fit the mixer with the paddle attachment, and add the eggs, egg yolk, butter and lemon zest (photo 1)

    Beat the ingredients together in the mixer until the dough starts to come together, until it almost forms a ball, about 2-3 minutes (photo 2)

    On a smooth surface, very gently form the dough into a ball. Wrap in plastic wrap and place in the fridge for one hour (photos 3 & 4)

    Make the filling:

    Add the grano cotto, milk, lemon zest and butter to a medium sized pot (photo 5)

    Cook on medium heat, stirring constantly so that the mixture doesn't stick to the pot. Cook until mixture is dense and creamy, about 20 minutes. Let it cool (photo 6)

    Step by step photos on how to make pastiera napoletana (#1-6)

    In a large bowl, mix ricotta, eggs and sugar with a wooden spoon until all ingredients are incorporated together (photos 7 &8)

    Add grano cotto mixture to the ricotta mixture (photo 9), and mix well.

    Add candied orange peels, candied citron, cinnamon, fior d'arancio, and vanilla bean seeds (photo 10). Mix well. (photo 11)

    Step by step photos on how to make pastiera napoletana (#6-12)

    Assemble the pastiera: 

    Remove dough from the fridge, and cut off ¼ of the dough for the lattice top. On a lightly floured surface, roll out the dough a couple of times to soften it. Then roll it out to ¼ inch thick (photo 12)

    Add the dough to a springform pan (photo 13), cut and remove any overhang.

    Fill with the ricotta/grano cotto mixture (photo 14)

    Decorate the pastiera with a lattice top with the remaining ¼ of the dough. The lattices should sit gently on the edge of the crust. (photo 15)

    Place in a preheated 325°F oven. Bake for 80-100 minutes, or until edges of the pastiera are golden brown (photo 16)

    Step by step photos on how to make pastiera napoletana (#13-16)

    ♨️ How to store:

    It is custom for the pastiera to not be kept in the fridge. It can be kept at room temperature, covered with a cloth for up to one week (if it lasts that long!)

    The pastiera can also be frozen (I wrap it in pieces in saran wrap, then in tin foil), for up to 3 months. When ready to eat, let it come to room temperature and enjoy!

    💭 Top Tips:

    • The candied orange peels in the filling give the pastiera a very distinct and unique flavor, so I would recommend adding them. I used these candied orange peels. If you can't find candied orange peels, or do not wish to add them, you can add the zest of one orange instead.
    • In a very traditional pastiera recipe like this one, candied citron is also used. A citron is a citrus fruit very similar to a lemon, but with a much thicker peel. I used candied citron that I bought in Italy, but Amazon also sells it. If you can't find candied citron, you can can also use candied lemon peel.
    • The fior d'arancio (orange blossom water) also gives a beautiful depth to the pastiera so I would recommend adding it as well if you can find it in your city or online. But once again, if you're unable to use it for whatever reason, use the zest of one orange instead.
    • Use a metal pie dish or springform pan to make your pastiera. The pastiera crust will come out better this way. Do not use a glass dish, or anything but metal.
    • This recipe was made in a 9 inch springform pan, so the filling amounts are suited to a pan of this size.
    • The filling in this pastiera is not meant to be dry. Once baked, it remains quite moist/wet and this is normal.
    Overhead shot of a pastiera napoletana cut into pieces

    🇮🇹 Other Italian Holiday Recipes You Might Like:

    • Strawberry Crostata - Italian Jam Tart
    • Pastiera di Riso - Easter Rice Pie
    • Struffoli - Italian Honey Balls

    If you’ve tried making this Traditional Pastiera Napoletana, or any other recipe on the blog please let me know what you thought of it in the comments below, I love hearing from you!

    Recipe

    Pastiera Napoletana, an Italian Easter pie on a plate with candied oranges in the background
    Print Pin
    4.64 from 36 votes

    Pastiera Napoletana: The Traditional Italian Easter Dessert

    Pastiera Napoletana is the king of Italian Easter desserts. This pie tastes better as it sits for a few days, so feel free to make it well in advance of your big Easter celebration day! 
    Course Dessert
    Cuisine Italian
    Prep Time 50 minutes minutes
    Cook Time 1 hour hour 20 minutes minutes
    Total Time 2 hours hours 10 minutes minutes
    Servings 12 people
    Calories 534kcal
    Author Pina Bresciani

    Ingredients

    For the pasta frolla (shortcrust dough):

    • 3.5 cups all-purpose flour
    • 1 cup granulated sugar
    • 2 teaspoon baking powder
    • 2 eggs
    • 2 egg yolks
    • 1 ¼ cup butter unsalted, at room temperature
    • zest of one lemon (about 1 tbsp)

    For the filling:

    • 2 cups grano cotto (cooked wheatberries)
    • 1 cup whole milk
    • 1 lemon zested
    • 2 tablespoon butter
    • 1.5 cups ricotta
    • 3 eggs
    • 1 cup granulated sugar
    • ⅓ cup candied orange peels diced into small pieces
    • ⅓ cup candied citron or candied lemon peel
    • ¼ teaspoon cinnamon
    • 1 tablespoon fior d'arancio (orange blossom water)
    • 1 vanilla bean, seeded 1 teaspoon vanilla extract
    • extra powdered sugar for dusting

    Instructions

    Make the pasta frolla (shortcrust pastry):

    • In bowl of a KitcheAid mixer, stir together flour, sugar, and baking powder. 
    • Fit the mixer with the paddle attachment, and add the eggs, egg yolk, butter and lemon zest. 
    • Beat the ingredients together in the mixer until the dough starts to come together, until it almost forms a ball, about 2-3 minutes.
    • On a smooth surface, very gently form the dough into a ball. Wrap in plastic wrap and place in the fridge for one hour. 

    Make the filling:

    • Add the grano cotto, milk, lemon zest and butter to a medium sized pot. 
    • Cook on medium heat, stirring constantly so that the mixture doesn't stick to the pot. Cook until mixture is dense and creamy, about 20 minutes. Let it cool. 
    • If ricotta has a lot of moisture to it, drain it of the excess moisture with a colander. 
    • In a large bowl, mix ricotta, eggs and sugar with a wooden spoon until all ingredients are incorporated together. 
    • Add grano cotto mixture to the ricotta mixture. Add candied oranges, cinnamon, fior d'arancio, and vanilla bean seeds. Mix well. 

    Assemble the pastiera:

    • Remove dough from the fridge, and cut off ¼ of the dough for the lattice top. On a lightly floured surface, roll out the dough a couple of times to soften it. Then roll it out to ¼ inch thick.
    • Add the dough to a springform pan, cut and remove any overhang. Fill with the ricotta/grano cotto mixture. 
    • Decorate the pastiera with a lattice top with the remaining ¼ of the dough. Fold the edges of the dough over the lattices. 
    • Place in a preheated 325°F oven. Bake for 80-100 minutes, or until edges of the pastiera are golden brown. 
    • Top with extra powdered sugar. 

    Recipe Video

    Recipe Notes

    • The candied orange peels in the filling give the pastiera a very distinct and unique flavor, so I would recommend adding them. I used these candied orange peels. If you can't find candied orange peels, or do not wish to add them, you can add the zest of one orange instead.
    • In a very traditional pastiera recipe like this one, candied citron is also used. A citron is a citrus fruit very similar to a lemon, but with a much thicker peel. I used candied citron that I bought in Italy, but Amazon also sells it. If you can't find candied citron, you can can also use candied lemon peel.
    • The fior d'arancio (orange blossom water) also gives a beautiful depth to the pastiera so I would recommend adding it as well if you can find it in your city or online. But once again, if you're unable to use it for whatever reason, use the zest of one orange instead.
    • Use a metal pie dish or springform pan to make your pastiera. The pastiera crust will come out better this way. Do not use a glass dish, or anything but metal.
    • This recipe was made in a 9 inch springform pan, so the filling amounts are suited to a pan of this size.
    • The filling in this pastiera is not meant to be dry. Once baked, it remains quite moist/wet and this is normal. 
    Nutrition Facts
    Pastiera Napoletana: The Traditional Italian Easter Dessert
    Amount Per Serving
    Calories 534 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 12g75%
    Cholesterol 135mg45%
    Sodium 189mg8%
    Potassium 138mg4%
    Carbohydrates 74g25%
    Fiber 4g17%
    Sugar 31g34%
    Protein 13g26%
    Vitamin A 700IU14%
    Vitamin C 4.8mg6%
    Calcium 122mg12%
    Iron 2.8mg16%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Comments

      4.64 from 36 votes (31 ratings without comment)

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      Recipe Rating




    1. Dani says

      April 03, 2021 at 3:06 am

      4 stars
      Great recipe! It’s a little sweet for me. Next time i will cut sugar a bit.

      Reply
      • Pina says

        April 03, 2021 at 9:25 pm

        Thanks for your feedback Dani! I'm glad you liked it, even thought it was a little sweet for you.
        Happy Easter!
        -Pina

        Reply
    2. Brie says

      April 04, 2021 at 3:23 pm

      5 stars
      Came out beautifully. The wheat berries sank towards the bottom of the filling. I cooked dry wheat berries for this and also candied our own lemon and orange, as none were available near us at this time of year.

      Reply
      • Pina says

        April 04, 2021 at 5:32 pm

        Hi Brie! Wow you put so much work and love into this pastiera!
        I'm glad you liked it.
        -Pina

        Reply
    3. Val says

      April 11, 2022 at 9:59 am

      Can the Grano Cotto be omitted or is there a substitute you would recommend to make a gluten free version of this recipe?

      Reply
    4. Marianne Parisio says

      April 19, 2022 at 6:43 pm

      5 stars
      I made this for Easter, had eaten this for at least 15 years my Mom made it every year! Tasted great! But I couldn’t get it out of the spring form pan…..not the prettiest desserts on the table but the best tasting! Any suggestions about the pan? Thank you so much!

      Reply
    5. Renata says

      April 29, 2022 at 6:38 am

      5 stars
      Complimenti per le tue ricette, ma una tazza a quanti grammi corrisponde?

      Reply
    6. Rita DelPercio says

      March 26, 2023 at 4:55 pm

      Can't wait for Good Friday to make this Italian Easter pie. I would like to know if you grease and flour the 9" springform pan, simce one of the comments said they had a hardtime renoving the pie so it must have broke up. Shoild I grease and flour the pan?? Please let me know as I have all the ingredients and ready to bake.

      Reply
      • Pina says

        March 26, 2023 at 5:29 pm

        Hi Rita, yes greasing and lining the pan is a good idea! I usually don’t, and haven’t had problems. But it’s a good idea to grease and line just in case, as an added precaution.

        Thanks! Pina

        Reply
    7. Rita DelPercio says

      March 26, 2023 at 4:59 pm

      Should I grease and flourthe 9" springform pan since one of your messages stated a problem withn the pan???

      Reply
    8. Becky says

      March 27, 2023 at 9:47 pm

      4 stars
      We made a test bake of this recipe in preparation for Easter. The Fior d’arancio added a flavor I didn’t like. Would the recipe work with a tablespoon of lemon juice instead? This flavor significantly effected the wheat berry filling so it wasn’t enjoyable. Maybe it was the brand we bought. I don’t know what it’s supposed to taste like.

      Also, how small of a dice should the orange peel and citron be?

      Otherwise, the instructions were really easy to follow. The ingredients were not available locally so we ordered online and received quickly. The crust was very good. I baked off the extra for shortbread-like cookies. They were delicious too.

      Reply
      • Pina says

        March 28, 2023 at 4:12 pm

        HI Becky! Glad you (mostly) enjoyed the recipe 🙂
        I would just leave the orange blossom water and lemon juice out. You will still get nice flavors with the candied citrus and zested lemon. It's not supposed to have a terribly strong flavor - it just adds a subtle orange aroma throughout the whole pie - you can completely omit it. I would not suggest lemon juice since it may overpower the whole filling.
        The dice on the orange and citron peel should be about 3/4-1cm wide. Hope this helps! And please let me know if you have any more questions.

        Pina

        Reply
        • Becky says

          March 29, 2023 at 6:29 pm

          Thank you! I’ll try omitting it.

          Reply
    9. Rita DelPercio says

      March 28, 2023 at 3:02 pm

      Pina I have one more question, instead of making the pie in a spring form pan could I use a 9" tart pan with removable bottom amd the sides measure 1 and 1/2"???? I really appreciate your help. Grazie, Rita

      Reply
      • Pina says

        March 28, 2023 at 4:07 pm

        Hi Rita, sure that will work. Since the tart pan isn't too deep, you may have extra filling (and extra dough). So you might even be able to get 2 pies out of the one recipe.
        Hope that helps!

        Pina

        Reply
        • Rita DelPercio says

          March 30, 2023 at 10:43 pm

          Pina thanks so much for all your help. When I was a young married woman, I made the Easter Grain Pie with a recipe from a Polly-O brochure. In my day you went to a dairy store to purchase the ricotta (Lattachini) and the clerk would put this booklet in the bag for you. There was a recipe for this pie and I made it for many years until my husband and I retired to Pennsylvinia.That's when I lost or misplaced the booklet. When I found your recipe I was so excited. It was just like my old recipe. Can't wait to make it. I am now 89 yrs. old and won't stop baking!!!

          Reply
          • Pina says

            April 01, 2023 at 6:13 pm

            Thank you Rita! This comment means so much! Please let me know how the pastiera turns out 🙂

            Reply
    10. Sandra says

      April 05, 2023 at 7:08 pm

      Hi Pina, can I make this a few days before Easter and freeze it?

      Reply
      • Pina says

        April 05, 2023 at 7:56 pm

        Hi Sandra yes! You can definitely do that. If you make it a few days before Easter, you can keep it in the fridge as well. It will keep for about up to 5-6 days in the fridge!
        Hope that helps,

        Pina

        Reply
        • Sandra says

          April 05, 2023 at 11:59 pm

          Hi Pina..thank you..I just took it out of the oven but the centre still feels jiggly..is that how it's supposed to be. First time making it

          Reply
          • Pina says

            April 06, 2023 at 12:36 am

            Hi Sandra! It shouldn’t be too jiggly, maybe try baking it for a bit longer. Hope that helps!

            Reply
    11. Becky says

      April 05, 2023 at 7:57 pm

      Hi Pina,

      Would it be best to use a double boiler (Bain Marie) for cooking the Grano Cotto to help avoid scorching?

      Reply
      • Pina says

        April 05, 2023 at 8:20 pm

        Hi Becky, I don’t think a Bain Marie is necessary - I would just turn the heat down if it’s looking like it’s sticking to the pot or going to scorch. I think if you use a bain Marie, the grain and milk mixture won’t cook enough and the filling will end up being too wet when baked. Hope that helps!

        Reply
        • Becky says

          April 06, 2023 at 2:03 pm

          Thank you for your quick reply! Making it today for Easter Sunday.

          Reply
    12. Lombardi Michelina says

      April 08, 2023 at 4:27 pm

      Pastiera Napoletana: Das traditionelle italienische Osterdessert

      Hallo Pina, dieses Rezept möchte ich gerne ausprobieren, doch du gibst da Tassen Mengen an, wie groß ist die Tasse? mit dieser Menge kann ich nichts anfangen, es gibt verschiedene grosse oder kleine Tassen. In gramm oder kg, wäre mir lieber. Kannst du dies mir genauer sagen?
      Danke
      Liebe Grüße
      Michelina

      Reply
      • Pina says

        April 08, 2023 at 4:47 pm

        Hello Michelina, I’m sorry but I usually only write my recipes in cups, as the majority of my audience is in North America. I’ve been trying to update some of my recipes to include grams but have not gotten to this one yet.

        Pina

        Reply

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