Pastiera Napoletana (that means “from Napoli“) is a typical Italian Easter cake. Traditionally, this wheat cake is cooked no later than Good Friday to ensure the ingredients have enough time to infuse before Easter Sunday – when it’s typically served for breakfast.
This cake is made with ricotta cheese, candied peel and orange flower water. It perfectly evokes flavors and scents of spring in the bay of Naples.
One item corresponds to a circular baking tray with about 23 cm as diameter.