In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
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Buon appetito!

Pastiera Napoletana (Italian Easter Ricotta Pie)
dalla cucina di La Gazzetta Italiana

A classic Italian Easter dessert is Pastiera Napoletana, a fragrant ricotta and wheat berry pie from Naples traditionally served at Easter. It’s lightly sweet, scented with orange blossom water, and baked in a flaky pastry crust.

Ingredients:

For the crust (pasta frolla):
2 ½ C. All-purpose flour
½ C. Sugar
½ C. Unsalted butter, softened
2 Eggs
Zest of 1 lemon
Pinch of salt

For the filling:
1 ½ C. Cooked wheat berries (or canned grano cotto)
1 C. Whole milk
1 T. Butter
1 ½ C. Ricotta cheese
1 C. Sugar
3 Eggs
1 Egg yolk
Zest of 1 orange
1 tsp. Vanilla extract
1–2 tsp. Orange blossom water
½ C. Candied orange or citron, finely chopped
Powdered sugar (for dusting)

Directions: 
Mix flour, sugar, lemon zest, and salt in a bowl. Add butter and rub until crumbly. Mix in eggs and knead gently until a smooth dough forms. Wrap and refrigerate for 30–60 minutes. In a saucepan combine wheat berries, milk, and butter. Cook over low heat for about 10 minutes, stirring, until creamy. Let cool. In a large bowl mix ricotta and sugar until smooth. Add eggs and egg yolk. Stir in the cooled wheat mixture. Add orange zest, vanilla, orange blossom water, and candied fruit. Preheat oven to 350°F. Roll out about ⅔ of the dough and line a 9–10 inch tart pan. 
Pour in the filling. Roll the remaining dough and cut into strips. Arrange in a lattice pattern over the top. Bake 50–60 minutes until golden and set. Let it cool completely (traditionally it rests overnight). Dust with powdered sugar before serving. Tip: In Italy, this pie is often made 2–3 days before Easter so the flavors fully develop.