No Easter is complete in Naples without Pastiera.  Custard-like in texture, and filled with grain and citrus aromatics, Pastiera is a dessert tart of legends.  Eggs, a universal symbol of rebirth, prominently feature in this classic dish, which make it an indispensable part of Easter throughout much of Campania.

Making Pastiera is an event in itself.  The true recipe calls for ‘grano duro’ or farro that is soaked in several changes of water for at least 24 hours.  Many take the easier route and buy pre-cooked grain, which is convenient, but lacks a certain ritualistic authenticity.