Neapolitan pastiera is one of the most beloved and representative desserts of the culinary tradition of Naples linked to Easter. Its origins are rooted in Neapolitan history and culture, with a legend that tells how, during the Easter period, Neapolitan women prepared this dessert to celebrate the rebirth of spring and the fertility of the earth.

The traditional recipe includes a shortcrust pastry base that contains a rich and delicious filling, prepared with cooked wheat, sheep's ricotta, sugar, eggs and a touch of orange blossom water that gives it its characteristic aroma. The whole thing is cooked slowly, until it reaches a creamy and fragrant consistency.