In honor of the upcoming Easter holiday and one of my favorite cities, I present an alliteratively titled blog post about pastiera napoletana. This classic Napolitan Easter pie is made with ricotta, cooked grain, orange-flower water, vanilla, cinnamon, and candied citrus peels. Traditionally it is made on Maundy Thursday or Good Friday so the cake can set and its flavors can blend harmoniously before it is served on Easter Sunday. This afternoon, I had some pastiera napoletana from Volpetti (Via Marmorata 47, Rome), where they have it delivered from a town near Naples. As I contemplated a second slice, I couldn’t help but ask myself: WWJD?
Denny
March 18th, 2010 at 6:17 pm
Maybe this is what I will do with Easter.
Mamma Parla
March 18th, 2010 at 7:29 pm
A trip to Volpetti is always a must do/see when in Rome! This Easter pie looks amazing – hope the deliveries continue til Easter week – a must taste!
Katie
March 20th, 2010 at 12:52 am
I’ve scheduled a visit for us, Mamma P. There are lots of place in Testaccio that I like A LOT more than Volpetti though you cannot deny their vast selection of everything edible is unrivaled in the area.
Lo Scopettaro in Testaccio
June 18th, 2010 at 8:28 pm
[...] as being insane) was sold just before we ordered dessert. Luckily, we were armed with two slices of pastiera napoletana from Volpetti. Let the record show that Parlas never travel without dessert [...]
Necci dal 1924
June 18th, 2010 at 8:29 pm
[...] was creative, and the roasted lamb with artichokes and potatoes was delectable. I found the pastiera a little dry, but then again I am used to eating this Neapolitan grain cake in Naples, where it [...]
Joshua
December 16th, 2010 at 10:35 pm
It’s traditional for Easter, but I’ve noticed you can get it all year round. I have been almost every weekend for 4 months…a different place and style every time.
Katie
January 2nd, 2011 at 3:26 am
@joshua lucky you! any favorite spots?