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The pastiera napoletana

*a 1kg pack of frozen short-crust pastry ( if you want to do this at home click here)
*700g of ricotta cheese ( from sheep)
*400g of “grano cotto” – cooked wheat (you can find it in jars at the supermarket, if you can’t find it, click here to find out to cook it yourselves, or you can substitute this with either: pearl barley left to soak overnight and then cooked for 30 minutes or use rice suitable for sweets cooked for about 20 minutes)
* 600g of sugar
*1 lemon
*50g of candied citron
*50g of candied orange peel
*50g of candied pumpkin (called locally “cucuzzata”) or other candied fruit
*100g of milk
*30g of butter or lard
*5 whole eggs plus 2 yolks
*1tsp. of vanilla extract
*1 tablespoon of orange flower flavoring
*a pinch of cinnamon (optional)


- Let the frozen short-crust pastry defrost.

- Turn the cooked grain into a pan with the milk, the butter and the grated peel of one lemon; Cook it for 10 minutes, stirring, often, until it becomes creamy.
- Using a blender, mix the ricotta, the sugar, the 5 whole eggs plus 2 yolks, the vanilla, the orange flower flavoring, and the cinnamon ( optional)
- Blend until it becomes very smooth. Stir in the grated peel of a lemon and diced candied fruit. Mix this together with the grain mixture.
- Take the defrosted short-crust pastry ( called “pastafrolla”) or the one you made yourselves and roll it out till it’s about ½ cm thick and then line a buttered cake tin ( about 30cm diameter) with it. Cut away the excess pastry from the edge and then re-roll the extra and then cut it into strips.
- Pour the filling into the cake tin and level it out, turn the edges of the filling towards the center and then using the strips you’ve made, decorate the cake with the strips to make a lattice pattern. Brush the top with a beaten egg yolk.
- Put the “pastiera” into a pre-heated oven and cook at 180 degrees Celsius for an hour and a half, removing it before the “pastiera” becomes amber-colored. Leave it to cool and then before serving sprinkle on some icing sugar. 
P.S. Once the “pastiera” is cooked, it can be kept in the fridge for 4-5 days

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Renaissance Naples Hotel Mediterraneo
Via Ponte di Tappia 25 - IT 80133 Napoli
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