Pastiera: a dessert from the heart
- Redazione
- Mar 25
- 2 min read
Updated: Mar 31
Easter is approaching, and with it comes one of the most beloved desserts of Neapolitan tradition: the pastiera napoletana.
A dessert MamaGina is particularly proud of, because it reminds her of home, her dearest loved ones, and the authentic flavours of her childhood.
MamaGina tells the story of pastiera: between history and tradition
“Pastiera is much more than a dessert to me: it’s a symbol of rebirth and fertility.
The seven strips of pastry on top represent the seven ‘decumani’ of Naples—the ancient streets of the city.
They say the modern version was born in a convent, where the nuns created a masterpiece by combining just a few simple but perfect ingredients: ricotta, sugar, and orange blossom water.”
The meaning of each ingredient, according to MamaGina
“Every slice of pastiera tells a story. Each ingredient has a symbolic value:”
• Cooked wheat: represents life and rebirth.
• Ricotta: symbolizes purity and simplicity.
• Orange blossom water: evokes the scent of spring and nature’s awakening.
Why does pastiera need to rest?
“One of the most common mistakes is eating it right away! Pastiera needs time for all the flavors to blend perfectly.
They say 48 hours is enough, but I recommend at least 72 hours. Trust me—the taste will be incredible.”
MamaGina’s tips for the perfect pastiera
“If you want to make it at home, here are my secrets:”
✔ Height matters: for me, pastiera should be low—this way, the filling and pastry are perfectly balanced.
✔ Blend the candied fruit: blending helps release their aromas and creates a more harmonious flavor.
✔ Use fresh cow’s milk ricotta: no compromises—the ricotta must be top quality.
Don’t have time to make one? Come visit us!
“If no one has made you this extraordinary dessert, come take refuge with us! A coffee and a slice of pastiera can give you that boost of positive energy you were waiting for.
And who said pastiera is only for Easter? 😉
We’ll be waiting for you at MamaGina for a moment of sweetness and tradition!”
Comments