HISTORY OF THE NEAPOLITAN PASTRY BETWEEN MYTH AND REALITY
The Pastiera is a typical Neapolitan dessert prepared during the Easter period, probably widespread around 1600.A We Neapolitans with a sweet tooth and lovers of sweet food, we know how we love to overdo and the tasty pastiera we also prepare it for the Christmas period, also fascinated by the long preparation process which must obviously be respected, and every family has its secret recipe that it jealously guards.
The pastiera was created by the cloistered nuns of the convent of San Gregorio Armeno. Very good pastry chefs mixed the symbolic ingredients of the resurrection and the orange blossoms of the convent garden. They had a way of preparing the pasta all their own: the nuns with the most prosperous buttocks and seats sat wrestling over the dough that was placed on the marble seats of the cloister, whispering prayers.
They prepared and packaged them for the nobles and the Neapolitan bourgeoisie. When the servants went to collect their meals for their masters, by opening the door they let out a perfume that extended into all the alleys and comforted the less fortunate.
Tradition has it that the pastiera, a symbol of peace, is prepared on Holy Thursday, and can be kept for at least 10 days.
Ingredients: Shortcrust pastry (00 type wheat flour, salt, egg yolk, margarine, icing sugar, vanilla), stuffing (wheat, milk, cow’s ricotta, sugar, salt, eggs, candied fruit, natural flavors).
Keep in a cold and dry place.
May contain traces of: Yeast, Nuts, Cocoa.
Duration: from 7 to 10 days.
Weight: about 1 kg
Suitable for 8 – 10 people