Description
Pastiera Napoletana.
We make the classic Neapolitan tart with a sweet pastry base.
We then fill the sweet pastry with ricotta cheese, cooked wheat, mixed peel and add other flavours.
The Pastiera Napoletana is traditionally eaten at Easter time.
Our recipe consists of only the best and freshest ingredients.
Who invented the Pastiera Napoletana?
There are two theories on who invented the pastiera.
The first is an ancient story revolving around the Greek mermaid Parthenope, who was the mythological founder of Naples.
Parthenope spent the spring singing beautiful songs in the Gulf of Naples. To thank her, the Neapolitans gave her seven gifts; ricotta, flour, eggs, wheat in milk, sugar, spice and orange flowers.
From these gifts, the Greek gods mixed the ingredients and created the Pastiera Napoletana.
The second theory states that the nuns of the ancient Convent of San Gregorio Armeno in Naples baked the cake as a symbol of the Resurrection.
The nuns would traditionally make the dessert every Easter and it became a Christian tradition in Naples.
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Size of our Pastiera
Our Pastiera Napoletana at La Rondine is available in one size; a 9 inch pastry. This provides for approximately 12-14 portions.
Also to celebrate Easter we would recommend some of our delicious biscuits, such as our Cantuccini biscuits and Paste Secche.
If you would like to buy this product on shorter notice than is available online, please call us and we may be able to accommodate you.
Please store our cakes in a refrigerator until they are ready to eat.
We recommend consuming our Italian cream pastries within 48 hours of purchase and our fresh cream pastries within 24 hours of purchase.
We accept no liability for products damaged after you have collected or received your order.
Please note that the colour of a product may differ slightly from its online appearance. This could be due to lighting, computer or phone settings and the products we use.
