Pastiera
One of the cornerstones of traditional Neapolitan cuisine, a must on the tables of Naples during the Easter period however also suitable for various occasions. It is no accident that he had the recognition of traditional agricultural food product Campania: a savory pie pastry dough stuffed with ricotta, candied fruit, sugar, eggs and wheat boiled in milk. A crispy pastry filled with a soft and the smell and taste change depending on the spices and flavorings used during the preparation traditionally involves the use of cinnamon, candied orange peel, vanilla and flower water 'orange. How many dishes more or less known, even the pastiera may find variations in ingredients that can change depending on the tastes of the guests, such as the addition of cream pastry dough inside, the white chocolate in pastry and is now present in various Neapolitan pastry. | 
Europe
Italy
Campania
