There are many versions of the traditional Italian Easter dessert, Pasteria,  featuring my favorite ingredient, creamy ricotta. This Neapolitan version uses arborio rice instead of the more traditional wheat berries – both signifying spring and rebirth.  This delicious creamy version is like a gourmet rice pudding – the blend of rice, ricotta and cinnamon melt in your mouth and elicits immediate ‘mmmmmmmmm’s’ from the table.   Other versions include a flaky crust and there is even a web site just for Pasteria – www.pasteria.it. 

Continue reading Pastiera: Neapolitan Easter Pie at Our Italian Table.