PASTIERA NAPOLETANA (Easter Pie) 10 Inch Size

La Pastiera is a delicious ricotta cheese and grain pie, a very old Neapolitan specialty for the Easter season. It is made from a recipe which has two particular ingredients, making it unique: moisture taken from the orange tree blossom (also known to the Italians as "acqua di arance" or "fior di arance") and cooked wheat. This classic Neapolitan pastry has a sweet crust ("pasta frolla") filled with ricotta, candied fruit, pastry cream and cooked wheat berries, and is scented with orange flower water. PASTIERA INFO (Size, how to serve and the best way to store it): Available in its traditional 10 inch diameter round size only. Pastiera needs to be kept refrigerated and typically lasts for a week. It is best served at room temperature. Pastiera is best enjoyed one to three days after it is baked, so the different flavors can blend into a heavenly mix, allowing the fragrances to mix properly and result in that unique flavor. Therefore, pastiera is traditionally made on Good Thursday or