The modern pastiera was probably invented in a Neapolitan convent.
An unknown nun wanted that cake, symbol of the Resurrection, to have the perfume of the flowers of the orange trees which grew in the convent’s gardens.
She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life, some water which had the fragrance of the flowers of the spring time, candied citron and aromatic Asian spices.

We know for certain that the nuns of the ancient convent of San Gregorio Armeno were considered to be geniuses in the complex preparation of the Pastiera.
They used to prepare a great quantity for the rich families during Easter time.

There are two different ways of preparing pastiera: in the older, the ricotta is mixed with the eggs or with the grain; in the newer, thick pastry cream is added, making the pastiera softer.
This innovation was introduced by Starace, a Neapolitan confectioner with a shop in a corner in Piazza Municipio (Town hall square).

The pastiera has to be cooked some days in advance, no later than Maundy Thursday or Good Friday, in order to allow the fragrances to mix properly and result in that unique flavor.
The Pastiera is not only cooked but also sold and served in appropriate pans called "ruoti" because it is very fragile, so it would easily crumble up if removed from the "ruoto".
The modern pastiera was probably invented in a Neapolitan convent. An unknown nun wanted that cake, symbol of the Resurrection, to have the perfume of the flowers of the orange trees which grew in the convent’s gardens. She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life, some water which had the fragrance of the flowers of the spring time, candied citron and aromatic Asian spices.
We know for certain that the nuns of the ancient convent of San Gregorio Armeno were considered to be geniuses in the complex preparation of the Pastiera. They used to prepare a great quantity for the rich families during Easter time.
There are two different ways of preparing pastiera: in the older, the ricotta is mixed with the eggs or with the grain; in the newer, thick pastry cream is added, making the pastiera softer. This innovation was introduced by Starace, a Neapolitan confectioner with a shop in a corner in Piazza Municipio (Town hall square).
The pastiera has to be cooked some days in advance, no later than Maundy Thursday or Good Friday, in order to allow the fragrances to mix properly and result in that unique flavor. The Pastiera is not only cooked but also sold and served in appropriate pans called "ruoti" because it is very fragile, so it would easily crumble up if removed from the "ruoto".
Pastiera