Pastiera Napoletana is an Italian pie, traditionally baked on Maundy Friday and consumed on Easter Sunday. Its origins trace back to Roman times, when eggs, ricotta cheese and wheat would be mixed together to celebrate the coming of Spring.
The cake, as we know it today, was supposedly rediscovered in the XVII Century by the nuns of San Gregorio Armeno, a convent in the city of Naples, that made it famous by adding orange blossom water, candied fruits and spices to the original version.
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