Here I present to you my Neapolitan pastiera . The pastiera is the classic dessert of the Neapolitan tradition that is not lacking on the tables, especially at Easter. But there are those who prefer to be able to enjoy it at Christmas and all year round. Here I am! The desserts that characterize the Christmas period only are Roccoco’ and Neapolitan Mostaccioli . The origins of pastiera are linked to many myths and legends. One of the most accredited legends tells of the Beautiful Mermaid Partenope who chose the bay of Castel dell’Ovo as her place of residence. In this place she kept the people and sailors company with her melodious voice. The Neapolitans, to thank her for her celestial singing, paid her homage with seven gifts: flour, ricotta, eggs, wheat, orange blossoms, sugar and finally spices and candied fruits. Thus the Siren Parthenope brought these magnificent gifts with her into her abyss, from her gods. The latter thought it best to combine all the ingredients together and so, through a ritual, the first pastiera was born. Then there is a historical anecdote which, however, tells that King Ferdinand II of Bourbon made his wife, Maria Teresa of Savoy, nicknamed “the queen who never smiles”, smile in public after she tasted a slice of pastiera after countless insistences from her husband, who loved pastiera. The pastiera is an exquisite dessert, rich in its poverty of ingredients, composed of a shortcrust pastry shell filled with ricotta and wheat cream, flavored with orange blossom water and the addition of candied fruit. In my house this recipe is more than tried and tested: when my mother started kneading the dough, both at Easter and at Christmas, the scent that wafted through the house was something sublime. Many memories are linked to this dessert and so for a few years the recipe, jealously guarded by mother Elia, has come into my hands. The initial reproduction wasn’t the best, but now, I can tell you that I have achieved my master and I want to share this wonderful recipe with you. It is possible to prepare the shortcrust pastry and ricotta the day before so as to speed up the preparation, but I can assure you that by following my illustrated instructions step by step the Neapolitan pastiera will be uniquely simple and quick!