What’s a pastiera napoletana?
No Neapolitan Easter meal would be complete without a creamy cake on the table. It’s the pastiera , a superb tart with casing and upper strips of shortcrust pastrym the filling is made from wheat, ricotta, candied orange peel, sugar, natural flavourings.and mixed with ricotta, sugar, eggs, candied citrus and orange blossom essence for the filling. It is absolutely intoxicating…

This dessert has a curious history that includes mythological creatures and industrious nuns. This intricate Eater cake is made several days in advance and is a labor of love for any Neopolitan cook. So how did the Pastiera napoletana come to be? Read on for the history of this traditional treat. The legends story involves the nuns of the Convent of San Gregorio Armeno in Naples. A nun wanted to bake the cake, a symbol of the Resurrection, and to emphasize the eggs, a symbol of rebirth, and the orange scent, because the orange trees grew in the convent gardens.

This year, 16 pastiere where up to be proclamed the Best 2024 Regina Pastiera.
and here the winners:
At first place Pasticceria Elite  Vimercate ,
Chef: Giulia Ripamonti, At second place we find  Pasticceria Savarese, Bottega storica, Rome
Chefs: Irma Brizi e Federico Di BerardinoAt third place Pasticceria La Monica ,Castellammare di Stabia (Naples) 
Chef Francesco LastraCongrats to the winners !