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Neapolitan pastiera is a traditional dessert from Campanian cuisine, typically prepared during the Easter holidays. It is a pie made with shortcrust pastry filled with a rich mixture of cooked wheat, ricotta, sugar, eggs, candied fruit, and aromas. Here is the traditional recipe for making a delicious Neapolitan pastiera.

Ingredients
For the Shortcrust Pastry
500 g of 00 flour
200 g of sugar
200 g of butter
3 eggs
1 pinch of salt
Grated zest of one lemon
For the Filling
580 g of cooked wheat (canned)
400 g of sheep ricotta
400 g of sugar
6 eggs
200 ml of milk
70 g of candied orange
70 g of candied citron
1 teaspoon of ground cinnamon
1 vanilla pod (or 1 teaspoon of vanilla extract)
Grated zest of one orange