Just in time for spring and Easter, the Pastiera Napoletana – a traditional Neapolitan cake – is a classic found throughout the Campania region of Italy. It’s a dream come true for both carb-lovers and those with a sweet tooth. We turned to Italian-born, Augsburg, Germany-based Ooni Ambassador, Vincenzo Viscusi (aka @vincenzoviscusi), for his take on the famed dessert.

Neapolitans traditionally prepared this cake in the week leading up to Easter (to allow all the ingredients’ flavors to develop). But it’s so popular today, that pastry shops and restaurants in Naples now sell it year-round. 

The Pastiera Napoletana is known for its shortcrust pastry base and creamy filling made with grano cotto (an Italian cooked-wheat product – more on that in the note below) and ricotta scented with lemon zest, orange blossom, vanilla and cinnamon. For an extra dose of sweetness, you can also add candied fruit. 

Who first created this Easter dessert is a bit of a mystery. Legend has it that it was a mermaid named Partenope. During one spring stay in the Gulf of Naples, the Neapolitan citizens brought him the ingredients of the cake as a gift. Partenope, in turn, took them to the gods, and the dessert was born. If you’re not one for mythology, the dish may be from the 18th or early 19th century, when sugar became more available and Swiss immigrants, who loved their sweet dishes, started to make homes in Naples. 

Whoever invented the Pastiera, we’re very happy they did. It’s a tad time-consuming, but the dessert is well worth it.