It’s not Easter quite yet, but it doesn’t mean we can’t have a chat about pastiera — the most traditional Neapolitan Easter dessert — and learn how to make it! This wheat berry and ricotta pie is wonderfully perfumed with orange blossom water, cinnamon and candied fruits, a kind of non plus ultra version of the everyday ricotta cheesecake.

Pastiera is not particularly difficult to make, but it does require some “exotic” ingredients you’re not likely to find in a typical supermarket outside Italy, namely grano cotto (pre-cooked wheat berries) and orange blossom water. Candied fruits can also be hard to come by.