Pastiera Di Grano Napoletana

The Pastiera Napoletana is a delectable Neapolitan tart made with cooked wheat, eggs, and ricotta cheese, and flavored with orange flower water. It is traditionally eaten at Easter and is perfect enjoyed with friends and family!

Italian-born chef Nino Settepani purchased his first bakery in Manhattan while still a student at NYU. After graduating, he perfected his craft at the French Culinary Institute. He opened a traditional Italian bakery, Settepani, in Brooklyn’s Williamsburg neighborhood in 1992, and it was such a success that a second location has been serving Harlem since 2000. Settepani has become more than just a restaurant or bakery; it’s a community gathering place where people come together to enjoy traditional Italian breads, pastries, cannoli, cakes, cookies, and more made with all-natural, organic ingredients.