“Promises and pie crust are made to be broken.” Jonathan Swift
Pastiera Napoletana
My husband’s grandparents were born in Scafati and Casalnuovo di Napoli, Italy. His grandmother immigrated to the United States when she was 16, and his grandfather was 23 years of age. I wonder if, at such a young age, I would have had the courage to leave behind everything I knew.
Here are some photos of Rose and Pasquale.
This is Rose in 1910 at age 18.
This is Rose and Pasquale with their six children in 1924.
Since Rose and Pasquale grew up near Naples, when I found this recipe for an Easter Neapolitan cake, I was eager to try it.
I loved everything about this cake. The filling has a light texture with a slight lemon flavor.
The crust is rich flavorful and similar to that found in some New York style cheesecakes. P.S. My mind is racing to come up with some other fillings to fill this amazing crust.
My husband enjoyed this cake so much that he told me to hide it so that he would not be tempted to eat more.
Even though this cake is typically served at Easter, I think it could be served any time of the year. It would be perfect with any seasonal fruit.
For the ingredient list and instructions for preparation, go here.
