In Campania, la pastiera, is dessert that MUST be served during the Easter season. Each paese, town, has their own version, and I'd like to pass on one from Avellino. Flavia Pappalardo of Tenuta Montelaura prepares it this way. The Avellinese pastiera, particlarly hers, is different from the one prepared in Naples in three ways.
1) In Avellino, wheat takes precedence over all the other ingredients, giving this dessert a 'pizza rustica' quality.
2) She uses ricotta made with goat's milk instead of cow's milk. which gives it a stronger flavor.
3)A splash of Strega liqueur.
Here is the complete recipe:
Ingredients for a pastiera (2.kg)
500 gr of ricotta
½ liter of whole milk
180 grams of lard
1 tsp cinnamon powder
80 g mixed candied fruit
1 pinch of salt.
If you are interested in other recipies, or are looking for a nice day trip about 45 minutes from Naples, check out http://www.tenutamontelaura.it/