1.0Delicious Recipeshttps://www.gzrecipes.com/eni pasticci(ni) di Ninahttps://www.gzrecipes.com/en/author/ipasticcinidinina/rich600338<blockquote class="wp-embedded-content" data-secret="jYkKQVGngR"><a href="https://www.gzrecipes.com/en/ipasticcinidinina/neapolitan-pastierine/">NEAPOLITAN PASTIERINE</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/ipasticcinidinina/neapolitan-pastierine/embed/#?secret=jYkKQVGngR" width="600" height="338" title="“NEAPOLITAN PASTIERINE” — Delicious Recipes" data-secret="jYkKQVGngR" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/04/Neapolitan-pastierine-1-8-69cffd97cb9621-97857887.jpg19201438Neapolitan pastierine are the single-portion version of one of the iconic desserts of the Neapolitan tradition. They are small tartlets made with a fragrant, crumbly sweet shortcrust pastry, filled with a creamy mixture of ricotta, cooked wheat and aromas. Ideal to prepare in advance, they develop their fullest flavor after resting. At Easter, especially in Naples and nearby areas, they are practically always present on the table: the scent of orange blossom fills the house already on Holy Thursday or Good Friday, when they are prepared calmly, often with family. Some follow grandmother's recipe to the letter and others add their secret touch, but the result is always the same: a dessert that tastes of celebration, spring and home. Pastierine are also perfect to take around when visiting relatives or to share after the Easter lunch. Below we see how to make them: