Comments on: Easter Grain Pie – Pastiera Napoletana

By: Louise Picardo Hundertmark

Louise Picardo Hundertmark — Sat, 23 Apr 2011 22:20:23 +0000

My families came from Molise & Avellino, & both made a similar treat. I just baked the ricotta version–eggs, sugar, ricotta into a soft crust pie dish. The other is a eggs, mozzarella, a bit of Romano, in the same soft crust. Fill half, fold crescent shape, perfect with wine. We use both as desserts, tho the younger generation loves to begin a meal with mozzarella (jack is good too). My mother died at 89 in June, 2000. Her Easter ‘supply’ of Fiadone–the name for these treats, kept us well sated till we finally learned to make them without her! Thanks for the memory jogging.

By: Patty

Patty — Tue, 29 Mar 2011 18:50:14 +0000

@You should use a 9-inch. spring form pan.

By: Angela

Angela — Thu, 24 Mar 2011 16:58:45 +0000

Do I use a pie plate or spring pan to make this pie?

By: Fran Leone

Fran Leone — Sun, 28 Mar 2010 22:24:55 +0000

I always made this with my Mom in NY. Grain available on counters.. in pastry shops and little delis. I am confused as when I go look for the whole grain kernals here in charlotte nc I find so many different to choose from and none look like the grain we use to cook.

Do you know a place online to order and the correct name of the correct grain?

I just found the orange flower water we use…. but need the grain!!
Thanks