Grano Cotto is cooked wheat which is traditionally used to prepare ‘Pastiera Napoletana’, the famous Easter pie from Naples, usually made on festivities. Pastiera is made with cooked wheat grain, ricotta, orange blossom water and candied fruits. Pastiera is a Neopolitan cake or tart, but is popular throughout southern Italy, and its roots go back to Roman times. It is traditionally an Easter cake but is also a popular celebration cake at all times of year.
To follow a recipe for Pastiera Napoletana, Click here.