Hello I just joined the forum and I am really glad to have found you guys . I am form Italy ( Rome ), but I live in Colorado , I have been here for almost 3 years. In my family we make Pastiera every year , even we arent form Naples , my mother is from that area , and we used to have a restaurant and that was one of our speciality. I havent attempt to make it this year , I have hard time to find a quality ricotta here where i live, and I have to say that I think my oven isnt working porperly , last time I tryed to make torta Delizia ( wich is another italian speciality cake with almond paste), it didnt came the way its supposed to be, but I cant afford another oven now so I might just keep on chocolate making Anyway the important thing for the Pastiera its the aromas you put in it and the ricotta of course.We use ricotta form sheep milk , has more a savory taste and its much better for cakes .Another thing you gotta to have the orange flower water , it isnt a Pastiera without that!We use cinnamom oil instead the powder because it leaves the mix nice and clear , while the powder makes it "dirty". Well I hope I can manage to make one and win over my oven and maybe post a pic. Nice to be here and I hope to be usefull as much as your posts have been for me in the past 2 weeks
