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Scaturchio's Pastiera Recipe

Scaturchio's Pastiera

Recipe courtesy Luigi Fiume

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on April 20, 2011

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    I was going to make this for Easter, but I noticed the 5 cups of sugar. Did anyone use that much?

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  • on November 07, 2010

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    First when making this pie you have to buy the whole grain kernels, or what is called grain or "grano" soak in cold water for 24 hours, drain the water, refill and soak for another 24 hours, then you boil with the butter and then refrigerate for another 24 hours. You do get a lot of filling with this recipe, I usually make the whole amount with the 10 inch pie tin and I buy 2 frozen 9 inch deep dish pre-made pie shells, I keep the large one for my family and the other 2 I give to family and friends. My family being from Naples, Italy, it was a pleasure to find this recipe. I make it every year and my husband who finds the bakeries pies to be too dry, absolutely loves it!!!

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  • on March 21, 2008

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    this recipe is soooooo not right! it calls for 1pound plus 2oz of the wheat which turns out to be waaaay to much. as a matter of fact, the whole filling recipe is enough for TWO WHEAT PIES. So after buying all of those ingredients i could only make one pie and the other half of the filling went to waste. And another thing, 6 servings??? are you nuts?? have you ever had wheat pie?? this pie at least serves 10 people!

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  • on March 12, 2008

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    One step missing in this recipe: You have to soak the wheat kernels first, as you would with dry beans, and then you boil them.

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  • on April 21, 2006

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    Thank you Tyler! Perfect & Truly Italian in every way!
    I would just have to mention make sure you soak your grain in cold water for at least 2 days prior to cooking on stovetop And this recipe does yield plenty so be prepared to make at least 3 Easter pies!

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  • on March 22, 2006

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    Have not made this becuase of the reviews & do not know what whole wheat kernels are...Could the difference in the reveiws have something to do with knowing what they are & which to buy? What are they?

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  • on March 10, 2006

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    I tried to make this and it was very expensive to buy all the ingredients. The wheat that I used was soft wheat berries and I am not sure that this was right. It did not turn out very well. It was very grainy and the candied fruit did not add much to the recipe.The recipe is not easy to follow and it made enough for 2 pies which was 2 too many.

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  • on February 26, 2006

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    Years ago I used to make this Italian cake with my mother-in-law. She died years ago and so did the cake until I saw it on your show. I was so happy to be able to make it for my children again. It is the same as I remember it. Just a note for your recipe: Let the cake stay in the refrigator for a few day before eating. It brings out all the true flavors. Thank You for finding this wonderful Italian cheese cake again for me. Rosemary

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  • on February 24, 2006

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    I cannot get this recipe, I have tried and the picture only comes up on my computer. please send me this recipe so that I can rate it.

    thank-you
    judivan@netzero.net

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  • on May 06, 2005

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    I'm very familiar with the Scaturchio Bakery. It is the best in Naples. I've been making pastiera for many, many years, and tried several good recipes. However, this is by far the best I've ever made. I make it every Xmas & Easter, then a few times in between. The compliments I get every time, are worth all the work. Thanks to Tyler for going to Naples to get this recipe.

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