Ingredients: Sheep ricotta, Cooked wheat , sugar, Eggs , Flour of wheat , vegetable margarine [vegetable oils and fats (fats: palm, coconut), partially hydrogenated fats (palm), oils (soy and sunflower and rapeseed and corn in varying proportions), water, emulsifier: (E471, E322 ), preservative E202, acidity regulator E330, flavorings, color: beta-carotene], candied citron (cedar peel, glucose-fructose syrup, sucrose, concentrated lemon juice, preservative: potassium sorbate), orange cubes candied fruit (orange peel 49%, glucose-fructose syrup, sucrose, acidity regulator: E330 citric acid, preservative: E220 sulfur dioxide ), icing sugar, vanillin, natural orange blossom flavor.

Contains allergens: Milk, Cereals containing gluten, Eggs, Soy, Sulfur dioxide

The pastiera should not be placed near heat sources, it keeps perfectly at room temperature 10/15 ° C, in a cool and dry place for 15/20 days.

The pastiera is a Neapolitan dessert typical of the Easter gastronomic tradition, which then spread also in the area of Reggio Calabria and its province.