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This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book

pastiera (napoletana)

Plural: pastiere (napoletane)

Language: Italian

Description: A classic cake or puff pastry tart from Naples or Moorish origin, round, crumbly and filled with sweetened ricotta, candied fruit and spices mixed with egg yolks and softened wheat berries. I have also seen it described as containing sweetcorn kernels. In any case, it is traditionally served at Easter in Campania.

Pronounced: pah-STYEH-rah nah-poh-leh-TAH-nah
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Naples in Campania

See places: Italian food and cuisine, Campania, Neapolitan food and cuisine

See foods and dishes: fogliatelle di Ricotta, Ricotta

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