The pastiera I baked for today’s dinner.
I change my recipe every year. This time around I added orange-flower water, cinnamon, vanilla, lemon zest, and, instead of the various kinds of candied fruit that are traditional, two heaping tablespoons of bitter-orange marmalade, chopped up. This beautiful smelling thing is now cooling and waiting to be transported to my mother’s on 33rd Street.
Buona Pasqua to all my skinny guinea friends.
Erica De Mane 