Podcast Episode 7: Pastiera Napoletana: guest Francesco Russo, Neapolitan pastry chef

In this episode I talk with Francesco Russo, Neapolitan and pastry chef, about the pastiera napoletana, one of Naple’s most iconic desserts.

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Show notes

If you have any questions about this episode, please write them in the comments below and I will answer them as soon as possible. As always, if you enjoyed the episode, please share it with someone else you think might enjoy it. If you have a moment, please rate and/or write a review for this episode on iTunes. This will help other people to find and enjoy the podcast. Thank you so much for your continued support of Luca’s Italy and for all the wonderful feedback I’ve received so far. If you’d like to help me create and develop this podcast and receive exclusive bonus material and updates, please consider becoming a patron. Full details are on my Patreon site. Grazie mille!

The episode includes:

  • What the pastiera napoletana is.
  • The basic recipe.
  • What is tastes like.
  • Origin of the word pastiera.
  • Origins and myths:
  • 1. Parthenope
  • 2. Ancient Rome
  • 3. The convent of San Gregorio Armeno
  • Lo Cunto de li Cunti by Giambattista Basile and Cinderella
  • The development of the recipe.
  • Interview with Neapolitan and pastry chef Francesco Russo.


My slightly adapted recipe for pastiera napoletana on Great Italian Chefs.

Information about Lo Cunto de li Cunti.

Act 1 of La Gatta Cenerentola, a musical play in Neapolitan by Roberto di Simone (1976) based on the story by Basile.

Neapolitan dialect lesson.

Francesco Russo’s agriturismo, Casale delle Rondini.

Francesco Russo’s Instagram page.

Scaturchio’s pastry shop, mentioned in the interview (in Italian).

The sights and sounds of Via San Gregorio Armeno in Naples.

The original document (PDF) containing theory of the origins of the seven strips mentioned in the podcast (in Italian).

Other things to eat in Naples.

1 thought on “Podcast Episode 7: Pastiera Napoletana: guest Francesco Russo, Neapolitan pastry chef”

  1. Had completely forgotten my username……haven’t been called lucylastic for a long time now!!! But thanks for the namecheck at the end of the Pastiera podcast…….I really enjoyed listening in and learning the stories behind the recipe!! Thanks again Luca!!

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