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June 09, 2008

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Lucy

It's true.

Almost everything does taste better with the darkest, bitterest of chocolates.

Lovely recipe, Simona.

Susan from Food Blogga

I came across Pastiera recipes when I wrote a piece about Italian Easter pies. That's because many ricotta pies are made with wheat but are apparently different from pastiera. You probably know the differences more intimately than I do. And yours looks so lovely. Thank you for sharing.

Marta

Mm.. maybe I'll try this chocolate variation with my other half of the ingredients. :)

Simona Carini

Thanks Lucy, fellow chocolate-lover.

Hi Susan. I grew up eating two different kinds of Easter "cakes" one savory, typical of my home town, and one slightly sweet, typical of my parents' area. I actually know only pastiera as a pie with ricotta and grains. Thanks for your kind words.

Yes, Marta, then you can compare the two.

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