In honor of the upcoming Easter holiday and one of my favorite cities, I present an alliteratively titled blog post about pastiera napoletana. This classic Napolitan Easter pie is made with ricotta, cooked grain, orange-flower water, vanilla, cinnamon, and candied citrus peels. Traditionally it is made on Maundy Thursday or Good Friday so the cake can set and its flavors can blend harmoniously before it is served on Easter Sunday. This afternoon, I had some pastiera napoletana from Volpetti (Via Marmorata 47, Rome), where they have it delivered from a town near Naples. As I contemplated a second slice, I couldn’t help but ask myself: WWJD?