The tale goes that unknown nun wanted that cake, symbol of the resurrection, to have the perfume of the flowers of the orange trees which grew in the convent's gardens.

She mixed a handful of wheat to the white ricotta cheese, then she added some eggs, symbol of the new life, some water which had the fragrance of the flowers of the spring time, candied citron and aromatic spices.

[citation needed] Lore has it that the nuns of the ancient convent of San Gregorio Armeno used to prepare a great quantity of the pie for the rich families during Easter time.

The pastiera has to be cooked some days in advance, no later than Maundy Thursday or Good Friday, in order to allow the fragrances to mix properly and result in that unique flavor.

The recipe differs from that of the sweet pastiera for the dough based on pre-cooked wheat and the filling obtained from the union of sausages and cheeses (the most typical are Neapolitan salami and caciocavallo).