There's No Easter in Naples Without This Sweet Grain and Cheese Pie. Pastiera is made three or four days before Easter Sunday so the different flavors can blend. Here is the traditional Neapolitan recipe for this deliciously rich Italian cake.

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New York style cheesecake recipes are made with a combination of cream cheese and Italian cheese cakes made with ricotta cheese. In the early 1920's, this particular silky style of cream cheese was developed in the New York area.

Panettone (Milanese: panetton classical orthography, panetùn other orthography) is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city. Maltese nationals are also traditionally associated with this sweet bread.It has a cupola shape which extends from a cylindrical base and is usually about 12-15 cm high for a 1 kg panettone. Octagonal bases are sometimes seen, as well as the frustum with star section shape more common to pandoro. It is made during a long process which involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron and lemon zest, as well as raisins, which are added dry and not soaked. Many other variations are available such as plain or with chocolate . It is served in slices, vertically cut, accompanied with sweet hot beverages or a sweet wine, such as Asti or Moscato. In some regions of Italy, it is served with Crema di Mascarpone, a cream made from mascarpone cheese, eggs, and typically a sweet liqueur such as Amaretto; if mascarpone cheese is unavailable, zabaglione is sometimes used as a substitute to Crema di Mascarpone.The most famous producers were Motta, Bauli, Alemagna and Tre Marie.Efforts are underway to obtain Protected Designation of Origin and Denominazione di origine controllata status for this product, but as of mid-2007, this has not occurred.