Step by step

The tart is ready! A phenomenal combination!

Whilst you’re making the pastry, be careful not to let it get too warm: cool your hands, let the dough rest in the refrigerator, and then roll it out with a cooled rolling pin.
According to legend, the tart was born in the Gulf of Naples where Partenope lived, and in whose honour the local inhabitants donated the ingredients (each with a different meaning) with which to make it.
apulian product pasta rice