On a spring afternoon, when the sunlight begins to warm the air and nature awakens, ricotta pie becomes the sweet protagonist of our festive moments. This dessert, typical of the Apulian tradition, presents itself as a rustic cake with a soft and creamy heart, where the ricotta, carefully and sweetly worked, blends with aromatic notes of orange and vanilla. The texture of the cream, smooth and velvety, is achieved through the skilled processing of ricotta, which in Puglia is a highly prized ingredient, often produced artisanally and characterized by a fresh and delicate flavor. Ricotta pie is not just a dessert, but a true symbol of conviviality, perfect for celebrating both small and large occasions, from birthday parties to family lunches during the Easter holidays. Its preparation involves the use of a crumbly shortcrust pastry that encloses the filling, a contrast of textures that enriches every bite. In some regional variations, ingredients such as chocolate chips or dried fruit can be added, making each version unique and personal. Served with a light dusting of powdered sugar or accompanied by a small glass of sweet liqueur, ricotta pie is a dessert that invites you to sit around a table, sharing moments of joy and simplicity, highlighting the authentic taste of Apulian tradition.

Mix the ricotta with the sugar, working it well until you have a smooth, lump-free cream. Incorporate the egg yolks one at a time, then, while mixing, add the orange zest, vanilla powder, diced candied fruit, and finally the liqueur. Line a 22/24 cm cake pan with shortcrust pastry and pour in the ricotta cream. Cover with more shortcrust pastry, folding over the edge of the bottom layer, prick it with a fork, and bake in the oven (180°) for about an hour, with 30/35 minutes directly on the baking tray and the rest on the grill. Dust with powdered vanilla sugar and serve.