Pastiera is the thing to have on your table for Easter Sunday lunch, which means that housewives all over Naples begin making this on the Thursday or at least the Friday before Easter – and this is for those using pre-cooked wheat berries that you can buy in a jar in Italian supermarkets. For those cooking their own raw grains, you need to begin cooking those at least three days earlier. The grains are soaked in water, which is changed often, and then boiled in milk until tender.