In a large saucepan, combine the cooked wheat, milk, cinnamon, and citrus peels. Mix well and heat over medium. Cook the wheat until the milk is absorbed, about 10 minutes after it starts to boil.

Once cooked, remove the peels and transfer the wheat to a bowl. When cooled, add the ricotta and mix well, then add the sugar.

Separate the egg yolks from the whites. Add the yolks to the wheat mixture one at a time, mixing well after each addition. In a separate bowl, beat the egg whites until stiff, then gently fold them into the mixture in batches, using upward strokes to keep them fluffy.

Add the extract and candied fruit, mix well, and set aside.

Preheat the oven to 340°F (170°C) in conventional mode. Bake for 50 minutes, then lower the temperature to 320°F (160°C) and bake for another 15 minutes. The pastiera should be golden when done. Let it cool in the turned-off oven with the door open for about 10 minutes, then remove and leave in the pan until the next day. Remove from the pan only when completely cooled.