For raw wheat berries:

Rinse the wheat well and soak for one day, changing the water at least three times.

Rinse again, then boil for one hour until soft. Drain, let cool, and weigh out 2 1/2 cups (500 grams).

Cook the wheat in enough water to cover it by about half an inch (over 1 cm).

Add 1 tablespoon lard, 1 teaspoon cinnamon, 1 split vanilla bean, a pinch of salt, thin strips of lemon zest (and orange zest if you like).

Cover and cook over low heat until it becomes creamy. Let cool.

Drain and sift the ricotta, then mix with the sugar.
Stir and let rest in the fridge overnight.

Then quickly knead on a floured surface until the dough is smooth and even.

Shape into a disk, wrap in plastic wrap, and chill in the fridge for 30 minutes.

Meanwhile:

Pass one-third of the cooked wheat through a food mill after removing the citrus peels and vanilla bean.

I like to keep some texture, so I pureed two-thirds, but you can puree all of it if you prefer.

Take the ricotta from the fridge and gradually mix in the eggs and yolks.
Add the orange blossom water, wheat mixture, and finally the candied orange peel (if using).

After the dough has rested, butter and flour two 10-inch (25 cm) pie pans. Roll out the pastry to about 1/4 inch (5 mm) thick and line the pans.

Pour in the wheat and ricotta filling, then decorate the top with the remaining pastry, cutting it into seven strips.

Bake at 320°F (160°C) for about 1 hour.

Remove the pastiera from the oven and let it cool completely.

Once cooled, dust with powdered sugar.

Pastiera is best enjoyed one or two days after baking.