Prepare the wheat cream well in advance: In a saucepan, combine the cooked wheat, milk, 1 tablespoon of butter (from the 7/8 cup listed), 1 tablespoon of sugar (from the 1 cup listed), a pinch of salt, and the lemon zest in large strips (do not grate). Cook over low heat until the wheat absorbs all the milk. Let cool completely.

In a large bowl, beat the eggs and yolks with the sugar. Add the ricotta, vanilla, grated orange zest, and rum extract. Mix well until smooth, then fold in chocolate chips to taste.

Remove the lemon zest strips from the wheat cream, then combine the wheat cream with the ricotta mixture.

For the pastry dough: Prepare the dough with the listed ingredients and let it rest in the refrigerator for 1 hour. Grease a 9-inch (24 cm) tart pan with butter or line with parchment paper. Gather any leftover dough, knead it together, and roll it out to make strips for decorating the top of the pastiera.

Roll out the pastry dough and line the tart pan. Pour in the ricotta and wheat filling, then decorate the top with the pastry strips. Bake in a conventional (non-convection) oven at 350°F (180°C) for about 1 hour. When the cake is golden, turn off the oven and leave the pastiera inside with the door open for about 10 minutes.