Fiadone Abruzzese




It’s been awhile since I posted. Family life has kept me busy and away from the blog. Easter is almost here and wanted to share with you an old family recipe that is usually baked at Easter time. My children wait anxiously for this savoury pastry. It only takes one bite! I will assure you will not stop at one. This recipe is a classic Abruzzese recipe. Some parts of Abruzzi turn this pastry into a salty/sweet combination. I personally like the savoury version using the sharpest pecorino cheese. In my recipe I used sheep ricotta cheese and parmesan cheese. Sheep ricotta cheese is not always found. I was lucky enough to find it at my local Italian Cheese store north of Toronto called Grande Cheese.

Making fiadone


I find Italian recipes are mostly all a labour of love. It takes a while to make this but the outcome is worth it. I pulled out my pasta maker to roll out the dough evenly. If you don’t own a pasta maker. You can roll out the dough to about 1/4″ thick.

The key to the filling is to find a hard pressed ricotta like Santa Lucia.

Fiadone Di Pasqua

Preheat the iven to 350 degrees


3 eggs

1/2 cup white wine or dry vermouth

1/2 cup vegetable oil

4 cups of all purpose flour, plus more for kneading

1/2 tsp salt



2 ricotta about 1lb each

1 egg yolk (save the white)

2 whole eggs

Pinch of nutmeg

1 1/4 cup parmeggiano reggiano cheese, grated

pepper to taste


Combine all the filling ingredients into a large bowl and stir until well incorporated. Store in the refrigerator until ready to use.

Filling for the fiadone

For the dough, incorporate the liquids together. Add the flour 1/2 cup at a time until a soft dough is formed. Take the dough onto a floured surface and knead the dough, continuing to add flour to the dough.

Knead your dough until a soft, but not sticky dough is formed

Divide your dough. Roll out to long strips of about 6 inches wide and 1/4 inches thick. Lightly flour the strips.

Rolling out the dough and lightly flour


Brush the reserved egg white across edge of dough


Add cheese filling by the tablespoon, leaving about an inch apart. I use the old fashioned way of measuring by using my 2 fingers as a guide


Fold over the dough


Using a ravioli cutter, cut in half semi-circle and crimp shut


Brush with egg yolk wash and score the dough with a pair of scissors

Place your fiadone on a parchment lined cookie sheet.

Bake at 350 degrees for 10 minutes, then reduce oven to 300 degrees and continue to bake for another 15 minutes or  until golden.

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