Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
fiadone Molisana
Fiadone con Formaggio (Baked Easter sharp cheese pastries, without sugar, with parsley and pepper)
Originated from: Casacalenda, Molise, Italy
Occasion: Easter
Contributed by: Sue Alfieri (Zia Rosina's recipe -- Fiadone, Version II -- adapted)

Printer Friendly Version


Fiadone, Fiadoni, Fiatoni, Sciatun, Hiaune, Hiadone or H'iatun'+

For the Pastry Dough [makes about 2 fiadoni]
Flour as much as needed [about 1 3/4 cups]
2 eggs
2 tablespoons vegetable oil
Pinch of salt

For the filling
1 cup Parmesan Reggiano cheese, grated
1 cup ["Salerno"] Romano cheese, grated*
1 cup Caciotta cheese, grated
4 whole eggs
1 1/2 tablespoons parsley, finely chopped
A pinch of pepper

For brushing the tops of the fiadoni
2 egg yolks, beaten

*Store-packaged grated Romano cheese can be used but it is best to buy a piece of Romano cheese [the brand "Salerno" Romano works very well] that is still not yet grated and then have it grated at the store.

+Fiadone (singular) or fiadoni (plural) were originally known as "h'iatun'" or "hiadone" in the Molise countryside. However tourist brochures from this region now refer to them as "fiadone." On the world-wide web this style of cheese pastry has many different names, including: fiadone con formaggio, fiadone al formaggio, fiadone di formaggio, fiadoni con formaggio, fiadoni al formaggio, fiadoni di formaggio and fiatoni.


To make pastry dough

o Combine ingredients and work into a pastry dough.

o Shape the dough into a ball. Wrap with clear plastic.

o Place in a container. Cover with a linen cloth.

o Let the dough rest for an hour or so at room temperature.

To make cheese filling

o Beat eggs

o Mix grated cheeses.

o Combine beaten eggs with grated cheese -- do the mixing by hand using a wooden spoon or fork, do Not use a blender or food processor. The cheese mixture should not be too smooth, but remain in its natural state.

o Add finely grated parsley and a pinch of pepper. Mix well (by hand).

To make the fiadoni

o Using a rolling pin, roll out the rested pastry dough to about 1/8 inch thick.

o Cut out circles with a serrated roller pastry cutter the size of a very large dinner plate (about 11 inches wide).

o Place the filling in the center of the circle.

o In the half of the pastry circle that will cover the filling, make three "thimble" size holes.

o Seal the pastry pockets with a fork.

o Re-cut the edges with a serrated roller pastry cutter (to make it look more appealing).

o Brush the tops of the fiadoni with egg yolk.

o Bake in 325 degree oven for about 30 minutes or until golden (N.B. the fiadoni should increase in volume in the oven).

o Store in fridge till needed.

o Before serving, cut each fiadoni into thin slices -- about 1/4 inch thick (A well-made fiadoni should increase in volume in the oven, so that one should end up with slices that are about 2 1/2 inches high, 3 to 4 inches wide, and 1/4 inch thick).

o Serve at room temperature.


Photo: Sue Alfieri.

Back to main list