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sweet fiadone
Sweet Fiadone (Italian Easter pie with ricotta, flavored with lemon and orange juice, cinnamon and Strega liquor)
Originated from: Abruzzo or Calabria
Occasion: Easter
Contributed by: Dorinda (nee Carosella) Cavanaugh

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For dough
3 eggs
3/4 cup sugar
1 stick margarine
1 3/4 cups sifted flour
2 teaspoon baking powder
1 teaspoon vanilla

For Filling
1 1/2 lbs ricotta
6 eggs, well beaten
1/2 wineglass Strega liquor
juice of 1/2 orange
juice of 1/2 lemon
2 cups sugar
1/2 teaspoon cinnamon


Mix eggs, sugar, margarine, and vanilla together. Sift flour and baking powder. Mix all together. Roll out to make bottom crust (pie is usually made in a deep dish).

Make filling.

Top bottom crust with filling.

Cover pie with strips of dough in woven pattern.

Bake at 325 F for 1 hour (should be on moist side).


Dorinda Cavanaugh's parents originated from two different regions -- her father, Mr. Nicholas Carosella, was born in Castelfrentano, Abruzzo; her mother was born in the United States and her mother's mother was born and raised in Calabria. The recipe in this entry was often made by Dorinda Cavanaugh's mother, Mrs. Ida Carosella. Dorinda Cavanaugh wrote down her mother's recipes and put them all together in a collection, entitled, "Secrets from Nana's Kitchen." The recipe in this entry comes from this private publication........ Photo: Mary Melfi.

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