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ricotta cheese pie
Fiadone con la Ricotta (Italian Easter pie with ricotta, sugar, Strega liqueur and lemon zest)
Originated from: Guardialfiera, Molise, Italy
Occasion: Easter
Contributed by: Rita Palazzo (her mother's recipe)

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Pastry dough
1 kilo of flour
5 eggs
8 ounces of milk
8 ounces of oil
1 1/2 teaspoons of magic baking powder
3 tablespoons of sugar


2 containers of ricotta (900 g)
Zest of 1 lemon
5 eggs
1/2 cup of sugar
1 shot [biccierino] of liquor: "Strega" (optional)
Candied fruit (optional)
Chocolate, finely cut (optional)


Mix the pastry ingredients and work into a fine dough.

Use a rolling pin to flatten the dough or a pasta machine.

Cover the bottom of a pie dish with the pastry dough.

Add the ricotta filling.

Cover with thin strips of dough so as to form a lattice.

Brush the top with egg yolk.

Bake in a 350 F oven for approximately one hour or until golden in color.


The "fiadone con la ricotta" was made by Rita Palazzo for the Easter holidays and photographed by her as well.

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