Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
Fiadone con formaggio  or fiadoni con formaggio
Fiadone con Formaggio (Baked savory Easter sharp cheese pastries, without sugar, with parsley and pepper)
Originated from: Guardialfiera, Campobasso, Molise
Occasion: Easter
Contributed by: Rita Palazzo (her mother's recipe)

Printer Friendly Version


Fiadone, Fiadoni, Fiatoni, Hiadone or H'iatun'*

Pastry dough
1 kilo of flour
10 eggs
1 teaspoon of salt
1 tablespoon of vegetable oil for every egg used

1 kilo of grated cheese (3 or 4 different kinds, which could include 1/2 cup Parmesan, 1 1/2 cups Crotonese and another 1 1/2 cups of another Italian-style hard cheese, but not Romano as that is too salty)
15 eggs
1/4 teaspoon of white pepper
3 ounces of milk
Chopped parsley (optional)

*Fiadone (singular) or fiadoni (plural) were originally known as "hiaune," "h'iatun'," "hiadone" and "sciatun" 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.


Cut the dough in circles (size is optional).

Place the prepared filling on one side fold the dough over, and then press the edges together to form a half moon.

With knife make air vents on top.

Brush with egg yolk and bake in a 350 F oven for approximately 30 minutes or until golden in color.


The "Fiadone con formaggio" were made by Rita Palazzo for the Easter holidays and photographed by her as well.

Back to main list