Ingredients
For recipes see the category on this website called -- "FIADONE."
Directions
Notes
Nowadays "fiadoni" come in different shapes and sizes. Back in the 1930s they were generally presented in half-moon shapes -- at least they were in and around the town of Casacalenda, Molise. Many first generation Italian-Canadians don't actually refer to these cheese-stuffed pastries as "fiadoni," they generally call them "hugh-don'" or "shiaton." Nonetheless, "fiadone" (singular) and "fiadoni" (plural) are the words that are used in government tourist brochures to refer to this style of pastry (which can be filled with sweetened ricotta or sharp cheese). Possibly, the reason these Easter sweets may have been named as they are is because the word, "hugh-don'," in the Molisani dialect means, out of breath or all puffed up. As these cheese treats often look "puffed up" (the cheese often pops out of the air vents) that's why they are called what they are.... Photo: Mary Melfi. |
