For recipe see "Fiadone"

Apparently the word "fiadone" comes from the Germanic word "fladen" meaning "swollen." Some food writers describe the fiadone as a kind of flan, though it is obviously not a "traditional" flan at all, but something quite unique to the region of Abruzzo and Molise. A large number of articles on the world-wide web (possibly a translation of an article in an Italian 'Atlas') state: "The origins of the fiadone date back to the times of Messisburgo, a contemporary of Ariosto, and the court of Ferrara's "Renaissance steward." It gained a footing in Abruzzo mainly because the traditional recipe included saffron from L'Aquila. Today the whole region is involved in either making this cake or supplying its various ingredients. It takes the form of a savory sweet flan with a pastry base containing a filling of cheese, ricotta and egg. Its use is linked to the celebration of Easter and it is exchanged as a gift between the families during the holidays...." Photo: Mary Melfi.

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