Curiosities

Why puffs? Because during baking, the dough, even without yeast, rises until it pops out of its shell as if someone had blown on it. The puff is also called “love letter” because the edges of the pastry close over the filling just like the flaps of an envelope enclosing a sweet love message like the filling of the puffs. In other parts of the region, the puffs are called sweet fiadoni: the classic fiadoni are typical of the coast and are prepared like a rustic pie or like ravioli or turnovers filled with eggs and cheese. In the inland areas of the region, the ring-shaped version of the puffs is prepared using a classic bundt cake mold, in the area of L’Aquila the dough is flavored with saffron while in other areas raisins are added.

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