Abruzzo fiadoni are a typical product of Abruzzo and Molise, mainly prepared during the Easter period. They are mostly savory, but there is also a sweet version.
They have the shape of a ravioli and are filled with cheese, eggs, and flavored with pepper.
They can be shaped like a half-moon or, in some places, they are made with a slightly rectangular cut.
In fact, in the step-by-step photos, which are old, there is the rectangular cut, but at the change, I made them rounded, I like them more.
They are really very good and during Easter they can be found in great quantities in all supermarkets and bakeries, precisely to respect the Easter tradition.
The Molise version differs in that it generally also includes fillings with raisins and candied fruits or sausage and cheese… at least from what I know.
Obviously, if you use Abruzzese pecorino for the filling it will be better, but make it anyway with what you can find. For the recipe, I used pecorino romano from the Pinna cheese company, a company rich in history and their products are a guarantee.
I really recommend you try making them following my recipe and maybe let me know if you liked them!
Approx. 130 Kcal per each fiadone
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 1 Hour
- Portions: 38 fiadoni
- Cooking methods: Electric oven
- Cuisine: Italian Regional
- Region: Abruzzo
- Seasonality: All seasons, Easter
Ingredients for making Abruzzo Fiadoni
- 4 cups All-purpose flour
- 3/8 cup White wine
- 3/8 cup Extra virgin olive oil
- to taste Salt
- to taste Pepper
- 10 oz Grated Pecorino
- 7 oz Grated Rigatino
- 2 Medium eggs
- 1 pinch Baking soda
- to taste Pepper
- 1 Egg yolk
Preparation of Abruzzo Fiadoni
Prepare the dough by combining the flour, white wine, eggs, oil, salt, and pepper, knead everything well and work until you get a dough.
Make sheets with the pasta machine to a thin but not too transparent thickness, I did number 3, but it can vary from machine to machine.
Separately, mix all the ingredients for the filling well until you get a compact and well-mixed compound.
Make the sheets, place a little of the mixture spaced between them and fold to form half-moons or squares, according to your preference, and seal the edges well.
Prepare a baking sheet lined with parchment paper, place the fiadoni on it, score them on the surface with a knife, making a small cut, and brush with egg yolk.
