Italian Savoury Easter Cheese Pie, also known as fiadone di formaggio, is a rustic combination of eggs and cheese enveloped in a very firm dough.
The combination of cheese and eggs is truly a wonderful thing. And I guess that if you were living in rural Italy, many, many decades ago, you found ways of making some very creative dishes, like these savoury fiadoni.
Come take a look…
The dough is a little bit difficult to roll out, but it has the all-important job of containing a cheese and egg mixture and so the whole combination just works. The cheeses I’ve used are a combination of Caciotta, Parmigiano–Reggiano, and Romano (Salerno). There’s just a slight bite.
ORIGINS OF THE RECIPE FOR Italian Savoury Easter Cheese Pie:
When I was a kid, this was one of the main Easter dishes. I can still remember all the preparations, led by my Mom and Grandmother, in the week before Easter. Would you believe me if I told you that my family would make between 25-30 savoury cheese pies, and just as many for the sweet ricotta pies? We all contributed to making the fiadoni… one of my jobs was to make the little steam vents in the dough with my grandmother’s thimble.
There was so much excitement and fussing during special holidays. Of course, there was all the food preparation, but that was just the excuse to get together with family and friends and to have a good time.
Once again, this is a regional dish from Italy. As I have previously mentioned, my dad’s mother was born in Ripabottoni, in the province of Campobasso, in the Italian region of Molise. The exact realization of the Italian Savoury Easter Cheese Pie will be different in other regions – for example, some families will include sausage and/or ham in their pies. I guess you can say that my family would make a vegetarian version of these rustic fiadoni.
Have you ever tried this Italian Savoury Easter Cheese Pie? Enjoy!!!
Italian Savoury Easter Cheese Pie
Ingredients
The dough:
- 8 eggs
- 8 tablespoons vegetable oil
- 1/8 teaspoon salt
- 5 cups all-purpose flour
The filling:
- 3 cups Caciotta cheese grated
- 2 cups Parmigiano reggiano cheese grated
- 1 cup Romano cheese grated
- 8 eggs
- 2 tablespoons parsley chopped
- 1/4 teaspoon pepper
The egg wash:
- 2-3 egg yolks
Instructions
To make the dough:
- In a large mixing bowl (of stand mixer), with whisk attachment, beat the eggs with the oil and salt for about 1 minute.
- Add about a third of the flour and whisk for 1-2 minutes.
- Switch to dough hook and add the rest of the flour.
- "Knead" dough for about 8-10 minutes. Alternately, you can knead by hand.
- Place dough on slightly floured wooden board.
- Divide dough in 4 parts.
- Wrap each quarter in plastic wrap.
- Let dough rest for at least half an hour.
- Meanwhile,you can grate the cheeses.
To make the filling:
- Grate all the cheeses, set aside.
- Whisk the eggs until frothy (about 1 minute).
- Whisk in the finely chopped parsley.
- Manually add mixture to grated cheeses and gently combine with wooden spoon.
- Set aside.
To assemble the pie:
- Line large cookie sheet with parchment paper. Set aside.
- Place one ball of dough on a slightly floured wooden board.
- With the help of a rolling pin, start stretching out your dough to a circular shape about 1/8- 3/16" thick. (I usually roll it out to a 12 inch circle).
- Place "your plate" over the dough and cut around it with a knife (My plate measures 9")
- Remove plate.
- Make a few incisions in the dough. ( I use a thimble)
- Place a heaping cup of cheese mixture in the middle section of half of your pie. (refer to picture in the blog)
- Cover and seal with a fork or with the end of your pastry cutter. Make sure you have a tight seal.
- Place on baking sheet.
- Brush with egg wash.
- Repeat. (I usually use the leftover dough to smaller cheese pies or combine them to make a fifth or sixth fiadone).
- Place in preheated oven at 350 ° F for about 20 minutes.
- Lower heat to 325 ° F and continue baking for 30-40 minutes until golden and puffy looking. Depending on your oven, you might want to place a sheet of aluminum paper loosely over the loaves, to prevent them from over browning.
- Place on racks to cool.
- Serve at room temperature.
Notes
Nutrition
Thanks for dropping by.
Ciao for now!
Maria 🙂
Rob says
Hi Maria.
Happy Easter to you and your family.
My Nonna use to make these. My grandparents on my dad’s side were from Sora.
Her recipe used to include sliced up salami and lots of black pepper. Everything else was exact. Have you heard of salami being added or is that a regional thing?
Take care.
Rob
Maria says
Hi Rob, thanks so much for sharing. Yes, definitely regional… and I would even say that every family put their own spin on it. My dad was a butcher, and he would make his own salami… but he preferred his cheese fiadone without the addition of any cured meats. Wishing you and your loved ones a Happy Easter!
Giovanna says
Thank you Maria first time making them alone and they turned out pretty good
Wishing you and your family a nice Easter safe and healthy
🌈🐣
Maria says
Thanks Giovanna! Happy Easter to you and your loved ones as well!
Maggie Molle says
Ciao Maria
My Mom Maria Donata Sauro was born in Rippabottoni my Nonno was Nicola Maria Sauro and my Nonna was Catherine Todaro Sauro. We are related to the Vanelli Family.
Thank you for sharing this recipe. I inherited all my Moms cook books when she passed away 12 yrs ago but never found the Fiadone recipe she made every Easter so I am extremely happy that I found you
Wishing you a Happy Easter
Maggie
Maria says
Yes! We are definitely related! Happy Easter to you and your loved ones ♥
Carmy Pizzoferrato says
My mother was from Casacalenda as well as both my grandparents! Last name Di Tulli. Fiadone was made in the same manner and was a staple at Easter.
Maria says
How wonderful Carmy! Thanks for sharing! Happy Easter!!!
Maria says
Maria,
I love your website! I have been searching for this recipe for years! I can not wait to make this. My mother was born in the Campobasso Province. She made Fiadone and Ricotta Rice Pie, (with no written recipes of course!) Thank you so much for sharing these recipes!
Maria
Maria says
My pleasure Maria! Enjoy!
Maria Spause says
Maria,
I made this today and I just have to thank you again for your recipes. It turned out exactly how I remember my grandmother and mothers tasting! I have not tasted this in more than a decade and it literally brought me to tears! Happy Easter!
Gratefully,
Maria
Maria says
How wonderful Maria! I am so happy to read this. Happy Easter to you and your loved ones ♥
Luigi says
Maria,
My grandparents came from Ripabonni as well and family name is Vannelli /Carmosinno surname “Giorgonne” any relation, figuring there are many Vannelli’s….I crave the Easter pies….
Maria says
Nice to “virtually” meet you Luigi. My nonno’s surname was “Remegilde”. I vaguely remember my grandparents making reference to yours… Yes, you are right, there are a few Vannelli’s… my grandparents immigrated to Montreal in the early 50’s.
I am sure you have so many wonderful memories associated with these Easter pies. Thanks so much for stopping by.
Liana says
Hi Maria,
My parents too came from provincia di Campobasso: my dad’s family was/is from Castrpignano and my mother’s family was/is from Castropignano and Roccaspromonte.
Thanks so much for posting this recipe! I didn’t think I would find an English recipe for fiadone! My mom used to make the savoury, sweet and sometimes put sausage in it. My favourite was the sweet. Have you ever heard of “pastiera”? My mom used to use the crust for fiadone but the filling was a sweet rice and milk mixture (almost like a flan).
So glad I found this site!
Maria says
Thanks so much Liana. I’m happy to “virtually” meet you.
Yes, sometimes my paternal grandmother would put sausage in it.
Oh, I love pastiera… my mom’s rice ricotta Easter pie is one of my favourites. Recipe can be found in the index.
Thanks so much for stopping by!
Wishing you and your loved ones a Happy Easter.
Alexa says
Ciao. What type of cheese is caciotta most comparable to? I’ve definitely never seen it in our local stores, even specialty stores. Hope to hear back. Grazie mile.
Maria says
Hi Alexa, it’s a semi-soft cheese. Although I have never tried, I would think that replacing it with another similar type of cheese should provide excellent results.
One reader recently shared her experience by substituting with Friulano cheese.
Wishing you and your loved ones a Happy Easter.
Julie says
Our family is from guardiaregia campobasso ! We make these but slightly different we use lemon ! Love the Easter traditions
Maria says
Hi Julie! Nice to « meet » you! I think I would love the addition of lemon. Wishing you and your loved ones a Buona Pasqua!
Sally Orsine says
What can you use instead of caciotta cheese, I can’t find it here in Youngstown or Boardman Ohio
I just found your website and I love all your recipes. Thank you so much .!!!!
Maria says
Thanks so much for your kind words Sally. I’ve asked around and no one provided me with a definite replacement. I don’t feel comfortable suggestion something I haven’t tested out for myself. Perhaps a reader can provide suggestions.
Wishing you and your loved ones a Happy Easter!
Cathy De Santis says
Hi there, my in-laws were from Casacalenda & Provvidenti & fiadone was part of their Easter traditions too. Since I started to make them a few years ago I use friulano cheese with the Parmesan & Romano cheeses & it’s a big hit. Friulano is easy to find in grocery stores. We like it very sharp so I decreased the Parmesan & increase the Romano.
Maria says
Thanks so much for sharing this information. I will definitely give this cheese combination a try.
Wishing you and your loved ones a Happy Easter.