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 🙂
Maria
Hi Maria,
How are you? Thanks for sharing your recipes. I found out about from your niece Antonella. I worked with her at the hospital.
I have a quick question. I have dehydrated parsley from my garden. Can I use that instead of fresh?
Thank you very much. As we speak, I’m preparing these savory fiadone and the sweet ones.
Have a great day.
Maria
Hi Maria! So nice to virtually meet you! Yes, I think that should work just fine! Have fun baking!
Mariella
Came across this recipe for Fiadoni, my husband is from Ripabottoni too and i make these every Easter for him even though I’m from Sicily.
Maria
These are truly such a treat! Thanks for stopping by Mariella!
Anthony Basilone
Hi Maria
my family (on both my mum’s and dad’s side are from Circello , Provincia Di Benevento.
We call these Schiavole and there has never been an Easter in my time ( I’m 57) without them.
I have made them the last five years using a combination of your and mum’s recipe and my children and nieces love them.
Happy Easter from Melbourne Australia.
Maria
I am so thrilled to read this Anthony! Thanks so much for sharing. Buona Pasqua to you and your loved ones!
Donna
Hello Maria,
I was searching your site for Easter cookies and to my surprise I saw your recipe for the Fiadone! I make these each year and we just love them. My great grandparents were from the region of Molise. I am fascinated by these regional recipes that unite people. I hope to get my version of this recipe up on my blog some day so my kids can continue the tradition. I love your website it brings me back to my Italian roots and the familiarity of your recipes is what I love. Keep up the great work!
Maria
Thank you so much Donna!
Marietta
Hello Maria. I enjoy your recipes so much. My grandma and father were from Campobasso. We made these every Easter. AS you stated, each province gave their own “twist” to the recipe. Our recipe is a bit more sharp because of additional cheese. Our recipe calls for lots of black pepper and fresh parsley. I am in my mid 70’s and still make them for everyone. Sadly most of the family is gone but the memories live on . Thank you so much.
Maria
Thank you so much for sharing Marietta. I absolutely agree, the memories must live on! Buona Pasqua to you and your loved ones ♥
Filomena D’adamo
Hi my name is Filomena and my mum came from Ripalimosan and my Dad came from Campobasso and she made her fiadoni the same happy Easter to you all x
Maria
Such a wonderful tradition! Thanks for sharing Filomena! Buona Pasqua to you and your loved ones!
Toni A.
Tastes just like my Nonna would make. She’s from Molise, our family calls it Chattone. Thanks for posting this!! It’s excellent.
Maria
Thank you kindly Toni! Hope you had a wonderful Easter!
Antonella Sauro
Hi Maria
My mum lives in Wales where they emigrated and she was born in Ripabottoni I have great links there plus more family in Montreal
Her maiden name is Carlone and my father Sauro
We make these at Easter but I have decided to bake them for Christmas this year .
A big hello yo your family thanks fir posting this xxxxx
Buon Natale xx
Maria
Thank you so much Antonella! I wonder if we are related. My grandmother’s sister married into the Sauro family. I also remember my dad had a friend whose family name was Carlone. Small world ♥ Wishing you and your loved ones a wonderful Christmas!
Rob
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
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!
Toni A.
Ye, Rob. I add caccitore sausage and parsley to it as well. My family is from Isernia, Molise and this is exactly what she’d make! Happy Eatser.
Connie D
My family is from Isernia as well. We don’t add any cured meat though. Sometimes my Nonna would add raisins, but very rarely as everyone preferred them plain. Thanks for posting.
Maria
Thanks so much for stopping by Connie. My pleasure ♥