Celebrate Easter Italian style with my family’s recipe for fiadone di formaggio, a savory Italian cheese pie. From the pie crust to the cheese filling, savor the taste of tradition in every bite.
Today, I’m thrilled to share my family’s cherished recipe for savory Italian cheese pies, known as fiadone di formaggio in Italian.
My family’s Easter tradition includes making these delicious rustic pies alongside many other Italian Easter treats, like crescia and pizza rustica.
Growing up Italian, the weeks and days leading up to Easter were a flurry of activity. My mom and Nonna would make dozens of these savory cheese pies, complemented by an equal number of fiadone dolce, or sweet fiadone made with homemade ricotta.
Each family member, including the kids, had their designated role. I fondly recall creating the delicate steam vents in the dough with my grandmother’s trusty thimble. As I got older, I was given the task of “pinching” the dough with my nonna’s pastry wheel.
The perfect blend of savory cheese and eggs nestled within a flaky crust creates a symphony of textures and flavors that is simply irresistible.
Won’t you join me as I share the treasured secrets of my family recipe for this fiadone recipe?
Jump to:
Ingredients
For the dough:
- Eggs: Room-temperature eggs provide structure and richness to the dough.
- Vegetable oil: I prefer vegetable oil, but you can easily use olive oil.
- Salt: A small amount of Kosher salt is all you need to enhance the flavor of the dough.
- All-purpose flour: All-purpose flour forms the base of the dough.
For the cheese filling:
- Caciotta cheese: Caciotta cheese adds a creamy texture and mild flavor to the filling, complementing the other cheeses.
- Parmigiano Reggiano cheese: Parmigiano Reggiano cheese has a rich, nutty flavor.
- Romano cheese: Romano cheese contributes a sharp, tangy flavor to the filling, adding complexity to the taste profile.
- Eggs: Eggs bind the filling together and help it to set during baking.
- Pepper: Use as much or as little as you like.
- Parsley (optional): Italian parsley brightens the flavors of the pie. Please note that this is an optional ingredient.
Let’s prep the fiadone recipe
Let’s start by preparing the dough, which must rest for 30 minutes.
- In a large bowl of a stand mixer, whisk together 8 eggs (room temperature), 8 tablespoons of vegetable oil, and ⅛ teaspoons of salt until well combined.
- Switch to a dough hook. Gradually add 710 grams of all-purpose flour (5 cups) and “knead” the dough for about 8-10 minutes until smooth. It should pull from the sides of the bowl. Alternatively, you can knead by hand.
- Place the dough onto a surface dusted with a light layer of flour. Divide the dough into 4 equal parts. Shape the dough into balls.
- Cover the dough with plastic wrap and allow to rest at room temperature for at least half an hour.
Next, let’s prepare the cheese filling.
You will need to grate 200 grams (about 3 cups) of Caciotta cheese, 120 grams (about 2 cups) of Parmigiano Reggiano cheese, and 75 grams (about 1 cup) of Romano cheese. I use a box grater’s medium grate for the Caciotta cheese and the fine grate for the other cheeses.
- In a large bowl, whisk 8 eggs until frothy.
- Add the grated cheeses and ¼ teaspoon pepper.
- Gently combine with a wooden spoon.
Preheat your oven to 350°F (175°C) and position the oven grate in the middle. Line a large cookie sheet with parchment paper and set it aside.
How to assemble fiadone
You will notice that assembling fiadone is similar to making calzone, as both involve enclosing a filling within the dough. Here is the procedure:
- Place one ball of dough on a lightly floured wooden board.
- With a rolling pin, roll out the dough to a circular shape about ⅛ to 3/16 inch thick, aiming for a 12-inch circle.
- Place a 9-inch plate over the dough. Cut around it with a pastry cutter to form the pie crust.
- Remove the plate.
- Make three incisions in one-half of the dough. As you can see in the picture above, I used my Nonna’s thimble to make three small air vents.
- As an option, you can pinch the dough decoratively. Remember to turn it upside down so the flat side faces up.
- Spoon a heaping cup of the cheese mixture onto half the dough circle.
- Fold the other half of the dough over the filling to form a half-circle.
- Seal the edges tightly with a fork or the end of a pastry cutter.
- Transfer the assembled pie to the prepared baking sheet.
- Repeat the process with any remaining dough and filling, forming additional pies.
- Brush the top of the pies with egg yolks.
- Place the pies in the preheated oven at 350°F (175°C) for about 20 minutes.
- Reduce the oven temperature to 325°F (160°C). Continue baking for 30-40 minutes or until the pies are golden and puffy.
- If needed, loosely cover the pies with aluminum foil to prevent over-browning.
- Once baked, transfer the pies to cooling racks. Cool to room temperature before serving.
Be sure to watch the video located in the recipe card for a visual representation of the recipe.
Tips
- Grate the cheese just before assembling the pies for the best flavor and texture.
- Keep the dough balls covered with plastic wrap while working on assembling the individual pies to prevent it from drying out
- Be mindful not to overfill the pies to prevent the cheese mixture from leaking out during baking. Leaving a small border also helps to prevent this.
- Ensure the edges of the pies are tightly sealed to prevent the filling from oozing out while baking.
- Brushing the pies with egg wash before baking creates a beautiful golden crust and adds shine.
FAQ
Yes. Gather the scraps of dough and press them together into a ball.
Yes, you can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just make sure to wrap it properly and let it come to room temperature before rolling it out.
Once cooled to room temperature, store the cheese pies in an airtight container or wrap them tightly with plastic wrap. Refrigerate for up to 1 week. For longer storage, individually wrap the pies in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator.
Italian Easter Recipes
Recipe origins
Growing up Italian meant our home always had excitement and bustling activity during Christmas and Easter.
While food preparation was undeniably a focal point, it served as more than just a culinary task—it was the catalyst for cherished gatherings with family and friends, creating moments of joy and connection.
This savory Italian Easter pie is deeply rooted in regional traditions, hailing from the small town of Ripabottoni, in the province of Campobasso in the Italian region of Molise.
As with many traditional dishes, the exact rendition of this savory cheese pie can vary from one household to another. In some regions, families might incorporate sausage or ham into their pies, adding layers of flavor and texture.
However, in my family, a vegetarian version of these rustic fiadoni allows the simple yet exquisite flavors of cheese and herbs to shine.
As we gather around the table to enjoy these savory Italian Easter pies, we’re not just indulging in a delicious dish—we’re honoring our ancestors’ legacy and the family bonds that transcend time and place.
I hope these family recipes continue to be cherished and passed down for generations.
Buona Pasqua! (Happy Easter!)
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this recipe for fiadone, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Fiadone: Italian Savory Easter Cheese Pie
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Ingredients
The dough:
- 8 eggs
- 8 tablespoons vegetable oil
- ⅛ teaspoon salt
- 5 cups all-purpose flour 710 grams
The filling:
- 3 cups Caciotta cheese grated, 200 grams
- 2 cups Parmigiano reggiano cheese grated, 150 grams
- 1 cup Romano cheese grated, 75 grams
- 8 eggs room temperature
- ¼ teaspoon pepper
- 2 tablespoons parsley chopped, OPTIONAL
The egg wash:
- 2-3 egg yolks lightly beaten
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.
- Switch to the dough hook and gradually add 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. Form into a ball.
- Cover the dough balls with a 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).
- If using, add the chopped parsley.
- Gently combine with a wooden spoon. Set aside.
To assemble the pie:
- Preheat your oven to 350°F (175°C) and position the oven grate in the middle. Line a large cookie sheet with parchment paper and set it aside.
- Place one ball of dough on a slightly floured wooden board.
- With the help of a rolling pin, stretch your dough to a circular shape about ⅛- 3/16" thick.
- Place a 9-inch plate over the dough. Cut around it with a pastry cutter to form the pie crust. Remove plate.
- Create air vents by making three incisions in one-half of the dough. Be sure to watch the video for clarification.
- As an option, you can pinch the dough decoratively. Remember to turn it upside down so the flat side faces up.
- Place a heaping cup of cheese mixture in the middle section of half of your pie. (refer to picture or video). Be sure to leave a small border around the edges to prevent the filling from leaking out during baking.
- Cover and seal with a fork or with the end of your pastry cutter. Make sure you have a tight seal.
- Transfer carefully to the baking sheet.
- Brush with egg wash.
- Repeat. (I combine the leftover dough to make a fifth or sixth fiadone).
- Place in a 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.
- Slice and serve at room temperature.
Video
Notes
- Grate the cheese just before assembling the pies for the best flavor and texture.
- Keep the dough balls covered with plastic wrap while working on assembling the individual pies to prevent it from drying out
- Be mindful not to overfill the pies to prevent the cheese mixture from leaking out during baking. Leaving a small border also helps to prevent this.
- Ensure the edges of the pies are tightly sealed to prevent the filling from oozing out while baking.
- Brushing the pies with egg wash before baking creates a beautiful golden crust and adds shine.
- Total yield is about 6 pies. Each pie can yield 15-16 slices.
- 1 serving = ½ inch slice
Nutrition
I originally published this post on April 4, 2015, and republished it on March 14, 2024, with updated content, pictures, and a video. Thanks for sharing
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Ausilia Piperni
Hi Maria, thank you so much for posting this recipe. My mom and aunt’s make these for Easter. I decided to try it myself. They turned out great.
Just one question… the recipe lists number cups for the dry ingredients.
Would it be possible to get info in grams? I may have used too much flour, and not enough cheese. They still taste great.
Thanks again
Maria Inzani
Hi Maria, I’ve been searching for ages to find a recipe similar to the one my dad and aunts made and this seems like it. My dad is no longer with us but I’m hoping to make him proud from heaven when I make these lovely savory cakes. My dad was from Ferrazzano, prov. Campobasso too. Thank you again
Another Maria
Maria
I am sorry for your loss Maria.
My pleasure; keeping my fingers crossed, it is similar to your family recipe. Buona Pasqua!
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 ♥