Cheese pastry · Easter and beyond
Fiadone
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On the coast it is usually savoury, while inland it is more often sweet, and around L'Aquila the filling can be spiced with saffron.
A baked pastry shaped like a big raviolo, filled with pecorino or ricotta and egg, spiced with pepper or nutmeg. Bakeries sell them as a snack, above all at Easter.
Why it's made this way: It is a traditional baked product of Abruzzo (and neighbouring Molise), made for Easter but eaten all year.
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Part of World of Street Food — 3422 dishes from 118 countries.
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