Tagged: egg

Fiadoni, an Easter tradition My favourite friendly casciaro (cheesemaker) at the Saturday morning market offers me some fiadoni from Rapino. It is still some weeks till Easter but how can I resist?  The fiadoni are light and golden and I serve them slightly warmed as an antipasto the next day at lunch. Fiadoni are, simply put, golden pastry parcels filled with cheese and egg. But it seems that nothing to do with cooking is simple in Abruzzo.  How do you make fiadoni? I ask three women one day.  And I am given three different versions.  Had there been 30 women in the room, I would have 30 recipes. And...