Fiadone, recipe by Concetta Di Marco

for the filling
– 500 g cow’s milk caciotta cheese
– 6 eggs

for the pastry
– 1 cup white wine
– 1 cup sunflower oil
– 1 kg flour



Grate cheese or cut it finely with a knife. Beat eggs in a bowl. Gradually stir in cheese to obtain a soft, smooth mixture.

dough preparation

On a pasty board, slowly add wine and oil to the flour, kneading it into a smooth, elastic dough.
Roll out on the pastry board or on parchment paper. Grease and flour a round cake pan (26-28 cm) or small single-portion molds. Set aside some dough for the top crust.

Line the pans and add the filling. Roll out and cut the remaining dough into strips to create a woven top crust. Bake at 180°C (350°F) for about 1 hour.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.