Fiadone salty


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Ampiamente diffuso nelle aree litoranee. La ricetta presenta delle varianti sia rispetto agli ingredienti utilizzati, sia per la procedura di realizzazione e sia per la forma stessa del dolce.
Vassoio da 700g.


Widely spread in coastal areas. The recipe has both variants compared to the ingredients used, and for the procedure for implementation and the shape of the sweet. The type of salt is typical Easter period and is a sort of rustic pie stuffed with cheese and / or ricotta and eggs. There are also versions mignon or enkratno, shaped like a raviolo or a small panzerotto readily available in ovens and delicatessens in each city. For the dough will work for 4 eggs 600 g flour such as “00”, a cup of extra virgin olive oil, a glass of milk which was dissolved a sachet of yeast and salt (for the preparation of the type sweet addition to four tablespoons of sugar). It kneaded vigorously to obtain a homogeneous mixture to pave with the rolling pin until you reach a thickness of 3-4 mm. It lining with pasta thus obtained a cake having already oiled Please leave a border of about 5 cm serve once paid the filling into the mould, cover the edges of fiadone. Pasta, previously left out, is processed and sliced into thin strips that will be willing or diamond cross on the surface of fiadone. Apart from the filling is preparing mixing with a wooden spoon in a bowl of grated cheese (or ricotta sheep dry in fiadoni sweet), the beaten eggs (for the type sweet add sugar), two packets of yeast, pepper and nutmeg. Once a mixture creamy and smooth, it pours cake covered in the earlier and spennella the surface of the cake with a beaten egg. The fiadone is ready to be požar at 180-200 ° C for about three-quarters of an hour, until well be inflated, and colorful. After cooking takes a beautiful light golden color and translucent, usually garnished on top with strips of dough arranged to form the diamond crosses or giving the product a unique characteristic. The cut shows the inner stuffing yellow, a consistency semicompatta and / or spongy and a fragrant scent of cheese. The fiadone took a gastronomic important in history; years, the recipe of fiadone has changed in ingredients until it assumed a role of traditional and religious holidays connection to the Holy Easter. The strips of pasta prepared to cross the dessert at the Easter period symbolize the cross of Jesus Christ and are decorated with olive leaves blessed, as if to symbolize a moment of peace. (Taken from ‘atlante of typical products dell’ARSSA)