Welcome to my world - a blend of passion, taste, and old-world traditions.

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Monday, April 25, 2011

Traditional EASTER Desserts from Abruzzo (Dolci Pasquali)

As mentioned in my Easter post, here are some photos of our Easter delicacies.

Pizza Dolce - Pan di Spagna - Sponge cake Italian style
Many years ago used as a wedding cake, this cake is similar to a sponge cake cut crosswise into three or four discs soaked in rum,  liqueur and espresso coffee.  It is composed of three layers of different creams, a chocolate, an almond and a vanilla.  The surface is spread with white powdered sugar.
Pastoni or Small fiadoncini

Half-moon shaped baked cheese pies filled with sweetened ricotta and basket cheese coarsely grated.

Cheese pie made with three different types of semi-dry (mild and sharp) cheeses.

Dough for Fiadone
1 pound flour
5 eggs
1/2 cup sugar
1/2 cup olive oil
1/2 cup milk
1 teaspoon baking powder

Filling for Fiadone

1 1/2 pounds of grated, semi-dry cheeses (ranging from mild to sharp)
7 eggs
1 teaspoon baking powder
Black pepper to taste

Work together the ingredients for the dough.
Knead until dough is soft and smooth. Let the dough rest.
Prepare the filling. Mix all the ingredients for the filling, stirring vigorously.
Roll dough into a circle. 
Grease pan with butter and line with dough.  Pour the filling into the lined pan and fold the excess dough around the edges inside the pan.
Bake at 350 degrees for one hour.


  1. I'm not familiar with these desserts, but they look amazing.

  2. Arlene - The Pizza dolce is a layered sponge cake, drizzed with rum and espresso coffee and then filled with vanilla and chocolate cream.
    The Fiadone and Pastoni are filled with semi-dry cheeses and black pepper.
    Thank you for commenting.

  3. My mouth is watering. The rum cake is exactly like the one my family always made for holidays.
    I wish I had made one this year!!!

  4. Can you post the recipe for the Pizza Dolce please?