Our dish this week is Fiadoni salati, the savory Easter pastries of Abruzzo. Ricotta and parmesan go into a thin dough cut through with white wine, then bake until the tops puff and turn gold. They come from sheep country, where cheese and eggs have always marked the days worth celebrating. Nonna Giuseppina makes them the way Atri has always made them. By tradition they wait for the evening of the Vigilia, Easter Saturday, and not a day before.
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