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Ricotta Pie –


Buon giorno!

Well, the French get it right occasionally, especially with a little help from their Italian friends. FIADONE is really a Corsican recipe. So, yeah, Corsica, birthplace of Napoleon, is a French island (as of 1770) in the Mediterranean. It is a gorgeous thing of beauty with high mountain sides descending into the indigo sea. BUT—it used to be Italian – Genovese actually. Just wanted to get that straight from the get-go.

FIADONE is probably the most well known of all Corsican sweets or desserts. Most often, in the Corsican preparation, it is made without a crust and is a thin pie. It is not a heavy pie or cheesecake. It is not a dessert that will render your guests comatose at the end of the meal.

The original Corsican recipes are prepared using brocciu, a whey cheese. The Italians, often at Easter, make theirs with ricotta – sometimes with no crust as the Corsicans like it – and also with a regular pie crust or dough.

Linda’s Italian Table’s FIADONE is made with a very light Lemon Biscotti crumb crust. You can purchase your Lemon Biscotti or you can make my recipe by visiting this post: Lemon Ginger Biscotti 

Of course, I recommend that you make the biscotti. That way you’ll have a wonderful supply of great biscotti to enjoy with your tea or espresso for weeks after, as biscotti lasts a long time.

This is a very easy ricotta pie to make, and one of the nicest things about it is the dried apricots both in the pie and candied for garnish. These little candied gems are quite amazing!



Makes: one 9 inch pie

Prep: 45 minutes

Cook: 30-40 minutes


Candied Apricots for garnish (Recipe below)

Lemon Biscotti Crumb Crust (Recipe below)

1 lb. Whole Milk Ricotta Cheese

1/2 C. Sugar

3 eggs lightly beaten

Zest of one lemon

1 Tbsp Fresh Lemon Juice

2 Tbsp. Limoncello (optional but good!)

1/2 C. Chopped Dried Apricots


Make the crumb crust, set aside to cool completely before filling.

Make the candied apricots (can be made ahead)

Mix together: ricotta, sugar, eggs.

5 Fiadone - add eggs and sugar

Add lemon zest, lemon juice, and Limoncello (if using)

6 Fiadone - add lemon

Add the chopped apricots and mix in.

7 Fiadone - apricots

Pour the mixture into the pre-baked crumb crust.

Bake at 350 degrees until firm in the middle – about 30-40 minutes.

8 Fiadone

Cool – remove spring form band around the pie.

9 Fiadone - baked

Serve your FIADONE, garnished with the candied apricots. I like to use them whole.

Lemon Biscotti Crust

4 Fiadone crust

Makes: one 9 in. crust


1 1/2 C. Lemon Biscotti Crumbs (Lemon Ginger Biscotti Recipe: HERE )

5 Tbsp. Melted Butter


The easiest way to make the crumbs is in the food processor. If you don’t have one, put the biscotti in a plastic bag and crush them with a mallet or hammer)

Add the melted butter to the crumbs, mix well and press them into a 9 in. spring form pan

Bake at 350 degrees for about 6-8 minutes.

Cool completely before filling.

Candied Apricots

3 Candied apricots

Makes: 6 oz. candied apricots

Prep: 15 minutes


6 oz. Dried Whole Apricots

1/3 c. Water

3 Tbsp. Fresh Lemon Juice

1/4 C. Honey

1/4 C. Sugar

1/2 Tsp. cinnamon


Put all ingredients in a pan and bring to a boil.

1 Apricots - bubble

Reduce heat to medium and simmer about 12 minutes, turning the apricots occasionally. Apricots will plump up as they cook. Watch the syrup that it doesn’t dry up – if so add a little water.

2 Apricots - bubbling

On a greased sheet of foil, using tongs, place each candied apricot on foil to cool.

Wash your pan immediately, as the candy syrup hardens and will be difficult to remove later.

You can make these ahead.

Buona Pasqua!


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Food Photos By Tommy Hanks Photography

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  1. Elisa Previti says:

    My mother’s family from Chieti Abruzzo made Fiadone each Easer but it was not a
    sweet dessert. It was a cheese bread (no yeast) made with scads of eggs, and grated
    cheese, a bit of black pepper (some put baking pwd). Growing up my mother would order ‘Argentine’ cheese from Masciarelli’s Market on Susquehanna Street. The batter was put into a bread pan to bake. The house smelled incredibly ‘cheesy’ for 24 hours. I adored the ‘aroma’
    and the end result. Easter Sunday we’d make the rounds to our elders and I’d get to sample a slice at each visit. YUM! Fond memories. By the end of the week, if leftover, my mother cut slices into cubes, and just before serving her chicken soup….they were dropped in as you would put croutons into a salad BUT these soaked up the soup (we kids called them sponges).
    I’ve tried to find this cheese over the years but to no avail. I now use a combo of Romano and
    Parmesan grated cheese for my recipe. Works just fine.

    • Elisa – This is a great story. I enjoyed hearing about your Fiadone. About Argentine Cheese – it is a cow’s milk cheese similar to Parmigiano-Reggiano. It is available online! Thank you for the great comment!

  2. Hi Linda – First time visiting, coming over from Carole’s Chatter (Food on Friday). Loved reading about Fiadone. I was just admiring a recipe for a baked ricotta ‘pie’ with warm, sweet cherry sauce in one of my cookbooks today. Clicking here I find this excellent ricotta dessert – I think the universe is trying to tell me something. Must. Make. Ricotta Pie.
    Can’t wait to try!! ~Cares

  3. Vanessa LaViol Warren says:

    Elisa…I bet your mother’s family knew my grandmother Irene LaViola! She also shopped at Masciarelli’s Market and your Fiadone sounds similar to Gramma’s. And we, as kids, also referred to her chicken soup as “sponge soup” when she added the fiadone.
    I have never tried to make it myself, but my mother has duplicated it pretty well. Gram never had a “recipe” to pass on, of course, just general instructions ??

    • The name LaViola is very familiar and I would not be surprised if your grandmother knew my mother. Masciarelli’s was a great place to shop with “Red” at the cash register telling each female customer how lovely she was! What a guy! Great memories and terrific meat as well! Give the Fiadone a try! Thank you for commenting!