Fiadoni Abruzzesi (Traditional Italian Abruzzese Savory Cheese Pastries) Fiadoni are the Abruzzese Easter half moons: a thin pastry of olive oil and white wine, folded over pecorino, Parmigiano, ricotta and eggs. In the oven the filling rises through a small vent like a miniature souffle, then settles into a golden, creamy, deeply savory center. Serve them warm as an antipasto or carry them cold on a picnic. This version stays close to the village method and explains why each

Pizza Dogge Abruzzese (Italian Abruzzese Custard Layer Cake) Pizza dogge is the banquet cake of Teramo, and it has nothing to do with pizza. Dogge is the local word for dolce, so this is simply the sweet round: a tall sponge in three layers, two pastry creams, red alchermes syrup and a white cream coat. It rewards patience rather than skill. Cold sponge, cold cream and a night in the refrigerator give the clean, square shouldered slice that Abruzzese families carry to the wed

Caggionetti alla Nutella (Abruzzo Christmas Pastries with Hazelnut Cream) Caggionetti are the fried half moons of the Abruzzo Christmas table, made from a thin wine and oil dough and traditionally filled with chestnut. This version fills them with hazelnut chocolate cream, a shortcut that behaves very differently in hot oil and needs a precise method. The reward is a crisp, blistered shell around a warm and glossy center that tastes of the whole holiday season. Yield: 24 past