Brave man Mr Giovanni Nomaro; In 2000 he decided to start a dairy in Casacalenda, in Molise region. His dream was to produce fresh cheese, mainly pasta filata cheese, “spun paste”, like mozzarella, although Molise had not any tradition of mozzarella making....

Scamorza cheese

Truffle cheese

Caciocavallo cheese

Truffle cheese

Fresh cheese

Primosale cheese

Since then, the dairy has started to collect prizes and rewards in Italy and abroad, the walls of Giovanni's shop are now filled with prizes won by his dairy products, all produced with the highest quality standards.

Cheese factory

Dairy factory

La Fonte Nuova

The cheese is produced only with fresh local milk, the milk used is raw in order to confer unique flavors to the dairies. Giovanni’s cheese is the result of his region, his land, genuine and natural without any type of preservative.

Mature cheese

Scamorza cheese

Chilly cheese

Spun paste cheese

An hour from Casacalenda, in Frosolone, in the Isernia province, you can visit a small museum with all the tools used by shepherds in the past.

Traditional shepherds tools of Molise

Source: Abruzzo Rural Property

cheese Ricotta traditional food traditional products of Molise

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Ingredients
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For pastry dough
2 eggs
2 tablespoons vegetable oil
2 tablespoons sugar
Four as needed (about 1 1/2 cups)

For filling
1 egg
1 container of ricotta, strained
4 teaspoons sugar

* Fiadone (singular) or fiadoni (plural) were originally known as "h'iatun'" or "hiadone" in the Molise countryside. However tourist brochures from this region now refer to them as "fiadone." On the world-wide web this style of cheese pastry has many different names, including: fiadone con ricotta, fiadone al ricotta, fiadone di ricotta, fiadoni con ricotta, fiadoni al ricotta, fiadoni di ricotta, fiadone dolce, and sweet fiadone.

Directions
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1. Mix the pastry dough ingredients and work into a fine dough.
2. Let the dough rest for four to six hours.
3. Divide the dough into small portions and pass it through the pasta machine (but not to the last number, should not be too thin). Pastry dough resembles lasagna noodles.
4. Pipe small mounds of filling on pastry noodle; cut into portions.
5. Press together pastry pockets with fork.
6. Make tiny air vents on top of the pastry pockets.
7. Brush with beaten egg.
8. Bake in a shallow greased and floured pan in a 325 degree oven for fifteen to twenty minutes.

Italian video recipe:   https://www.youtube.com/watch?v=y8CWDGqq6V4

Source: Abruzzo Rural Property

Abruzzo Fiadone Italy Molise Recipe Ricotta Sweet Traditional

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