{"id":6742,"date":"2020-01-07T00:34:58","date_gmt":"2020-01-07T00:34:58","guid":{"rendered":"https:\/\/www.lettera.corsica\/original-recipe-for-fiadone-with-brocciu-and-lemon-zest\/"},"modified":"2026-08-21T13:52:33","modified_gmt":"2026-08-21T13:52:33","slug":"original-recipe-for-fiadone-with-brocciu-and-lemon-zest","status":"publish","type":"post","link":"https:\/\/www.lettera.corsica\/en\/original-recipe-for-fiadone-with-brocciu-and-lemon-zest\/","title":{"rendered":"Original Recipe for Fiadone with Brocciu and Lemon Zest"},"content":{"rendered":"\n

If there\u2019s one cake that Corsica is famous for, it\u2019s the fiadone. It\u2019s a kind of fragrant cheesecake whose main ingredient is\u2014you guessed it\u2014 Brocciu. This national cheese gives the fiadone a light, melt-in-your-mouth texture, complemented by the citrusy aroma of lemon. <\/p>\n\n

Let me share my favorite recipe with you\u2014one that\u2019s been approved by Min\u00e0, the family\u2019s grandma, who\u2019s been indulging in it for decades.<\/p>\n\n

Brocciu… or Ricotta?<\/h2>\n\n

Before we begin, a quick reminder about Brocciu is in order. It\u2019s a fresh sheep\u2019s- or goat\u2019s-milk cheese made from milk and whey (which gives it a creamier texture). It\u2019s actually quite well-known. It\u2019s had AOC status since 1998. In terms of taste and texture, it\u2019s similar to ricotta or brousse, but honestly, it\u2019s one of a kind. <\/p>\n\n

Can’t find any brocciu in your area? That’s too bad, but that’s often the case. And above all, the brocciu has to be very fresh; otherwise, it will taste a little too salty and your fiadone will be a little too dry. <\/p>\n\n

You can use ricotta instead, but be sure to adjust your recipe accordingly, as the results may vary slightly. The taste will also be different. <\/p>\n\n

\"How
The fiadone is undoubtedly THE quintessential Corsican cake.<\/figcaption><\/figure>\n\n

Ingredients:<\/h2>\n\n
    \n
  • 500 grams of brocciu<\/li>\n\n\n\n
  • 4 eggs<\/li>\n\n\n\n
  • 180 grams of sugar<\/li>\n\n\n\n
  • 1 tablespoon of flour<\/li>\n\n\n\n
  • 1 lemon zest<\/li>\n\n\n\n
  • 2 tablespoons of brandy<\/li>\n<\/ul>\n\n

    Preparation: <\/h2>\n\n

    First, let’s start with the lemon. Once you’ve scrubbed and washed the lemon, remove half the zest using a vegetable peeler or a zester (if you have one). Finely chop the strips of zest. <\/p>\n\n

    To save time, preheat the oven to 180\u00b0C.<\/p>\n\n

    Use a fork to mash the cheese. There will still be small pieces\u2014that\u2019s normal and actually perfect for showing that it\u2019s homemade. If you\u2019d like a smoother texture, you can also blend it in a food processor. And if, by some happy coincidence, you have any Brocciu left over, save it and serve it with a little sugar and a splash of brandy. Just like in Corsica. <\/p>\n\n

    In a mixing bowl, combine the eggs, sugar, and lemon zest. Add the spoonful of flour. Whisk until the mixture is frothy. <\/p>\n\n

    You can then gradually add the Brocciu and drizzle with brandy.<\/p>\n\n

    Now all that’s left to do is pour the batter into a high-sided baking dish that has been buttered. Here’s a little tip to keep the cake from sticking: line the dish with a sheet of parchment paper. <\/p>\n\n

    Place the dish in the oven and bake for about 35 minutes, until the cake is golden brown. To check if the fiadone is done, insert a knife blade. If it comes out clean, the cake is done. But you\u2019ll have to wait a little longer before you can enjoy it\u2014fiadone tastes best when served cold. <\/p>\n\n

    The Fiadone Tasting<\/h2>\n\n

    To impress your guests, you can serve the fiadone with a little myrtle liqueur or a red berry coulis. Mmm. <\/p>\n\n

    If you have any Fiadone left over, you can store it in the refrigerator for a few days. But don’t keep it for more than 2\u20133 days; the fresh cheese won’t keep well that long. <\/p>\n","protected":false},"excerpt":{"rendered":"The most famous cake on the “Island of Beauty”\n","protected":false},"author":1,"featured_media":6743,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"csco_singular_sidebar":"","csco_page_header_type":"","csco_page_load_nextpost":"","csco_post_video_location":[],"csco_post_video_url":"","csco_post_video_bg_start_time":0,"csco_post_video_bg_end_time":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":true},"categories":[110],"tags":[179],"class_list":["post-6742","post","type-post","status-publish","format-standard","has-post-thumbnail","category-corsican-recipes","tag-pastry-shop","cs-entry","cs-video-wrap"],"acf":[],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.lettera.corsica\/wp-content\/uploads\/2020\/02\/gateau-fiadone-corse-B42NDH-alamy-scaled.jpg?fit=2560%2C1440&ssl=1","_links":{"self":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/6742","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/comments?post=6742"}],"version-history":[{"count":2,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/6742\/revisions"}],"predecessor-version":[{"id":6748,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/posts\/6742\/revisions\/6748"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/media\/6743"}],"wp:attachment":[{"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/media?parent=6742"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/categories?post=6742"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lettera.corsica\/en\/wp-json\/wp\/v2\/tags?post=6742"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}