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Corsica
A crustless, flourless flan made purely of beaten brocciu, eggs and lemon zest — the dessert that Corse brings to all its tables, from Haute-Corse to the Ajaccio area, where it changes both name and shape.
Pastry or bakery speciality from Corsica.
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According to the official page that the ministère de l'Agriculture devotes to Brocciu, fiadone is the island's 'famous and traditional dessert': a flan made with this whey cheese, eggs and sugar, flavoured with lemon zest. A travel magazine listing France's most characteristic regional specialities describes it in the same terms: THE Corsican dessert, giving brocciu pride of place alongside the island's cheeses and charcuterie. It is one of those dishes to which nothing is added that does not serve the brocciu — no pastry, no flour in its most widespread version — and where everything else (sugar, egg, lemon) exists solely to carry this fresh cheese through to dessert.
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Fiadone remains most closely associated with Haute-Corse, around Bastia. In the south of the island, around Ajaccio, the same base of brocciu, eggs, sugar and lemon changes both name and form: it becomes ambrucciata (or imbrucciata), a tartlet made on a sweet shortcrust or shortcrust pastry base, crisper than fiadone, which is baked without a crust. The two desserts are thus presented as cousins, each paying tribute to the same iconic cheese.
Fiadone only truly comes into its own when brocciu is at its best: the ministère de l'Agriculture places the ideal tasting period from November to June, the window when this fresh cheese is available and at its finest. It is this direct link to the freshness of the brocciu that explains why fiadone has remained a seasonal dessert rather than a pastry available all year round.
Appearance
A flat, crustless flan with a golden, lightly speckled surface after baking.
Taste
A pronounced citrus taste, carried by the lemon zest, which balances the sweetness of the brocciu and sugar.
Texture
Closer to a flan than a cake — the traditional recipe contains no flour.
the crustless version, baked directly in a tin.
the same brocciu filling, assembled as a tartlet on sweet shortcrust or shortcrust pastry, with a crisper texture.
vigorously with a whisk to homogenise it and break up any lumps.
one by one, then the sugar, until a smooth mixture is obtained.
with the lemon zest; some versions add a touch of myrtle liqueur.
the fiadone is turned out and left to cool on a wire rack before serving.
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Fiadone is enjoyed cold or at room temperature, as is customary for the brocciu from which it is made. Its season follows that of the fresh cheese that forms its entire substance: from November to June. The lemon zest, and sometimes a hint of myrtle liqueur, enhance its aroma without ever overpowering the flavour of the brocciu.
No producer is listed for this product yet.