Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Molise53

Italian Easter Pies - "Shadoons" or "Chadonnes"

Recommended Posts

Anybody else's family make these? We make then on Holy Thursday every year. We roll out the dough into rounds, then stuff with a filling of basket cheese, romano cheese, pepperoni and eggs. Roll the dough into a half moon, brush with egg yolks and bake. We also make varieties with prosciutto instead of pepperoni and ones with crabmeat or shrimp so we can eat those ones on Good Friday.


i love gnocchi

Share this post


Link to post
Share on other sites

The "chadoons" or "chadonnes" pronunciation strikes me as a bit of the same Italian-American transmutation of Italian or dialect that gives us "gabbagool" for coppacolla and similar.

Does your family by chance go back to Campobasso in the Molise region of Italy? It sounds like you're talking about sciadone di carnivale (sciadone = "sha-doe-neh"). Sounds like soppresata is the traditional filling in Campobasso, along with eggs, fresh cow cheese and aged cow cheese, and that the dough is made with wine. Of course, there are lots of "easter pie" traditions in Italy, but this one seems to be at least where the word you're using comes from. :smile:


--

Share this post


Link to post
Share on other sites

YES! YES! YES! My family is from right outside Campobasso in Cercemaggiore. My grandfather and father always made homemade sausages and soppressata, but neither my grandmaother or mother never used it in our "Shadoons" - it's always been pepperoni, or occasionally prosciutto. We've never put wine in our dough either. But both ideas - the soppressata and the wine - sound like they're worth experimenting with this year!

I've been wondering if anybody outside our circle of family or friends ever made shadoons - sciadone! - or heard of them!

Thanks for the response, it was exciting to see a mention of the Campobasso region all the old timers in my family used to talk about so much.


i love gnocchi

Share this post


Link to post
Share on other sites

Italian-American transmutation of Italian or dialect

I love it - I live it

No Easter pies here though, I had never heard of them until I started reading Bill Ervelino's column in the Record newspaper. Funny guy and his mom make lots of pies.

tracey


The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

Share this post


Link to post
Share on other sites

I should confirm that by "pie" I mean more of a half moon shaped filled pie. Almost like a calzone or, more crudely, a Hostess fruit pie. The dough we use is it a circle shape, we put the filling down and flip over the dough to make a half moon shaped "pie" filled with the cheeseegg and pepperoni filling.


i love gnocchi

Share this post


Link to post
Share on other sites

yes you can use a pasta machine to roll the dough, just make it more thin than thick, you want the pepperoni and cheeses inside to cook and melt through


i love gnocchi

Share this post


Link to post
Share on other sites

Nice to see my topic is stil here after almost 10 years.  As usual, will be making our "Sciadunes" one week from today on Holy Thursday!

  • Like 2

i love gnocchi

Share this post


Link to post
Share on other sites

Glad this came to my attention. I think I shall try these.

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

The filling is similar, but we make a full-up pie in my family, and call it "ham pie". Includes ricotta, a little egg & flour, provolone, ham and salami. My grandfather owned a butcher shop, so my grandmother would use the ends of the coldcuts. I have to make two this year, one for Easter brunch at church and one for before Easter dinner. I will freely admit I use a frozen crust bc I'm not much of a baker.


Joanna G. Hurley

"Civilization means food and literature all round." -Aldous Huxley

Share this post


Link to post
Share on other sites
On 3/22/2018 at 2:09 PM, Molise53 said:

Nice to see my topic is stil here after almost 10 years.  As usual, will be making our "Sciadunes" one week from today on Holy Thursday!

 

It would be lovely to see some photos and description of your process. :) I missed this topic the first time around, and now I'm intrigued.

  • Like 1

Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

Hello! It is wonderful to find folks who have also made or know of this food! Ive grown up in an Italian American family cooking what my Dad taught me as Shadoons... finding your site was informative because much of the history was not passed along all that well through time.  Our family too is from the town of Cercemaggioe. So it is great to learn the correct spelling and pronunciation...thank you!  I only had my memory of sitting with my Dad helping cut all the meats and cheeses.  He did however leave a recipe before he passed, and about every other year i make ALOT of them.  You see, even though it seems to be an Easter tradition in Italy, my dad made these usually between thanksgiving and Christmas. He would make about 50-75 of them! The best part though was we would get in the car on a Sat afternoon and start delivering them to close family and friends, having wine at every stop! It was a fantastic tradition that i still continue with my family and close friends today.  Thanks again.

  • Like 2
  • Thanks 1

Share this post


Link to post
Share on other sites
11 hours ago, Vincenzio said:

Hello! It is wonderful to find folks who have also made or know of this food! Ive grown up in an Italian American family cooking what my Dad taught me as Shadoons... finding your site was informative because much of the history was not passed along all that well through time.  Our family too is from the town of Cercemaggioe. So it is great to learn the correct spelling and pronunciation...thank you!  I only had my memory of sitting with my Dad helping cut all the meats and cheeses.  He did however leave a recipe before he passed, and about every other year i make ALOT of them.  You see, even though it seems to be an Easter tradition in Italy, my dad made these usually between thanksgiving and Christmas. He would make about 50-75 of them! The best part though was we would get in the car on a Sat afternoon and start delivering them to close family and friends, having wine at every stop! It was a fantastic tradition that i still continue with my family and close friends today.  Thanks again.

Care to show us the recipe?

Share this post


Link to post
Share on other sites

Addendum to recipe: the quantity of filling usually exceeds what that recipe calls for in terms of dough....so i usually end up making another batch of dough (so basically double the dough recipe).  This of coarse is a huge amount of Shadoons, or Sciadunes so you could cut the recipe proportionally to your needs! Enjoy! Ps....i tried to take a pic of mine thati just made but the file was too large to attach.

Share this post


Link to post
Share on other sites

Those are lovely crusts, @Vincenzio. Judging by your recipe, it sounds like these would be slightly too large to eat as hand pies, but they could be eaten that way. What is the traditional way to eat them? Fork? Or pick them up and eat them out of hand?


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

  • Similar Content

    • By Melania
      It's one o'clock on a warm summer's day in Florence, I'm on my way to get ingredients for lunch. The sun is high in the sky, the cobblestones are warm under my feet and the aroma of something delicious is in the air. My mind starts to drift to the onions, celery and tomatoes I need for my pasta sauce, oh and don't forget something sweet for dessert...this truly is la dolce vita.
       
      My thoughts are soon interrupted by an unwelcome "chiuso" sign on the door of my new favorite deli. The blinds are closed and the friendly owners are nowhere in sight. The reality of having my favorite pasta dish for lunch was slipping further and further away.
       
       
      What a nightmare! How can this be?
        A local passing by must have noticed my frustration.   "Signorina, è riposo. Tutto è chiuso!"
        Of course! How could I forget about the sacred Italian siesta?
        A siesta or riposo, as most Italians call it, is a time of rest. This time is usually around midday, or the hottest part of the day (very inconvenient if you're craving a bowl of pasta.) No one can really say where the tradition of the siesta originates, but many say it's all about food (no surprises there really).
        For many Italian families the main meal of the day is lunch. This heavy meal in the middle of the day is attributed to the standard Mediterranean diet: A minuscule breakfast of a coffee and pastry , a heavy lunch and an evening meal around 10 o'clock. The logic is that after such a heavy meal one would surely be drowsy and need to rest, no one can work efficiently on a full stomach!
        Post offices, car rentals, supermarkets and even coffee shops (in some smaller towns police stations too) all close their doors for a riposo. Everything comes to a standstill as every Italian goes home to kick of their shoes, enjoy a homemade lunch with family and bask in the Italian sunshine for three to four hours. This is serious business. One would not dare work for 8 hours straight. After their riposo most businesses open again around 4 o'clock and stay open till 7pm. Its the perfect balance between work and play and does wonders for your digestive system!
        "Grazie!" I thanked her for the reminder. The midday sun started to become unbearable. The streets had cleared with only a few tourists braving the midday heat still around. I thought about the strawberries I bought from the market earlier that week. Strawberries for lunch on my shaded balcony and maybe a nap afterwards sounded like my perfect riposo. The pasta will have to wait till 4.
               
           
    • By haresfur
      I found this article about arancino/arancina really interesting
       

    • By jennyandthejets
      I'll be in Naples for a few days next month and I wanted to try something traditional, and my friend recommended trying parmigiana. She said she loved it, but the problem is that she ate it at her Italian friend's house, and I won't be able to have that exact parmigiana. So, I did some research online and found a few restaurants that have good ratings and are serving allegedly great eggplant casserole. This place is 4 stars rated, but people seem not to agree whether the parmigiana is good or not.... On the other hand, this place has a great rating, appears when searching for the parmigiana, but nobody seems to write about it in their reviews. Finally, this one is said to have the best parmigiana in Naples (or in the world, for that matter), and I wanted to know if anyone had the so-called world's best?
      I would really appreciate if you could help me make the decision. Looking forward to your advice!

    • By alacarte
      I recently took a trip to Northern Italy, and was delighted to find that the cappuccino everywhere was just wonderful, without exception. Smooth, flavorful, aromatic perfect crema, strong but not too strong.
      Aside from the obvious answer (duh, Italians created cappuccino ), what makes Italian capp so fantastic, and how do I duplicate the effect here?
      I'm wondering if it's the water, the way the coffee is ground or stored, the machines used....I'm baffled.
      Also noticed that the serving size tended to be smaller than what I'm used to -- i.e. a small teacupful vs. a brimming mug or Starbucks supersize. Not sure why that is either.
      Grazie mille for any insight on this!
    • By Modernist Cuisine Team
      The Modernist Cuisine team is currently traveling the globe to research pizza and different pizza styles for our next book Modernist Pizza.  Nathan and the team will be in São Paulo and Buenos Aires soon. We'd love hear from the eGullet community—what pizzerias should they visit while they're there? You can read more about our next book Modernist Pizza here. Thanks in advance, everyone! 
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...