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Molise53

Italian Easter Pies - "Shadoons" or "Chadonnes"

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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.

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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:

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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.

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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

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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.

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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

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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!

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

 

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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.

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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.

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