It is the typical Easter cake of the Abruzzo tradition. It is a shell of shortcrust pastry oil that contains a soft heart inside. Ricotta cheese, sugar, eggs and lemon zest, nothing more. The result? A donut that has the consistency of a cloud or a puff, from which the name derives.soffioni Abruzzo are sweets prepared throughout the region, which is why you can find many variations. Each of them is a small treasure trove of history and traditions that deserve not only to be tasted, but also known and handed down. They are known as "fiadoni abruzzesi" and are often confused with the sweet soffioni, being called by some in the same way.
The original recipe for soffioni abruzzesi is that of small, very crumbly cakes filled with a cream of ricotta and lemon. But, as said, you can find many versions. In some places, in fact, the soffioni are also prepared with the addition of raisins. In the area of L’Aquila, instead, saffron is used.
