Piegoni: What They Are, Fillings and Where to Buy Them
The piegone, also called piegato, is a large half-moon filled pastry typical of the Sibillini Mountains, and piegoni can be sweet or savory. On the National Park's list of traditional products it appears under the single name “cacioni, piegoni o piegati”, so these are three names for the same preparation. The page on cacioni, the Marche filled pastry, describes the same product under its more common name.
Its distinctive feature is the shiny, crisp pastry. The filling varies from home to home: ricotta, eggs, sugar, pecorino, sometimes cocoa.
Piegoni: Origin and Characteristics
The piegone is a large filled pastry folded into a half-moon. It can be savory or sweet, and the yellow, shiny, crisp crust comes from brushing it with egg yolk.
There are many fillings. Ricotta, eggs, sugar and pecorino are used, or a mixture enriched with cocoa powder. The chocolate version is not a recent invention: chocolate cacioni have been made for more than 50 years.
Those who taste them describe them as a large tortello, sweet or savory. They are mentioned among the local baked sweets, along with ricotta cake and Umbrian tozzetti.
The History of Piegoni
There is no certain information on the precise origin of piegoni in the Sibillini. There is, however, information on cacioni, the most common name in the Marche. They were already known before the Unification of Italy and are typical of the whole region, with different ingredients from one town to another.
The link with Easter is very strong. They are eaten mainly in the period before Easter and at holiday lunches. Farming families of the last century made them to celebrate with richer food. Pecorino, the typical cheese of these Apennine areas, flavors the savory version, while in some areas Parmigiano is used instead.
How to Enjoy Piegoni
Piegoni are eaten sweet or savory, depending on the filling. In the savory version, pecorino dominates. For a richer treat there are versions with ricotta and cocoa.
In the Marche, cacioni are part of the Easter menu. They are considered among the most characteristic Easter appetizers of central Italy. They suit a holiday lunch, but also an afternoon snack or a bite during an outing.
Where to Buy Piegoni
Piegoni are found mainly in the bakeries of the villages in the Park. Among the producers listed by the Park is a bakery in Montemonaco, which includes them in its sweets category. Opening hours are best asked directly at the bakery.
Visitors looking for piegoni in the Sibillini can stop in the villages of the upper Nera valley, such as Visso and Ussita, or in Norcia. Guides recommend tasting them in these very areas. Before setting off, it helps to know that they are eaten mostly around Easter, so in other seasons it is best to ask in advance whether the bakery makes them. Other local specialties are on the page on Sibillini local food products.