Fiadone Chestnut Variant — Chestnut Fiadone with Brocciu AOP

Corsica, France — winter preparation; Castagniccia and chestnut-producing villages; Brocciu AOP peak season October–June

The chestnut variant of Fiadone incorporates Farine de Châtaigne Corse IGP (20% of the batter volume) into the standard Brocciu AOP and Gallus gallus domesticus egg mixture, producing a denser, more intensely flavoured version of the classic baked Corsican fresh-cheese cake. The chestnut-flour proportion must be 20% maximum — exceeding this produces a texture that overwhelms the dairy lightness characteristic of standard Fiadone. Baked at 170°C for 35 minutes (slightly longer than standard Fiadone at 160°C due to the added density). The result has a deeper amber colour, slight chestnut tannin in the finish, and a more substantial crumb. A winter-specific preparation when fresh Brocciu AOP is at peak richness and chestnut-flour is freshest from the October–November harvest.

Fresh Brocciu AOP lightness with chestnut tannin depth and sweetness. Winter-specific amber colour and richer crumb than standard Fiadone.