They can be both sweet and savory. They are similar to a semi-lunar big fritter.
The covering consists of a crunchy sheet of pasta dough, yellow and smooth (thanks to the brushed egg yolk), and the filling varies: it can be based on ricotta, eggs, sugar, pecorino, or enriched with cocoa (it is not a recent invention: chocolate cacioni were already produced fifty years ago).
|Gian Fornaio||Amandola (FM)|
|La madia||Amandola (FM)|
|Forno Silvi||Montefortino (FM)|
|Forno Lele||Montemonaco (AP)|