In the nineteenth century, in Milan, the «lack of bombon it was the «sweet del recycling par excellence, born from the ingenuity of those who try not to throw anything away, handed down through generations: and as the conditions of the people improved, the recipe became richer.
The basis was there white bread dough advanced a Christmas; she reworked it again and added something sweet, like the apples (also a little dented) and thegrape which had seen better times: the harvest had been over for a while and there were no first fruits or Chilean grapes, obviously… but only the “passing” ones, but as they had dried in the cellar.
Traditional on New Year’s Eve, everyone prepared it as they wanted and as they could: with the dried fruiti figsthe pears, it was still delicious. Many put in a beanor a chickpea, and whoever found it was certain that he would have a lucky year ahead of him.
A curiosity: at the house of Alessandro Manzoni the tradition of this dessert was so deep-rooted that it was widely spoken of in family correspondence.
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