the traditional dessert recipe of November 2nd – Italian Cuisine

the traditional dessert recipe of November 2nd


Made with biscuits, sugar and spices, the pan of the dead is a poor and sober dessert, suitable for the recurrence for which it is prepared, the festivities of 1 and 2 November. He is found on the tables of Lombardy and Tuscany, where he is accompanied with vin santo

It's a sweet typical of northern Italy, which is prepared in Lombardy, especially in Milan, and in Tuscany. The bread of the dead is eaten in the night between 1 and 2 November, on the occasion of feast of the dead (hence its name). It is a poor and sober dessert, given the recurrence for which it is prepared, and its origins are very ancient. It is said that the first version was served in ancient Greece, made with water, flour and raisins and that was given in honor of the goddess Demeter to ensure a good harvest. In the Catholic tradition, the pan of the dead is accompanied by two other, less elaborate, desserts that are the bones and beans of the dead. The custom has it that all three desserts are offered by the living to their dead, who, on the night between November 1 and 2, return to earth from the beyond, facing a long and arduous journey.

Pan dei morti, a poor recipe

Typical of the rural world, the recipe for the pan of the dead evoked the need to create a rich and nutritious dessert with the ingredients found at home, from the advanced biscuits to dried fruit. Over time, the versions have been enriched with other elements, like cocoa and wine, until the pan of the dead went from home kitchens to those of the best pastry shops.

The recipe for the cake of the dead

Ingredients

250 g of various crumbled biscuits, 100 g of flour, 130 g of sugar, 1 teaspoon of vanilla yeast, 1 tablespoon of bitter cocoa, 50 g of peeled and chopped almonds, 50 g of chopped dried figs, 100 g of raisins soaked and squeezed, 3 whipped egg whites, cinnamon, white wine (sweet or dry) to taste.

Method

In a large bowl add all the ingredients and start mixing, until you get a soft and homogeneous mixture. Divide the mixture into small pieces, shape it and give it one oval and flattened shape. Align each biscuit on a baking sheet covered with baking paper and bake in a preheated oven at 190 ° for 30 minutes. When they are ready, remove them from the oven to wait for them to cool before tasting them.

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