Here’s another traditional recipe from Lombardy that honours I morti, All Souls. Pan di mort (literally “dead people’s bread”) are quintessential Lombardy biscuits that are sold in bakeries between the end of October and the first week in November. They are diamond-shaped, chocolatey, spicy biscuits, full of nuts and candied citrus peels, quite chewy but not crunchy. Continue reading “Pan di mort (All Souls spiced chocolate biscuits from Lombardy)”
In 2011, there were 4,247 streets and squares named after Giuseppe Garibaldi (1807-1882), out of 7,904 Italian municipalities; I have never been to an Italian city, town, hamlet that does not have a piazza or a via or a viale (a boulevard), named after him. The whole country is dotted with statues and busts of the bearded general, often on a horse, sporting a poncho and brandishing a sword, or with a kerchief tied around his neck and an exotic smoking cap covering his medium-long hair – an ageing dandy, who could now easily grace the cover of Vogue.Continue reading “Garibaldi biscuits – An illustrious Italian heritage for a quintessentially British biscuit”
Publishing this recipe shows how conservative I am at heart, when it comes to food – a trait I share with many fellow Italians. Fave dei morti means “broad beans of the dead” and it is the name of these tiny almond and pinenut biscuits, shaped to resemble broad beans, that traditionally have been made for centuries around All Saints day and All Souls Day, the first and second of November, as offerings to the dead ones. They are generally sold at bakeries and patisseries, but, at least in a big city like Milano, where I used to live, they are now on the wane, unfortunately. Continue reading “Le fave dei morti (almond and pinenuts tiny biscuits for All Souls and All Saint day, a recipe from Lombardy)”
Another splendid recipe from Piemonte: Bônet, which is pronounced
If you do not trust my Piedmontese accent (and you might be right, actually) check this more authentic voice.
It is a caramel-topped baked custard, generally made with crushed amaretti biscuits (one of the glories of Piedmontese baking), lots of eggs and milk, with or without cocoa/chocolate and/ with or without coffee. It is sumptuous and voluptuous. Continue reading “Bônet astigiano (Chocolate, amaretti and savoiardi baked caramel custard from the town of Asti, in Piedmont)”