Pan di mort (All Souls spiced chocolate biscuits from Lombardy)

26/10/202526/10/2025 ~ stefano arturi ~ 9 Comments

Milanese November biscuits “pan di mort” (dead people bread) – traditionally made early November to remember the dead ones

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)” →

Torta monferrina di mele e zucca (apple and pumpkin cake from Monferrato, Piemonte)

04/12/2023 ~ stefano arturi ~ 15 Comments

Well, that title IS misleading in its conciseness. It should read “apple, pumpkin, amaretti, chocolate, figs and sultana cake with brandy and rum” – no less!. Continue reading “Torta monferrina di mele e zucca (apple and pumpkin cake from Monferrato, Piemonte)” →

Lepre in agrodolce con cioccolato, arancia candita e pinoli – Sour-sweet hare with chocolate, orange peels pine nuts

24/11/201824/11/2018 ~ stefano arturi ~ 10 Comments

A long but highly rewarding, sumptuous cold months dish (forgive the bad pictures). It takes about 8-10 hours cooking on a very low oven and there is some prep to be made the day before; once done, it must be let to cool down and then the meat is taken off the bone and the sauce reduced. The dish must rest for 24 hours and only then the most voluptuous sour- sweet condiment is added to the meat: as I said, not a last minute dish, but an intriguing one, firmly rooted in Italian “special occasion” home cooking. Continue reading “Lepre in agrodolce con cioccolato, arancia candita e pinoli – Sour-sweet hare with chocolate, orange peels pine nuts” →