There is no universal menu for All Saints’ Day, but there are some dishes appropriate to the season that regional custom and family tradition have made popular on the Day of the Dead. They are humble foods made with the ingredients typical of this time of year: chestnuts, pumpkin, dried fava beans, spices and fall vegetables.
Here are some of the best-known recipes, many regional, with which Italians celebrate this holiday.
Chickpea and pumpkin soup
In the Middle Ages, boiled chickpeas and fava beans were distributed to the poor on the Day of the Dead, making this soup a popular dish on this day. There is no single recipe, and the versions change from region to region. Some also add pumpkin to this soup. After cooking the chickpeas, drain them and place them in a pot with oil, chopped onion, and cubed pumpkin. Fry these ingredients for a few minutes and then add hot vegetable broth and simmer until the pumpkin softens. In a blender, purée part of the soup and mix it back into the pot to reheat it before serving.
Canavese soup
This is a very old recipe from Piedmont. The soup starts with savoy cabbage cooked with pancetta and lardo and then covered with broth. It’s served hot over bread that’s toasted and then baked au gratin with cheese.
Bagna cauda
This is another typical recipe from Piedmont. It’s made by mashing anchovies in hot butter flavored with plenty of garlic – served hot with steamed vegetables.
Chestnut risotto
This is an autumn recipe for and can be found in many places in Italy. Peel some fresh chestnuts and crumble them into the risotto while adding the broth. It can also be made in the same way with boiled chestnuts. Season the dish with lots of rosemary.
Salted meat
Salted meat is a Trentino specialty. It begins with a choice cut of beef cured with salt, herbs and a number of spices and then cooked in a little white wine. It is served as a carpaccio (sliced very thin), usually with shredded green cabbage and cubes of green apple.
Savoy cabbage with walnuts
Savoy cabbage is an abundant vegetable during this season and a great side dish for the Day of the Dead. Cook it sliced into thin strips with butter and onion slices. Then add vegetable broth. Cook it down until the cabbage is very soft, then add chopped walnuts.
Of course, the real tradition on All Saints’ Day is sweets. Here are some of the favorites.
Ossa dei morti (Bones of the dead)
These typical All Saints’ Day cookies are made by grinding 9 ounces of toasted almonds with 3/4 cup of sugar. This is mixed with an egg white beaten until stiff, adding 1 cup of flour and spices like vanilla and ground cloves. The cookies are shaped like bones and then baked. They should be enjoyed with Vin Santo, an Italian dessert wine.
Pan de mei
This is an ancient Milanese recipe. Traditionally, pan de mei was prepared on April 23 to honor Saint George, the protector of dairy farmers, possibly because these cookies are very good dunked in milk! Sift cornmeal together with type 00 flour and then blend with butter, hot milk, sugar, brewer’s yeast, lemon zest, and elderflowers. Shape the dough into small round loaves and let them rise before baking.
Castagnaccio
This is a moist Tuscan cake made with chestnut flour. Make a batter of chestnut flour and water and bake it in a cake pan after sprinkling pine nuts, raisins, and rosemary over the surface.