It's not autumn without the "piadina of the dead"

Starting from mid-October and throughout the month of November, a wonderful dessert appears in food shops and bakeries, created specifically for the commemoration of the dead.

The Piada of the Dead is a typical gastronomic custom of the Romagna tradition that never goes out of fashion. It arrives with autumn and can be enjoyed with a good glass of wine or at breakfast with coffee, in short, every moment is right to bite into a slice of it. Its sweetness is the result of the combination of raisins, pine nuts, walnuts and almonds which make it highly sought after, perfect on warm November days.

It was born from very ancient popular beliefs, its origins date back to the times when this territory was under Celtic domination. Among the various tribes that descended to conquer a large part of Italy, there were the Senones led by Brenno who conquered Romagna, and their traditions and customs blended deeply until they were handed down to the present day.

All Saints night, which marked the beginning of the colder season, was considered the Celtic New Year. This date marked the end of a time and the beginning of a new one. On this important day for the population of the pre-Christian age, the end of the harvest was celebrated by giving thanks for the last fruits of the earth needed to face the cold winter ahead. According to Celtic tradition, the remainder of the last crops was left to the deceased and divine entities visiting the world of the living. For this reason, the families, fearing the pranks of the deceased, prepared tables loaded with goods, piada of the dead and beds, in order to make these guests, who were a little out of the ordinary, feel at home.

Making this dessert is not difficult, but you need patience and care in doing so.