Piada dei Morti: A traditional sweet bread from Romagna

Piada dei Morti: A traditional sweet bread from Romagna

Piada dei Morti is a traditional sweet bread from the Romagna region, particularly the province of Rimini. It has deep roots in ancient rural traditions linked to the cult of the dead. It is prepared for November 2nd (All Souls’ Day), when families honored their departed loved ones by bringing to the table a sweet bread enriched with dried fruit and raisins — symbols of prosperity, rebirth, and the bond between the living and the dead.

This dessert, born as a gesture of remembrance and sharing, was enjoyed during cold autumn days, often accompanied by a glass of new wine.

Today, Piada dei Morti still preserves its ritual and convivial value: it combines flavor and history, reminding us how food can express identity and collective memory. 🍽️ Serves: 1 baking pan (26 cm diameter) ⏲️ Time: 8 hours 🧺 Ingredients:

• 500 g all-purpose flour

• 150 g granulated sugar

• 100 g extra virgin olive oil

• 2 whole eggs

• 100 ml milk

• 75 ml red wine (preferably young/new wine)

• 6 g dry yeast

• 2 tbsp anise seeds (optional)
  

For the topping:

• 40 g walnut kernels

• 35 g almonds

• 15 g pinoli

• 50 g raisins

🥣 Instructions:

1. Preparing the pre-dough In a bowl, mix the yeast with half the milk and half the sugar. Stir well until smooth. Cover with plastic wrap and let it rest for at least 20 minutes, until it starts to rise.
   

2. Preparing the dough In a large bowl, combine the flour, olive oil, eggs, remaining sugar, remaining milk, the optional anise, and the prepared biga. Mix with a wooden spoon first, then knead by hand until soft and uniform.
   

3. Rising Lightly oil a bowl, place the dough inside, and cover with plastic wrap or a damp cloth. Let it rise in a warm place for 6–8 hours, until doubled in size.
   

4. Shape and decoration Once the dough has risen, transfer it to a baking tray lined with parchment paper. Flatten it slightly with your hands and decorate the surface with dried fruit and raisins as desired.
   

5. Baking Bake in a preheated static oven at 180°C (350°F) for 40–45 minutes, until golden brown. Check doneness with a toothpick: if it comes out dry, your Piada dei Morti is ready.

   
   
   
   

💡Consigli:

• Serve warm or at room temperature, accompanied by a glass of sweet wine of the current year (vino novello).

• If you like, you can brush the surface with a tablespoon of sugar dissolved in a little water to give it a light glaze.