copyright Art of Living, Prima Media, Inc./Maria Liberati
As October fades into November, the air in the Italian countryside grows crisp, scented with woodsmoke and simmering broths. It’s a time of quiet reverence—when families gather not just to share meals, but to remember. All Saints Day and All Souls Day mark a sacred pause in the rhythm of life, inviting us to honor those who came before us with food, stories, and candlelight.
In my family’s village, the days surrounding November 1st were filled with gentle rituals. We’d light candles in the window to guide the spirits home, bake pane dei morti—“bread of the dead”—with cinnamon, cocoa, and dried fruit, and set an extra place at the table for those we missed. It wasn’t somber—it was soulful. The kitchen became a sanctuary of memory.
This week, I invite you to create your own table of remembrance. Whether it’s a simple bowl of lentil soup passed down from your nonna or a handwritten note tucked beside a flickering candle, let food be your language of love.
🍽️ Ways to Celebrate
Bake pane dei morti: These rustic cookies are traditionally made in Lombardy and are rich with almonds, raisins, and warm spices. They’re perfect with espresso and conversation.
Set a memory table: Place photos, favorite dishes, or small tokens that remind you of loved ones. Share stories as you eat—let their presence fill the room.
Cook with intention: Choose a recipe that connects you to your heritage or someone you miss. As you stir, chop, and taste, reflect on the hands that once made it before you.
Toast to life: Raise a glass to those who shaped you. Their stories live on in your voice, your choices, your recipes.
🍪 Recipe : Pane dei Morti (Bread of the Dead)
Prep Time: 20 minutes Cook Time: 20 minutes Yield: About 20 cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp baking powder
- 1/4 cup raisins (soaked in warm water for 10 minutes, then drained)
- 1/4 cup chopped almonds or walnuts
- 1 egg
- tbsp milk
- Zest of 1 lemon
- Powdered sugar for dusting
- Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, mix flour, almond flour, sugar, cocoa, cinnamon, cloves, and baking powder.
- Stir in raisins, nuts, and lemon zest.
- Add egg and milk, mixing until a soft dough forms. If too dry, add a splash more milk.
- Shape dough into small oval cookies and place on baking sheet.
- Bake for 18–20 minutes, until firm but not hard.
- Let cool, then dust with powdered sugar.
- These cookies are best enjoyed with espresso and quiet reflection. They keep well for several days and make a thoughtful gift or offering
In honoring the past, we nourish the present. And in every bite, every shared memory, we carry love forward.
Buona festa di Ognissanti e dei defunti. May your table be full of warmth, remembrance, and joy.
For more recipes get your copy of the Gourmand World Award Winning Book The Basic Art of Italian Cooking: Holidays and Special Occasions-2nd edition
Listen to The Maria Liberati Show ..where food meets art, travel and life for more inspiration for your kitchen and life!
