The tradition of All Saints’ Day began around the 9th century, and today, it is a festive occasion. Many Italian families attend mass at their local parish and then enjoy a long, delicious lunch with family and friends.
The lunch can vary by region and family, but one popular dish is “Pane dei Santi,” or All Saints’ bread. This bread is made with a dough that includes raisins, figs, and walnuts. Making it involves a traditional method of wrapping the finished bread, which is part of what makes it special. Another treat often enjoyed on All Saints’ Day is “Castagnaccio,” a cake made from chestnut flour.
It’s important not to confuse All Saints’ Day with All Souls’ Day, which is celebrated on November 2nd, known as “il Giorno dei Morti” in Italy. All Souls’ Day is not a national holiday, but many Italians return to their hometowns to honor their ancestors by bringing flowers to their graves. The traditional flower for this day is the chrysanthemum, which symbolizes death in Italian culture.
So, All Saints’ Day is a joyful celebration of saints, family, and delicious food, while All Souls’ Day is a more somber occasion for remembering loved ones who have passed away.
And now an All Saints’ Day Recipe
NOTHING BETTER FOR AUTUMN THAN A CHESTNUT CAKE
| 1 ½ CUPS CHESTNUT FLOUR | 1/3 CUP SUGAR |
| 1 TB BAKING POWDER | 2 TB COCOA POWDER – more for dusting |
| 2 TBS HONEY | PINCH OF SALT |
| ½ EXTRA VIRGIN OLIVE OIL | 2 LARGE EGGS – room temperature |
| 1 CUP WHOLE MILK ½ CUP DRIGE CRANBERRIES 1/3 CUP WALNUTS – toasted, chopped | ½ CUP RASINS 1/3 CUP PINE NUTS – toasted VIN SANTO – for plumping raisins |
Preheat oven to 350º.
Lightly brush a 9-inch cake pan with olive oil.
Put the raisins and dried cranberries into a ¼ cup of Vin Santo to plump them up.
Sift together flour, sugar, baking powder, cocoa powder and salt in a large bowl.
In a separate bowl, whisk together olive oil, honey eggs and milk.
Slowly pour the liquids into the dry ingredients, whisking very well and
Making sure there are no lumps. The batter should be smooth but a bit liquidy.
Reserve some of the fruits and nuts to sprinkle on top of the cake. Add the remaining to the batter
And mix well to make sure all is combined and spread evenly.
Pour the batter into the prepared pan, sprinkle the reserved fruits/nuts on top and bake for about
25 minutes, or until the cake begins to swell lightly and the middle is set.
Remove from the oven and cool completely before removing from the pan.
When ready to serve dust lightly with powdered sugar and cocoa powder. When serving, sprinkle some warmed honey on each slice.
BUON MANGIATA!
Ancora 
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