The Day of the Dead is an opportunity for deep reflection on the cultural and spiritual roots that link the living to the deceased. In many cultures, late October and early November are a special time to honor the memory of those who are no longer with us. In Italy, this translates into a series of culinary and festive traditions, which reflect the symbolism of life and death, with the Fave dei Morti as the main protagonist.
According to Italian popular tradition, on the night between 1 and 2 November the deceased return to the world of the living. This is where the custom of preparing dishes for the dead was born. Among these we find the famous Fave dei Morti, also known as Pan dei Morti, Ossa di Morto or Torrone dei Morti, depending on regional traditions.
These are almond-based biscuits whose recipe is revisited from region to region, probably originating from Central Italy. As All Saints Day approaches, they are served in numerous pastry shops, from Lazio to Umbria, from Marche to Emilia Romagna.
In the North-East, between Veneto and Friuli, Favette dei Morti are more widespread, such as those from Trieste, cream-coloured biscuits, a symbol of birth, pink, a symbol of life, and brown, a symbol of death.
In addition to the most common variations such as Fave dei Morti in Central Italy and Favette in the North-East, each Italian region has its own interpretation of the dessert. In Sicily, for example, Fave dei Morti are often enriched with dark chocolate or with a mixture richer in sugar. In some areas of Campania, however, there are versions that include the use of dried fruit or honey. In Puglia and some areas of Southern Italy, the dessert is presented in a more elaborate form and sometimes covered with granulated sugar.
The origins of the Fave dei morti
Why are they called Fave dei Morti? The legume is not included among the ingredients but would rather refer to its particular connection with the afterlife. In Ancient Rome, beans were associated with the souls of the dead and were offered to the deities of Hades.
The biscuits that bear the name are somewhat reminiscent of its shape, but the ingredients are different: in addition to the classic almonds, the dough usually contains sugar, eggs, flour, sometimes butter and lemon zest.
Not only in Italy, but also in other cultures, food becomes a vehicle for remembering and honoring the deceased. For example, in Mexico, Día de los Muertos is celebrated with altars full of pan de muerto, typical sweets that symbolize bones and death. In Romania, however, the Colivă tradition involves the preparation of a dessert based on boiled wheat, sugar and nuts, also intended to remember the deceased during the commemoration of the dead.
The recipe
Taking inspiration from the Fave dei Morti recipe from Dolci Ricette di Pietro, let’s find out how to prepare them and which ingredients to use.
Ingredients
Procedure
Prepare the Fave dei Morti is not just a culinary gesture, but a true form of memory worship. It is a way to celebrate life and death, an act of respect and connection with past generations. Every bite is a small prayer, a memory that, through food, lives and continues to tell stories that must never be forgotten.
