() is a
sweet focaccia topped with
raisins,
almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...
s,
walnuts, and
pine nuts.
It is local to
Rimini, in the
Emilia-Romagna region of
Italy,
and traditionally eaten in November for
All Souls' Day.
Overview
Though its name suggests that it is a ,
a traditional
flatbread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread.
Flatbreads ran ...
also native to
Romagna
Romagna ( rgn, Rumâgna) is an Italian historical region that approximately corresponds to the south-eastern portion of present-day Emilia-Romagna, North Italy. Traditionally, it is limited by the Apennines to the south-west, the Adriatic to t ...
, is a sweet
focaccia,
a soft bread.
The association with arises from the 's circular shape.
The bread is topped with
raisins,
almond
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ...
s,
walnuts, and
pine nuts.
The dried fruit must be topped rather than inside the
dough. In traditional recipes, contains
grape must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of th ...
,
though modern recipes soak the raisins in
Sangiovese wine instead.
is usually served warm,
for breakfast or as an afternoon snack.
It is traditionally eaten in November for
All Souls' Day,
but appears from October,
including for Rimini's patronal feast,
San Gaudenzo, on 14 October,
and during
Halloween
Halloween or Hallowe'en (less commonly known as Allhalloween, All Hallows' Eve, or All Saints' Eve) is a celebration observed in many countries on 31 October, the eve of the Western Christian feast of All Saints' Day. It begins the observanc ...
trick-or-treating.
Origins
The origins of are contested. In local
folklore, the bread is attributed to ancestral recipes from the times of the
Celts in Romagna,
or the
Senones.
On the night of
Samhain, mischievous nocturnal domestic elves known as the would visit houses while the spirits of the dead would return to their homes and towns.
emerged as a seasonal delicacy to welcome the deceased spirits.
Others attribute the bread to Ciro Brunori, a pastry chef at the Antica Pasticceria Vecchi in Rimini's Borgo San Giuliano,
from the early 20th century.
See also
References
{{Authority control
Italian breads
Sweet breads
Yeast breads
Rimini
Breakfast