PIADA DEI MORTI - typical Romagna recipe

While it's possible to do Torta dei morti at any time of the year, people in Rimini prefer to do it in November. It is prepared on the day following the Day of the Dead and Saints' Day, celebrated on November 2, and until November.


40 min 40 min 12 h 13 h 20 min


Bread and leavened Italian 28 Cm cake pan 320 kcal


* A substance used in dough to make it rise, such as yeast or baking powder.


For the dough

◎ 250 g flour

◎ 250 g Manitoba flour

◎ 120 g sugar

◎ 100 ml extra virgin olive oil (half you can replace with seed oil or butter)

◎ 2 eggs

◎ 20 g brewer's yeast

◎ 150 ml warm milk

◎ 50 ml red wine

◎ 70 g raisins put to soften in hot water

◎ 30 g pine nuts

◎ 30 g walnuts

To decorate

◎ 80 g walnuts

◎ 80 g almonds

◎ 30 g pine nuts

To make it looks shiny

◎ 1 yolk with two tablespoons of milk


  1. Dissolve the yeast with two teaspoons of warm milk and a tablespoon of sugar. In a large bowl, place the flour, sugar, oil, red wine, dissolved yeast, eggs, and milk. Knead and finally add the dried fruit of the chopped filling, the squeezed raisins. Again knead it.

  2. It will be a bit sticky dough. Leave to rise for 12 hours at room temperature, covered with film. After rising, put the dough in a greased and lightly floured pan (I used the disposable aluminum tart tin).

  3. Brush with the beaten egg yolk and milk and decorate with walnuts, almonds, and pine nuts.

  4. Leave to rise for another half hour covered with plastic wrap. Bake at 180 ° (pre-heated oven) for about 30-40 minutes, until it looks golden brown.

Below you can find a visual representation of how it is done.

You totally deserve to have this delicious dessert with a coffee! Buon appetito! 😋

More original Italian recipes are coming soon! See you soon.

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