The Piada dei morti (pida di murt Romagna recipe) is a semi-sweet bread typical of Romagna, soft golden and full of dried fruit!
Bread is a fundamental food for every civilization and is linked to many legends and myths that increase its importance and variety.
The piada dei morti or “Pida di Murt” is rich in raisins, almonds, pine nuts, walnuts, and hazelnuts and I assure you that as I am writing the recipe, my house is still full of a tantalizing, persistent, and delicious scent that already tells you how good it is!!!!!!
This dessert is typical of the October-November period months where we find the main ingredient of the piada dei morti in large quantity, dried fruit.
HOW WAS THE RECIPE OF THE PIADA DEI MORTI BORN AND WHAT TRADITION DOES THIS DELICIOUS FOCACCIA HAVE?
The tradition of preparing the Piada dei morti is ancient and precisely dates back to the Celtic domination.
Among the various tribes in ROMAGNA, the Senones came, led by Brenno, and brought customs and even recipes that integrated with our traditions and have arrived to this day.
Both the day of the dead and All Saints and the night of Halloween, are celebrations that refer to a Celtic pagan festival on the day of Samhain (end of summer) which coincided with the night of November 1st, All SAINTS day.
This festival officially indicated the beginning of the colder season, was considered the Celtic New Year’s Eve and thus marked the end of one time and the beginning of the new.
Also on this day, the pre-Christian population used to celebrate the end of the harvest in the fields and also to thank for the last fruits of the earth.
According to the Celtic tradition , the remainder of the last harvests was given to the deceased and otherworldly spirits that visited the world of the living, and also to the Púca, certain mischievous and annoying goblins.
Also in the Romagna tradition , a belief spread that there were domestic goblins the Mazapègul 
that used to move only on the night of All Saints and were very irritating and provocative.
ROMAGNOLI, with their great hospitality and also out of fear that the deceased (good or bad) in returning to their homes, would cause damage and pranks, prepared a table full of delicacies and among these…here is the PIADA DEI MORTI OR PIDA DI MURT!
NOW LET’S TALK ABOUT THE RECIPE of the piada dei morti!
Alas, I baked it too long in the sense that it was already golden at the edges but I wanted it more golden and in the end, a part underneath got a bit burned…
It doesn’t have much sugar and maybe I’d add a bit more…
I cut it while still warm and indeed if you look at the photo, the crumb stuck a little bit but I SWEAR it is a soft focaccia !!!!!!!!!!!
FINAL….ANNALISA YOU ARE A DISASTER OK???????????😂
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I have opened a channel of free recipes open to everyone on WhatsApp with no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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PIADA DEI MORTI PIDA DI MURT ROMAGNA RECIPE
La cucina di ASI
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE PIADA DEI MORTI PIDA DI MURT ROMAGNA RECIPE
- 1 egg (for the dough)
- 270 g Manitoba flour
- 25 g butter
- 8 g fresh brewer's yeast
- 125 g sugar
- 25 g olive oil
- 65 g raisins
- 1 tablespoon anise liqueur
- 1 1/2 glass milk
- 1 egg (to brush on top)
- 1 1/3 glass milk (to brush on top)
- 1 tablespoon sugar (to brush on top)
Tools RECIPE PIADA DEI MORTI PIDA DI MURT ROMAGNA RECIPE
#ADV
- Bowl
- Food wrap
- Spoon
- Baking pan
FOR THE PREPARATION OF THE RECIPE PIADA DEI MORTI PIDA DI MURT ROMAGNA RECIPE
For the sweet focaccia Piada dei Morti from Romagna with a diameter of 22 cm, I first soak the raisins in lukewarm water for at least 15 minutes.
In the meantime, I start preparing the dough and in a bowl, I pour the sifted flour, sugar, crumbled yeast with my fingers, olive oil, and the egg.
I begin to knead by also adding the anise liqueur and the softened butter.
I continue to work the dough with the help of more flour until I make a soft dough to which I add the dried and lightly floured raisins.
Cover with food wrap and let the piada dei morti or pida di murt rise as per Romagna tradition.
Personally, I left the dough covered and protected overnight (for me 6 hours of rising) inside the oven…
After the time has passed, I take the risen dough and put it in the chosen baking pan (22/24 cm) arranging it with my fingers.
Now I add the dried fruit… I placed it randomly, but you can make many concentric circles arranging a different type of dried fruit in each circle, or you can divide the piada dei morti into wedges alternating almonds, walnuts, hazelnuts, and pine nuts…
I mix milk, egg, and sugar well and brush this mixture on the surface, letting it rise for another 30/40 minutes.
Now all that’s left is to bake at 350°F (180°C) cooking the piada dei morti from Romagna for about 30 minutes.
If we want it nice and shiny, still hot as it comes out of the oven, I return to coat it with fluid honey and then…
I didn’t do it, but… as always, you decide the final touch!
Once cold, cut a slice and… enjoy your meal!
MAKE A DECADENT THING… accompany it with a ladle of English cream that doesn’t hurt…
Ciaoo !
Annalisa
I love these legends, I really enjoy reading and writing them…
SOURCE OF INFO HERE
