Piada dei morti with Bimby and without Bimby. The piada dei morti is a traditional dessert from the Romagna region prepared during this period, for the commemoration of the deceased.
It is not exactly a “piadina”, but rather a sweet focaccia enriched with raisins, walnuts, almonds, and pine nuts. This dessert gets its name from its round and flattened shape.
In the past, grape must was used to sweeten the piada dei morti. Modern versions, however, often use raisins soaked in red wine.
It seems that this dessert has very ancient origins and is connected to the Celtic New Year: in ancient times, indeed, the Celtic New Year fell on the night of All Saints’ Day and marked the end of summer and the beginning of the colder season. Not only that. On this occasion, the harvest was also celebrated, and the last fruits of the earth were offered to the deceased who, according to tradition, visited their earthly homes and loved ones on these days.
For this reason, on the night of All Saints’ Day, it was customary to set the table with many delicacies, including, precisely, the piada dei morti.
The recipe for piada dei morti is also meant to be shared: it is served for breakfast or as a snack, accompanied by coffee or a good glass of sweet wine. It can also be served as a dessert at the end of a meal on autumn days and can also be accompanied by a mascarpone cream or custard. An excellent alternative to autumn desserts, with pumpkin or the classic apple pies that are usually prepared during the autumn season.
Returning to us, let’s see together the procedure to prepare the piada dei morti with Bimby and without Bimby. Both procedures can be found in the recipe.
Before proceeding to the recipe, here are some recipes that may interest you and are typical of this period.
- Difficulty: Easy
- Cost: Inexpensive
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Day of the Dead
- Energy 395.19 (Kcal)
- Carbohydrates 49.95 (g) of which sugars 19.25 (g)
- Proteins 9.96 (g)
- Fat 18.81 (g) of which saturated 2.48 (g)of which unsaturated 2.88 (g)
- Fibers 2.63 (g)
- Sodium 15.27 (mg)
Indicative values for a portion of 104 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare the Romagna piada dei morti
- 2 cups all-purpose flour
- 3 tbsp sugar
- 3.5 tbsp extra virgin olive oil
- 1 egg
- 1/3 cup milk (dairy or plant-based)
- 1 tbsp fresh yeast
- 1/4 cup raisins
- 1 tbsp pine nuts
- 1/3 cup walnut halves
- 1/4 cup blanched almonds
- 1 egg yolk
- 1 tbsp milk
- 2 tbsp powdered sugar
Tools to prepare the piada dei morti with Bimby and without Bimby
- Bowl
- Kneading board
- Mixer
- Baking tray 22-24 cm
Preparation of the piada dei morti with Bimby and without Bimby
Let’s see together how to prepare the piada dei morti with and without Bimby. We start with the Bimby preparation. At the end of the recipe, you will find the traditional procedure.
Put the crumbled yeast and milk into the bowl: 2 min 100°F vel 1.
Add the whole egg, sugar, oil, and flour: knead 3 min vel Dough.
Add a handful of raisins, previously soaked in water (or wine) and well-drained: 40 sec vel Dough.
You will get a sticky and slightly gluey dough.Take a tray of 22-24 cm in diameter, cover the bottom with parchment paper and pour in the dough.
With oiled hands, spread the dough until it completely covers the bottom.
Sprinkle the surface with the remaining raisins, peeled almonds, pine nuts, and walnut halves.
Let rise in a warm place for at least 4-5 hours. The rising times are indicative: in any case, the dough should double in volume.After the rising time, prepare what you need for the glazing in a bowl: beat with a fork an egg yolk with about 1 tbsp of milk and 2-3 tbsp of powdered sugar. Then proceed to brush the entire surface of the piada dei morti.
Bake in a preheated static oven at 355°F for about 20 minutes, until it is well browned on the surface.
As already mentioned, the piada dei morti can be prepared with Bimby and without Bimby. Let’s now see the traditional method without Bimby. In this case, you can knead by hand or with a mixer.
Dissolve the yeast in lukewarm milk and pour into a large bowl. Add the egg, oil, and sugar and mix to combine the ingredients.
Then add the flour and begin to knead, first in the bowl, then, when the ingredients have come together, on a floured kneading board. Work the dough for at least 5-6 minutes.
Finally, add a handful of raisins to the dough and continue to knead until the raisins are evenly distributed.
You will get a final sticky and slightly gluey dough.Take a baking tray of 22-24 cm in diameter, cover the bottom with parchment paper, and pour in the dough. With oiled fingers, spread it to cover the bottom of the tray.
Distribute the remaining raisins, pine nuts, almonds, and walnut halves on the surface.
Let rise in a warm place for at least 4-5 hours.After rising, prepare the glaze: in a bowl, beat with a fork an egg yolk with about 1 tbsp of milk and 2-3 tbsp of powdered sugar. Brush the entire surface of your piada dei morti.
Bake in a preheated static oven at 355°F for about 20 minutes or until the surface is well browned.
Well, your piada dei morti with Bimby and without Bimby is ready to be enjoyed!
Try it and let me know!
Storage, advice, and variations
– The piada dei morti keeps well for 3-4 days under a cake dome or in an airtight container.
– It is better not to put it in the refrigerator, as it may harden.
– The piada dei morti can be frozen sliced and wrapped individually in plastic wrap. Just thaw them at room temperature or heat them in the oven for a few minutes before serving.
– The nuts on the surface might come off during baking. Before baking, make sure to press the ingredients slightly over the entire surface.
– Be careful not to apply too much glaze. Too much glaze or a glaze that is too liquid can soak the surface and lose its crispiness.
FAQ – Frequently Asked Questions about piada dei morti with Bimby and without Bimby
What types of nuts can be used in the piada dei morti?
The traditional recipe includes walnuts, pine nuts, almonds, and raisins, but you can also add hazelnuts, dried figs, or chopped dates for a richer version.
Can the piada dei morti be prepared in advance?
Yes, it can be kneaded the night before and left to rise in the fridge overnight. In the morning, take it out of the fridge, bring it to room temperature, complete the decoration, let it rise a bit more, and then bake. Your Romagna piada dei morti will be even better and softer.
How can you tell when the piada dei morti is perfectly baked?
The surface should have a nice golden color and should be slightly crispy. Always adjust according to your oven.
Why is it called piada dei morti?
The term “piada” comes from its flattened and round shape, reminiscent of the famous “piadina romagnola”. It is called piada dei morti because it was an ancient custom to offer this dessert to the deceased as a sign of respect and remembrance, and it was prepared on November 1st as a symbolic gift to their departed loved ones.
Can a gluten-free or vegan version of the piada dei morti be made?
Yes, although what you will get will be slightly different from the original piada. For the gluten-free version, you will just need to use a balanced gluten-free flour mix. For the vegan version of the piada dei morti, you can replace the eggs with plant-based alternatives (e.g., aquafaba), use oil or vegetable margarine instead of butter, and use a plant-based drink instead of dairy milk. Of course, these versions, as they deviate from the original, might need adjustment to the dough’s consistency, for example by adding flour or more liquids.
