() is a

sweet Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, ...

focaccia Focaccia is a Flatbread, flat leavening agent, leavened oven-baked Italian cuisine, Italian bread. In Rome, it is similar to a type of flatbread called (). Focaccia may be served as a side dish or as sandwich bread and it may be round, rectang ...

topped with

raisin A raisin is a Dried fruit, dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Republic of Ireland, Ireland, New Zealand, Australia and South Afri ...

almond The almond (''Prunus amygdalus'', Synonym (taxonomy)#Botany, syn. ''Prunus dulcis'') is a species of tree from the genus ''Prunus''. Along with the peach, it is classified in the subgenus ''Amygdalus'', distinguished from the other subgenera ...

walnut A walnut is the edible seed of any tree of the genus '' Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. They are accessory fruit because the outer covering of the fruit is technically an i ...

s, and

pine nut Pine nuts, also called piñón (), pinoli (), or pignoli, are the edible seeds of pines (family Pinaceae, genus ''Pinus''). According to the Food and Agriculture Organization, only 29 species provide edible nuts, while 20 are traded locall ...

s. It is local to

Rimini Rimini ( , ; or ; ) is a city in the Emilia-Romagna region of Northern Italy. Sprawling along the Adriatic Sea, Rimini is situated at a strategically-important north-south passage along the coast at the southern tip of the Po Valley. It is ...

, in the

Emilia-Romagna Emilia-Romagna (, , both , ; or ; ) is an Regions of Italy, administrative region of northern Italy, comprising the historical regions of Emilia (region), Emilia and Romagna. Its capital is Bologna. It has an area of , and a population of 4.4 m ...

region of

Italy Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...

, and traditionally eaten in November for

All Souls' Day All Souls' Day, also called The Commemoration of All the Faithful Departed, is a day of prayer and remembrance for the faithful departed, observed by Christians on 2 November. In Western Christianity, including Roman Catholicism and certain p ...

Overview

Though its name suggests that it is a , a traditional

flatbread A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Se ...

also native to

Romagna Romagna () is an Italian historical region that approximately corresponds to the south-eastern portion of present-day Emilia-Romagna, in northern Italy. Etymology The name ''Romagna'' originates from the Latin name ''Romania'', which originally ...

, is a sweet

, a soft bread. The association with arises from the 's circular shape. The bread is topped with

s, and

s. The dried fruit must be topped rather than inside the

dough Dough is a malleable, sometimes elastic paste made from flour (which itself is made from grains or from leguminous or chestnut crops). Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes ...

. In traditional recipes, contains

grape must Must 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 the total weight of the must. Making must is the ...

, though modern recipes soak the raisins in

Sangiovese Sangiovese is a red Italian wine grape variety that derives its name from the Latin , "blood of Jove, Jupiter". Sangiovese Grosso, used for traditionally powerful and slow maturing red wines, is primarily grown in the central regions of Italy ...

wine instead. is usually served warm, for breakfast or as an afternoon snack. It is traditionally eaten in November for

, 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 geography of Halloween, observed in many countries on 31 October, the eve of the Western Christianity, Western Christian f ...

trick-or-treating Trick-or-treating is a traditional Halloween custom for children and adults in some countries. During the evening of Halloween, on October 31, people in costumes travel from house to house, asking for treats with the phrase "trick or treat". Th ...

Origins

The origins of are contested. In local

folklore Folklore is the body of expressive culture shared by a particular group of people, culture or subculture. This includes oral traditions such as Narrative, tales, myths, legends, proverbs, Poetry, poems, jokes, and other oral traditions. This also ...

, the bread is attributed to ancestral recipes from the times of the

Celts The Celts ( , see Names of the Celts#Pronunciation, pronunciation for different usages) or Celtic peoples ( ) were a collection of Indo-European languages, Indo-European peoples. "The Celts, an ancient Indo-European people, reached the apoge ...

in Romagna, or the

Senones The Senones or Senonii (Gaulish: "the ancient ones") were an ancient Gallic tribe dwelling in the Seine basin, around present-day Sens, during the Iron Age and the Roman period. Part of the Senones settled in the Italian peninsula, where the ...

. On the night of

Samhain Samhain ( , , , ) or () is a Gaels, Gaelic festival on 1 November marking the end of the harvest season and beginning of winter or the "Celtic calendar#Medieval Irish and Welsh calendars, darker half" of the year.Dáithí Ó hÓgáin, Ó hÓ ...

, 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

's Borgo San Giuliano, from the early 20th century.

References

{{Authority control Italian breads Sweet breads Yeast breads Rimini Breakfast

Overview

Origins

See also

References