Traditionelle Piada dei morti

Redazione

The true temple of this dessert, linked to the pastry chef Ciro Brunori, who codified its recipe at the beginning of the twentieth century in Borgo San Giuliano. It appears as a large, leavened sweet focaccia with a soft, airy and fragrant texture similar to brioche, enriched with raisins in the dough. The surface is generously covered with a crunchy cascade of walnuts, almonds and pine nuts, brushed before going into the oven and polished with a sugary glaze.