Some culinary and religious traditions.
All Saintsโ Day, or Ognissanti, on November 1 is a public holiday in Italy.
The celebration of the saints is followed on Thursday, November 2, All Souls’ Day, a Catholic tradition of mourning the dearly departed.
These two days are not only public holidays but also an occasion to reconnect with their deaths.
Generally, during these days, we are used to visiting the graves of our loved ones and bringing flowers in their memory.
Naples’ tradition
As a resident of southern Italy, I can attest to the importance of this tradition in our local culture.
There is also a rich culinary tradition linked to these two days, and in each Italian region, we have typical foods, particularly sweets or cakes.
In Naples, for example, we are used to buying some Chocolate Hazelnut Torrone known as “Torrone dei Morti”, a typical sweet treat eaten in honor and memory of our departed loved ones.
Here is a recipe for one of these sweets, we have different variations and tastes!
๐พ๐๐ค๐๐ค๐ก๐๐ฉ๐ ๐๐ค๐ง๐ง๐ค๐ฃ๐ (๐๐ค๐ง๐ง๐ค๐ฃ๐ ๐๐๐ ๐๐ค๐ง๐ฉ๐)
๐ฃ๐ฟ๐ฒ๐ฝ ๐ง๐ถ๐บ๐ฒ 25 minutes
๐๐ผ๐ผ๐ธ ๐ง๐ถ๐บ๐ฒ 10 minutes
๐๐ต๐ถ๐น๐น๐ถ๐ป๐ด ๐๐ถ๐บ๐ฒ 6 hours
๐ง๐ผ๐๐ฎ๐น ๐ง๐ถ๐บ๐ฒ 6 hours 35 minutes
๐ฆ๐ฒ๐ฟ๐๐ถ๐ป๐ด๐ 12 servings
๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐
10.5 oz dark chocolate (300g)
10.5 oz white chocolate (300g)
1 cup chocolate hazelnut spread (300g)
1.5 cups hazelnuts blanched or with skins (200g)
๐๐พ๐๐ถ๐ฝ๐บ๐ฒ๐ป๐
Silicone loaf pan 9×3.5×2.5 inches or similar
๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐
1. Put a heat-proof mixing bowl on top of a pot of water (make sure it doesnโt touch the water) and heat on medium heat.
2. Break up the dark chocolate and add it to the bowl. Stir it occasionally until completely melted.
3. Turn off the heat, add โ of the dark chocolate to the loaf pan, and brush it up on all sides until the inside is completely coated. Make sure the chocolate is slightly thicker on the bottom than on the sides.
4. Put it in the freezer for 5โ10 minutes until set. Meanwhile, in a separate bowl, melt the white chocolate just as you did with the dark.
5. Once melted, add the chocolate hazelnut spread and mix until thoroughly combined. Add the hazelnuts and mix through.
6. Pour the chocolate hazelnut filling into the loaf pan and smooth out the top, it won’t fill the loaf pan right to the top. Place it in the freezer for 10 minutes to firm up (it wonโt be completely set).
7. After 10 minutes, pour the remaining dark chocolate on top of the filling and gently spread it all over the top evenly. If your dark chocolate has thickened, warm it back up slightly before using.
8. Place the torrone in the fridge for at least 6 hours or overnight to set. Remove the loaf from the loaf pan and let it sit at room temperature for 30 minutes before slicing.
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