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Pan di santi, also known as Pan co Santi a traditional Tuscan semi-sweet bread made for All Saint’s Day November 1st) eaten to celebrate and remember the Saints and then also eaten on Nov 2 All Souls Day the day Italians celebrate remembrance of past loved ones (the loaves are called pan Deio morti- bread of the dead when eaten on Nov 2 All Souls Day) A national holiday, All Saints’ Day in Italy started around the 9th century & today in Italy on November 1 Italian families visit their local parish for mass & then after celebrate with a nice long lunch with family and friends. (More history on this holiday below recipe…)
This special Tuscan bread loaf is a seasonal treat whose ingredients are symbolic for the saints and aspects of the holiday featuring raisins, walnuts , black pepper (for death) , orange zest, and sugar. Often you’ll also find added almonds, pine nuts, honey, figs & dates.
Lucky for us we were visiting Grieve in Chianti on the only day Pan fi Santi loaves are baked by tiny Forno (bakery) tucked away under an ancient portico on the back corner of the piazza.
We headed to a favorite overlook on the edge of the Tuscan village of Panzano and I sliced us up some 12 month Pecorino washed in olive paste and some cinghiale (wild boar salami) all pairing perfectly with a Classic Chianti, a beautiful view and the most lovely friends!
This simple loaf would be a fabulous accompaniment to your holiday cheese boards, simple to make and just slightly sweet so it would pair so deliciously with just about any cheese (especially with a drizzle of honey!)
Here’s a recipe!!
Pan di Santi (Bread of the Saints
2 ¾ cups flour
1 teas sea salt
2 teas black pepper
1 tbsp olive oil
1½ teas active dry yeast
1 cup raisins (you could add dates,figs, or any dried fruit)
1 cup walnuts, roughly chopped (walnuts do make a difference although you could use almonds)
⁃ Dissolve the yeast in 1 cup warm water. Mix the flour, salt & pepper together, make a well and add the yeast and olive oil. Mix the wet ingredients with a fork, gradually incorporating all the flour until it forms a ball. Add the raisins (or dried fruit)& walnuts & then knead until smooth and elastic. Place the dough in an olive oiled bowl, cover and let rise until doubled. Take out, knead again for a few minutes, then shape into an even round loaf, place it on parchment paper lined baking sheet and allow it to rise a last time for 30 minutes, brush with egg yolk , sprinkle on some sugar (optional) then bake it at 400° until brown. It will be done when tapping on the bottom produces a hollow sound.
All Saints Day has its roots in the 4th century, with early celebrations taking place in Greece or Turkey.
In Italy the holiday dates back to the 7th century when Pope Gregory II established it originally in the spring but the holiday was eventually moved to November 1st for reasons unknown.
The purpose of All Saints Day is to honor all Christian saints, particularly those who do not have their own feast day on the Catholic calendar.
Different European countries have their unique traditions associated with All Saints Day but Italy it’s a day for families to spend time together, exchange gifts and partake in feasts to celebrate their saintly namesakes.
