For several years now exists in the calendar a new holiday: Halloween. Trick or treat is the refrain heard most at this time, personally I do not like this new party, which has nothing to do with my tradition. I had a grandmother
Lombard on the Feast of All Saints and the commemoration of the dead was telling me "pray for the ava varda giò and you giuta" . Speaking with Maurizio
we face on a recipe to be included for this holiday weekend: pears, chestnuts, persimmons? Wherever there are recipes with pumpkin, proposals cute biscuits in the shape of ghosts, bats and witches.
We have decided not to celebrate Halloween, but to honor the tradition of Lombardy with a classic recipe: the sponge mort. are homemade sweets that were prepared in bakeries with even the crumbs of broken biscuits, every family has its Lombard recipe, here we propose to Maurizio Santin and we hope you enjoy it.
mort Loaf (bread of the dead)
Ingredients:
500 gr. of amaretti
300 gr. granulated sugar
100 gr. 55% dark chocolate melted
250 gr. flour sifted
125 gr. raisins soaked in cold water for at least ½ hour
125 figs
100 gr. almond flour
6 gr. baking powder 4 egg whites
½ cup dry white wine
Procedure:
In a global context, using the provided scoop, join the lineup according to the following: the flour, baking powder, flour, almond macaroons, sugar, melted chocolate, egg and wine, raisins squeezed the excess water and dried figs.
Knead until a smooth paste, making a sandwich of slightly elongated 8 / 9 cm. and bake at 180 degrees for 10 minutes.
Serve at room temperature dusted with icing sugar.
During the two evenings of lectures the participants follow all operations of the pastry chef, helping in some passages and eventually taste all the preparations. 
