Receta Minestra dei morti (Soup of the Dead)

Modern Milan, political capital of Lombardy and financial capital of Italy, congers up images of sharply dressed business people, trendy fashion shows and elegant shops. Lombardy is one of the riches areas of Italy and, indeed, the world. So it may come as a surprise that the region’s traditional cuisine is actually fairly rustic, with many humble cucina povera dishes dating back to its less prosperous past. Many dishes revolve around staples like rice and polenta. Another case in point: minestra dei morti, or Soup of the Dead, a hearty, simple soup made with pork and chickpeas, traditionally prepared for November 2, the Day of the Dead or All Souls The recipe for minestra dei morti originally called for pig’s head or, more…