Minestra dei morti

Minestra dei morti (lit. soup of the dead) is a classic Italian soup originating from Milan. This hearty soup is made with chickpeas, pork, onions, carrots, celery, sage, rosemary, and grated Parmigiano-Reggiano. In the past, the recipe called for pig's head, but today it has given way to ribs or bone-in pork loin.

The soup is cooked until the meat and the chickpeas are tender. Traditionally, the soup with the chickpeas is eaten as a first course, while the meat is eaten as a second course, served with pickled vegetables on the side. Minestra dei morti is eaten on November 2, All Souls' Day.