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Colva: Sweets for the Dead

Colva (Apulian Italian) or Kóliva (Greek) is a classical preparation of ancient origins prepared for the deceased and on the Day of the Dead on November 2nd. The name is derived from the Ancient Greek kóllibos, meaning a small coin, referring to boiled wheat. In the southern Italian region of Puglia, the ritual dish is called colva, or also "wheat of the dead", and is prepared with boiled wheat, nuts, almonds, white grapes (that used to be especially kept for this purpose), pomegranate seeds, and concentrated grape or fig must. Contemporary versions are prepared with chocolate as well, which is a recent addition, so I am going to omit it. Each ingredient is a symbol of life and death: cooked wheat represents the dead, the white grapes are their souls, the pomegranate kernels recall the abundance of life (or, according to some, the deceased people's eyes - creepy!), the walnuts their bones (or their brains), and the concentrated fruit must is their blood. You need: wheat for boiling (wheat berries) or readily boiled wheat (grano cotto per pastiera), salt, walnuts, white grapes, pomegranate seeds, concentrated grape must or fig must (vincotto). If you prefer the modern Apulian version, you can add a teaspoon of cocoa powder or black chocolate chips. You can find more recipes in my cookbooks "GARUM: Recipes from the Past“ (available in English, German, French and Italian) or "From Eden to Jerusalem: Recipes from the Time of the Bible“ (English, German and Italian), or "VEGETUS: Vegetarian Recipes from the Past“ (English, German, Italian). Music: JR Tundra, Shesh Pesh (YouTube audio library, creative commons)