In past times it was a typical dish consumed on the eve of All Saints’ Day and even a kind of unique course for the meal whereas today is considered as a cake or dessert.
It is traditional in the city of Perugia and widespread in various areas of Umbria.

Ingredients
300g rigatoni
50g walnut kernels
40g sweet powder cocoa
50g bread crumbs
honey (2 tablespoons)
salt

Preparation method
Leave rigatoni to cook in copious salted water.
Trite walnuts and mix bread crumbs, cocoa and melted in a bain-marie honey.
Drain rigatoni, season them with the mix and leave to cool down before serving them.

Note – This dish was prepared further than on the eve of All Saints’ Day even on the eve of Christmas throughout Umbria.