Traditional European desserts associated with the commemoration of the deceased

Various European culinary traditions feature specific sweets prepared for the commemoration of the deceased and All Saints' Day.

In the Grisons region of Switzerland, Totenbeinli (or Ossa di morto) are crunchy, bone-shaped biscuits traditionally offered during funeral wakes. These treats are characterized by their hard texture and elongated shape.

In Naples, Italy, the 'torrone dei morti' is a seasonal specialty consumed between late October and early November. Unlike traditional hard nougat, the Neapolitan version features a thin dark chocolate shell with a soft, creamy center made of white chocolate, milk chocolate, and hazelnut cream.