All Saints Homestead

Pray with us, feast with us, stay with us.

How To Plan an All Saints’ Day Feast

All Saints’ Day is celebrated on November 1 in the Western Churches. All Saints’ Day is also known as All Hallows’ Day, the Feast of All Saints, the Feast of All Hallows, the Solemnity of All Saints, and Hallowmas.

We often celebrate All Saints’ Day with attending mass, exchanging gifts and coordinate activities like sack races, face painting and wearing costumes representing our favorite Saints. We conclude the day with a feast for our family and any guests and thoughtfully choose dishes that are traditionally served on All Saints’ Day (menu below).

Pope Boniface IV formally established All Saints Day on May 13, 609 AD, by dedicating the Pantheon in Rome to the Virgin Mary and all martyrs. Later, Pope Gregory III moved the observance to November 1st in the following century. 

Begin All Saints’ Day with a Morning Menu

Morning menus are a homeschooling resource. Our morning menus are inspired by the Saints and cover an array of topics, based on the feast day. We have a morning menu for All Saints’ Day that fills the home with joyous activities, music and food.

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Dress up as your favorite Saints

This can be as easy or intricate as you want it to be. A lot of saint costumes can be in depth but what matters is the whole family having fun and making joyful memories this day.

All Saints’ Day Feast Menu

Il Pan dei Santi (O Pan Co’ Santi) di Orietta

Pan co‘ Santi is a dense, spiced Tuscan bread, studded with raisins and walnuts, enriched with red wine, extra virgin olive oil, and sugar.

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Canavese Soup

This is a very old recipe from Piedmont. The soup starts with savoy cabbage cooked with pancetta and lardo and then covered with broth. It’s served hot over bread that’s toasted and then baked au gratin with cheese.

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Chestnut Risotto

This is an autumn recipe for and can be found in many places in Italy.

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Carne Salada (Salted Meat)

Salted meat is a Trentino specialty. It begins with a choice cut of beef cured with salt, herbs and a number of spices and then cooked in a little white wine. It is served as a carpaccio (sliced very thin), usually with shredded green cabbage and cubes of green apple.

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Savoy Cabbage with Walnuts

Savoy cabbage is an abundant vegetable during this season and a great side dish for the Day of the Dead. Cook it sliced into thin strips with butter and onion slices. Then add vegetable broth. Cook it down until the cabbage is very soft, then add chopped walnuts.

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Ossa dei Morti

These cookies are almond-flavored made with ground almonds and almond extract and will keep well in an airtight container for up to a week.

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Pane dei morti

A traditional dessert from Lombardy, pane dei morti (bread of the dead) is made with a dough from crumbled biscuits, cocoa powder and nuts.

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Inspiration for your feast

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