There is a widespread belief in Sardinia that sa die de sos mortos, our deceased loved ones return to the homes where they once lived to feast. For this reason, the commemoration of the dead is celebrated every year with an ancient rite called the supper of souls.

The tradition has different names and connotations in the various parts of the island. Is animeddas, Is panixeddas, Su petti coccone, Su mortu mortu, Su Prugadoriu, and Su pane su binu are just some of its various names. Regardless, there is a prevailing commonality among the celebratory customs for this tradition.

On the night between October 31st and November 1st, after having eaten dinner, it was customary in Sardinia houses to leave the table set with one or more dishes in honor of the dead. In ancient times, a glass of wine with bread and legumes, often broad beans and chickpeas, were served. In recent times, however, they are often replaced by a well-seasoned type of Sardinia pasta called malloreddos. It was also customary to remove all pointed cutlery from the table in order to prevent any less benevolent souls from turning against the people in the house. Never to be forgotten were the desserts, particularly the papassini, which remains a traditional dessert linked to this anniversary.

The following day the plates would naturally still be full, but it is believed that the deceased do not eat real food but only its smell. The leftover sweets were then distributed to children who went from house to house to collect offerings for the dead.