Smegiassa

Soak raisins and figs briefly, then chop them with walnuts and orange zest.

Mix cornmeal with cooked pumpkin, brown sugar, olive oil, fennel seed, and a splash of grappa or milk.

Fold in the dried fruit and nuts to make a heavy, spoonable batter.

Bake in a loaf pan until dark, firm, and aromatic at the center.

Cool fully before slicing so the dense crumb holds together.