Cuccìa

Cuccìa
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Cuccìa is a traditional Sicilian dessert, consumed especially on December 13, the feast day of Saint Lucy. It commemorates the relief from a food shortage in Sicily and the unexpected arrival of a cargo of wheat in the port of Palermo on Saint Lucy’s Feast in 1646. According to custom, on that day bread should not be eaten and Cuccìa should be the only source of wheat.
Servings Prep Time
4people 3hours
Cook Time
10minutes
Servings Prep Time
4people 3hours
Cook Time
10minutes
Cuccìa
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
Rate this recipe!
Cuccìa is a traditional Sicilian dessert, consumed especially on December 13, the feast day of Saint Lucy. It commemorates the relief from a food shortage in Sicily and the unexpected arrival of a cargo of wheat in the port of Palermo on Saint Lucy’s Feast in 1646. According to custom, on that day bread should not be eaten and Cuccìa should be the only source of wheat.
Servings Prep Time
4people 3hours
Cook Time
10minutes
Servings Prep Time
4people 3hours
Cook Time
10minutes
Ingredients
Units:
Instructions
  1. Soak the wheat for 24 hours.
  2. Drain the wheat and put it in a pot to boil over a low heat, mixing to avoid sticking.
  3. Mix the wheat with ricotta cheese, then put on chocolate and candied orange.
  4. It is possible to enrich the flavour by adding some sugar or salt (according to your preference for sweet/savoury taste). Honey and cinnamon can be added, as well.

Recipe Notes

Contributor: Giuseppe Masaracchia, 72
Place: Palazzo Adriano, Italy

Recipe’s Personal Background How did you learn this recipe? The recipe is shown during the yearly “Cuccia Fest” celebrated on August 1st.
Is there some memory/historical event connected to this recipe? This recipe is strictly connected to the memories of relatives and friends who came from Albania.
Personal reference to tradition transmitted by relatives (preparing together, sharing, eating together etc.)? Cuccìa is generally prepared all together in very big pots and then it is offered to all the participating people
Mediterranean Background Any tradition this receipe is connected to? If yes, which one? Can you describe it? This is not a real recipe but it is linked to the memory of Albanian migrants arriving in Italy and who mainly used to eat grains. Moreover, somehow this tradition is also connected with the Saint John’s day, the 23th of June: during this date the inhabitants of Palazzo Adriano went to the mountain closer to this village to remember the relatives they left in Albania.
Any Festivity this recipe is connected to? If yes, which one? Can you describe it? “Cuccìa Fest” is held in Palazzo Adriano every year on August 1st. As explained above, also the 23rd of June is connected to this recipe.
Is your recipe connected to the territory you live in? Is it strictly linked to the specificity of the agricultural environment?

The recipe is linked to the traditions of the Albanian farmers who settled in Palazzo Adriano.
Season (season this food is linked to) Summer
Ingredient Nutritional Importance Health Benefits
Grain Grain is rich in carboidrates (62%) and it also contains proteins (13%), fibers (9,8%) and lipids (3%). The considerable intake of carbs guarantees a lot of energy and fibers are helpful for the intestinal transit.
Additional information
Is it suggested to eat this meal if you suffer from some disease? If yes, for which one? Not suitable for people suffering from celiac disease.
What is the primary base with which your food is prepared? Is this a derivative of oil or another base? Wheat
What nutrition related illnesses or deficiencies are common in your area? Are there holistic or nutrition based remedies connected to these aliments? None

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