A traditional sweet for the feast of Santa Lucia, the cuccìa has ancient origins and numerous delicious variations.
Its unmistakable ingredients are cooked wheat, seasoned with vino cotto – according to the ancient tradition of this area – or with ricotta cream or, in its more contemporary versions, with custard or chocolate cream.
According to the tradition associated with Santa Lucia, due to the famine, hungry people cooked the wheat without grinding it, giving rise to this culinary tradition.
Since then, in Sicily on the day of Santa Lucia, cuccìa is eaten as a good omen, baked and seasoned with milk and cinnamon, with cream or with the traditional vino cotto. In Paceco, it is the star of a very important festival on the day of Santa Lucia, 13 December.
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