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Cuccia (Sicilian Ricotta Dessert) - Inside The Rustic Kitchen Cuccia is a dessert that’s traditionally eaten on December 13th in Sicily to celebrate the feast of Santa Lucia Traditionally, this dessert is made with boiled wheat grain (wheatberries) that are soaked overnight and then boiled for 1-2 hours until tender
Cuccìa - Wikipedia According to custom, bread should not be eaten on December 13; cuccìa should be the only source of wheat, and the primary source of nourishment for the day Cuccìa is prepared differently from family to family and in different regions Some make cuccìa as soup, others as a pudding
Cuccìa Santa Lucia (recipe) - Lucas Italy Whichever city’s version of the story you believe, both of these legends are told as the origin of a typically Sicilian dish called cuccìa, eaten on December 13 to celebrate the feast of Santa Lucia
Recipe for Cuccia on St. Lucys Feast Day — Radici Siciliane One of the most popular and common foods to make in honor of St Lucy in Sicilia is a delicious and comforting dish called Cuccia, a Sicilian word that is derived from the Greek word for grain, kokkìa
Santa Lucia Wheat Berry Pudding: Cuccia - A Sicilian Peasants Table On the feast day of Santa Lucia, it is customary for Sicilians to abstain from eating bread or pasta and eat cuccìa (boiled wheat berries) in her honor It is mostly eaten as a dessert You can enjoy this dessert at any time of the year There are a variety of recipes for cuccìa
Cuccia – Sicilian Wheatberry and Ricotta Porridge Recipe The “Cuccia con ricotta” is a typical Sicilian dessert that is prepared on December 13, on the occasion of the St Lucy’s day The name cuccia comes from the Sicilian words “cocciu” (literally “grain”) of wheat
Cuccìa | Taste For Life Discussing the relationship between Italian folk medicine and Italian witchcraft, she explores kitchen magic and protective magic, including practices for warding off the adverse effects of the evil eye