Cuccìa of Saint Lucia

Cuccìa of Saint Lucia

Cuccìa is one of the most representative Sicilian desserts linked to the feast of Saint Lucy, celebrated every year on December 13th. Its origins date back to the 17th century, when Palermo was struck by a severe famine that pushed the population to the brink of starvation. According to tradition, on the day dedicated to the Saint from Syracuse, a ship loaded with grain appeared in the harbor — considered a miraculous gift attributed to Saint Lucy’s protection. The grain, still moist and unground, was distributed to the people who, out of necessity and gratitude, consumed it boiled as it was, without turning it into flour or baking bread. From this simple gesture, cuccìa was born: a dish that, over time, evolved from a food of survival into a celebratory dessert. Today, cuccìa represents a symbol of gratitude and rebirth, prepared throughout Sicily in different versions: from the rich ricotta cream with chocolate chips, to the lighter milk cream, to the simpler variants seasoned only with honey or sugar. Even today, eating cuccìa means renewing a centuries-old tradition that unites history, faith, and family memory.

🍽️ Serves: 4 ⏲️ Time: 1 hour 30 minutes

🧺 Ingredients:

• 150 gr soft wheat berries

• 400 gr ricotta (well drained)

• 130 gr sugar

• 1 teaspoon cinnamon

• 1 teaspoon vanilla

• 45 gr chocolate chips

• For decoration: candied cherries / cinnamon / chopped pistachios

  
  

🥣 Instructions:

1. Soaking the wheat (the night before)

   First, rinse the wheat thoroughly under running water, then transfer it to a large bowl and cover it with plenty of cold water. Let it soak for 24 hours, remembering to change the water once during this time to keep it clean and ensure better hydration.
   

2. Cooking the wheat After soaking, drain the wheat and rinse it again. Place it in a pot and cover it with fresh water, ensuring that the level rises about 3 centimeters above the grains. Bring it to a boil, add a pinch of salt, then cover the pot and let it cook over low heat for 1–2 hours, until the grains become soft and begin to “burst.” In some traditions, the wheat is simply brought to a boil and then left to rest covered overnight — a process known as abbivirare. Once cooked, drain it well and let it cool completely.
   

3. Preparing the ricotta cream For the cream, sift the ricotta or work it with a spoon until smooth and creamy. Add the sugar and mix carefully until you obtain a silky, homogeneous cream. Then incorporate the cinnamon, vanilla, and chocolate chips, blending everything evenly.
   

4. Assembly When the wheat is completely cold, mix it with the ricotta cream until all the ingredients are well combined. Serve the cuccìa in individual bowls and finish the dessert by decorating the surface with candied cherries, chopped pistachios, additional chocolate chips, or a sprinkle of cinnamon, according to your taste.