In Sicily, December 13th, the Feast of St. Lucy (Santa Lucia), is celebrated with a comforting bowl of Cuccìa, a traditional Sicilian wheat berry and ricotta dessert enjoyed instead of bread or pasta. The recipe combines cooked wheat berries soaked for 24 hours with creamy ricotta, chocolate, and cinnamon for a dish full of history and meaning. Every family has its own version of Cuccìa, but all share the same story of faith and gratitude that defines this day.
Sicilian FAQ
Q1: What is Cuccìa and why is it eaten on St. Lucy’s Day?
A: Cuccìa is a traditional Sicilian dessert made with cooked wheat berries and ricotta, eaten on December 13th to honor St. Lucy. Sicilians avoid bread and pasta that day as a sign of devotion and gratitude for the end of famine.
Q2: Can I use farro or barley instead of wheat berries?
A: Yes, you can substitute wheat berries with farro or barley, but the texture will be slightly different. Cook them until tender to keep the authentic creamy consistency.
Q3: Can Cuccìa be made without ricotta?
A: Absolutely! Some Sicilian families make Cuccìa with milk cream, custard, or even chocolate pudding instead of ricotta, especially for those who prefer a dairy-free version.
Q4: How long does Cuccìa last in the fridge?
A: Store Cuccìa in an airtight container for up to three days in the fridge. It’s best served cold or at room temperature after resting overnight.
Cuccia – Sicilian Wheatberry and Ricotta Porridge
Course: DessertDifficulty: EasyIngredients
Wheatberry 600gr
Sugar 250gr
Ricotta 500gr
Chocolate chips
Cinnamon
Candied Fruit
Directions
- Put the wheat in water and leave it there for 2 days, changing the water once a day.
- After 2 days, drain the wheat and put it in a pot.
- Cover the wheat with plenty of water, add a little salt and put the pot on the stove.
- Bring the water to a boil and then lower the heat and let it cook for the necessary time.
- The cooking time of the wheat is specified on the package and can go from 30 to 60 minutes.
- After this time, drain the wheat and let it cool before seasoning it.
- Ricotta cream is the same one used for Sicilian cassata. The ricotta should be poured a day before so that it is dry.
- After that, pass the ricotta through a sieve (or work with a whisk) and add the sugar.
- Once the ricotta cream is ready, add the cooked wheat and stir.
- At this point you can add to the cuccìa with ricotta what you like: candied pezzetti or chocolate chips or even a little bit of cinnamon!
- Once ready, the cuccìa with ricotta must be kept in the fridge for at least a day before serving.
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