Cuccìa di Santa Lucia
Cuccìa di Santa Lucia
Every year on December 13, Sicilians celebrate Santa Lucia, the beloved saint of light. Her feast day is one of the most emotionally rich and culturally layered days on the Sicilian calendar—part religious devotion, part historical memory, and part culinary tradition.
According to Sicilian tradition, in 1646, parts of Sicily—especially Syracuse—were suffering from a devastating famine(carestia). On the feast day of Santa Lucia, a ship carrying wheat miraculously arrived in port. The people, desperate with hunger, did not wait to mill the grain into flour. Instead, they boiled the wheat whole and ate it immediately.
That simple act—whole grain, unprocessed, shared in gratitude—became tradition.
To this day, many Sicilian families observe Santa Lucia by avoiding bread and pasta and preparing dishes based on grains and legumes. Cuccìa became the symbolic and emotional heart of the feast.
Recipe
Yields 4 - 6 Servings
Ingredients
For the Wheat
1 cup dried wheat berries (grano; Kamut or farro also work)
Water, for soaking and boiling
Pinch of salt
For the Ricotta Cream
1 cup fresh ricotta (sheep’s milk if available, otherwise cow’s milk)
¼–⅓ cup granulated sugar, to taste
½–1 teaspoon vanilla extract or vanillina
Traditional Add-Ins (Optional)
Mini dark chocolate chips or chopped chocolate
Cinnamon, to taste
Candied orange peel
Orange zest
Chopped pistachios
Instructions
1. Soak the Wheat (Essential!)
Rinse the wheat berries and cover with plenty of cold water. Soak 12–24 hours. This softens the grain and ensures even cooking.
2. Cook the Wheat
Drain the soaked wheat. Transfer to a pot and cover with fresh water 2 - 3 inches. Add a pinch of salt.
Simmer gently for 1 to 1 ½ hours, until the grains are tender and slightly split, but still hold their shape. Drain well and allow to cool completely.
The wheat must be cool before adding ricotta or the cream will loosen too much.
3. Make the Ricotta Cream
In a bowl, combine ricotta, sugar and vanilla.
Mix by hand with a spoon or spatula until smooth and cohesive. This is the traditional method and keeps the texture rustic. If using a hand mixer, use on a low speed briefly for a smoother texture.
4. Fold Ricotta into the Wheat
Add the ricotta cream on top of the cooled wheat. Using a spatula, fold gently by lifting from the bottom and turning over the mixture until evenly coated.
Avoid aggressive stirring, which can break down the grains.
5. Add Flavorings
Fold in chocolate, cinnamon, citrus peel, or pistachios as desired. Taste and adjust sweetness.
6. Chill and Serve
Refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled or slightly cool.
