Chocolate Cuccia

Name: Chocolate Cuccia
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8
Ingredients: Cooked wheat 1.9 cups; Dark chocolate 5 oz; Whole milk 2.1 cups; Unsweetened cocoa powder 1 ¾ cup; Candied pumpkin 2.7 oz; Cornstarch 5 tbsp; Sugar ½ cup; Cinnamon powder 1 tsp; Dark chocolate to taste; Ground pistachio to taste

it es br de fr

437

Calories per serving

Energy Kcal 437
Carbohydrates g 61.4
of which sugars g 36.5
Protein g 10
Fats g 16.8
of which saturated fat g 8.85
Fiber g 8.4
Cholesterol mg 7
Sodium mg 214

Difficulty: Very easy
Prep time: 10 min
Cook time: 15 min
Serving: 8
Cost: Low

PRESENTATION

Cuccìa is more than just a Sicilian dessert—it’s really tender history and tradition packed into a dish, especially around Santa Lucia's feast on December 13th. You know, this traditional Italian sweet has roots in a 17th-century Sicilian famine, when a ship full of wheat arrived just in time. For real. Folks in eastern Sicily, especially Siracusa, take real pride in making cuccìa every year. It honors that story. The base? Simply cooked wheat grains, initially served with olive oil. But here’s the thing—it’s evolved. Nowadays, cuccìa is a richer, moist, and spoonable treat because of ricotta and chocolate or candied fruit. Taste it and you get that sweet, earthy flavor from the wheat mixed with creamy, sometimes crispy bites if chocolate's involved. Seriously good. Families might add their own twist, but the heart of the dessert stays the same, keeping Saint Lucy’s miracle alive on every table.

Throughout Sicily, different versions of this wheat berry dessert pop up during Santa Lucia festivities. Some folks throw in candied orange or lemon for extra tangy notes. Others? They keep it simple. Just wheat and chocolate. Plus, Gatti di Santa Lucia and Occhi di Santa Lucia are other sweet dishes tied to this celebration, but cuccìa really really sticks with people as a symbol of hope and gratitude. It's a holiday dessert recipe that’s not just about taste—it’s about gathering together, remembering the past, and enjoying something golden and special. Which is great. Whether you’re diving into old-school Sicilian cuisine or just curious about Italian festive desserts, making cuccìa is a way to connect with Sicilian culture. It’s a dish as rich in meaning as it is in flavor. Also, have this tradition and share Sicily’s history with your loved ones, creating new memories around the table. Pretty simple, right?

INGREDIENTS

437

Calories per serving

Cooked wheat 1.9 cups (375 g)

Dark chocolate 5 oz (150 g)

Whole milk 2.1 cups (500 g)

Unsweetened cocoa powder 1 ¾ cup (150 g)

Candied pumpkin 2.7 oz (75 g)

Cornstarch 5 tbsp (40 g)

Sugar ½ cup (100 g)

Cinnamon powder 1 tsp

for garnish: Dark chocolate to taste; Ground pistachio to taste

Preparation

How to prepare Chocolate Cuccia

To make the chocolate cuccia, first rinse the wheat under lukewarm running water to separate the grains 1, then let it drain in a colander, making sure to place a bowl underneath to catch the excess water 2. Chop the chocolate with a knife 3.

Cut the candied pumpkin into cubes 4 and set it aside. In a pot, sift the cornstarch 5 and the unsweetened cocoa powder 6.

Add the sugar 7 and milk 8. Place the pot on the stove and heat over medium heat, stirring with a whisk until the cream thickens. At this point, flavor with ground cinnamon, stir again, and turn off the heat 9.

Finally, add the drained wheat 10, chopped chocolate (keep a small portion aside to decorate the cuccia) 11, and candied pumpkin 12,

and stir to combine the mixture 13. Let it cool, then cover the cuccia with plastic wrap in contact 14. You can serve the cuccia warm or let it set in the refrigerator overnight. Serve your chocolate cuccia garnished with chopped pistachios and chopped chocolate to your liking 15.

Storage

The cuccia can be stored in the refrigerator for 4-5 days. Freezing is not recommended.

Tip

If you use raw wheat, soak it in water for 3 days, making sure to change the water every day. To cook it, after rinsing under running water, place it in a pot, cover with water, and cook the wheat over low heat for about 4-5 hours. Once cooked, let it cool before using it in the recipe.

For the translation of some texts, artificial intelligence tools may have been used.

Chocolate Cuccia

PRESENTATION

INGREDIENTS

How to prepare Chocolate Cuccia

Storage

Tip

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