How to make the Cuccìa of Santa Lucia


  • 1.5 kg of sheep’s ricotta
  • 5oo gr of wheat
  • 450 gr of sugar
  • 300 gr of candied fruit
  • 150 gr of dark chocolate
  • Pistachio grain as required
  • Cinnamon powder as required
  • 1 pinch of salt


Soak the wheat in water for about 3 days (changing the water every day), then put everything in a pan with a pinch of salt covering it with water. Cook on a low heat for 8 hours and let it rest (even overnight).

The next day in a container, with the help of a whisk, work the ricotta and sugar until the cream thickens. Put aside for half an hour and then add the candied fruit and dark chocolate or bitter cocoa powder.

After draining the wheat, mix it with the cream just prepared and flavored with cinnamon powder.

Serve the cuccìa to your guests in the ceramic containers with a sprinkling of chopped pistachios. The doghouse is kept in the refrigerator for 4-5 days.

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