Cuccia – Sicilian Wheatberry and Ricotta Porridge

The “Cuccia con ricotta” is a typical Sicilian dessert that is prepared on December 13, on the occasion of the St. Lucy’s day. The name cuccia comes from the Sicilian words “cocciu” (literally “grain”) of wheat. In fact, the cuccia is nothing but cooked wheat! This recipe is a staple on the 13th of December, alongside the Arancine! Preparing the Sicilian Cuccia is very simple, and usually the most time consuming thing is the preparation of the wheat that must be put in water 24 hours before and only after that can be cooked.