Cuccia Santa Lucia
The Cuccia di Santa Lucia is a dish originating from the city of Palermo and widespread throughout Sicily. La cuccia is a recipe of wheat and sheep's milk ricotta, which can be replaced with white or chocolate milk cream.
The Cuccia di Santa Lucia is a dish of ancient origins: it is said that on 13 December 1646 it arrived in the port a load of wheat that put an end to a famine: the inhabitants of Palermo were so hungry that they boiled the wheat and ate it without grinding it. Since then, the Cuccia di Santa Lucia has been a typical dish on the menu of the feast of Santa Lucia.