Cuccia is a traditional Sicilian dessert prepared on December 13th to celebrate Santa Lucia. It combines cooked wheatberries (grano cotto) with drained ricotta, sugar, chocolate chips, candied fruit and cinnamon for a creamy, festive treat perfect for the holiday season.
In Italy many people celebrate their name day (onomastico), and December 13th is my daughter’s—so I wanted to make something authentic. Cuccia is the classic dessert for Santa Lucia’s feast in Sicily.
The traditional method uses raw wheatberries soaked overnight and simmered for 1–2 hours until tender. To flavor the cooking liquid, I like adding a cinnamon stick, orange peel and a pinch of salt. For a quicker version, use Grano Cotto (pre-cooked wheatberries) sold in jars—this is the same ingredient used for pastiera napoletana.
After testing both approaches, I often prefer the Grano Cotto method because it’s faster and yields a softer, creamier texture. Below you’ll find instructions for both raw wheatberries and Grano Cotto so you can choose the method that suits you.
Ingredients
Ingredient notes and substitutions
- Wheatberries – raw or pre-cooked (Grano Cotto). Grano Cotto is commonly sold in 580 g jars at Italian grocers.
- Ricotta – use drained ricotta for the best texture.
- Sugar – caster sugar is ideal, though granulated sugar works too.
- Candied fruit – use a mix you like; classic choices are candied orange and lemon peel and candied cherries for garnish.
- Chocolate – good-quality dark chocolate chips work well; white or milk chocolate are fine alternatives.
- Cinnamon – used both in the cooking and for topping.
Step-by-step photos and instructions
This visual guide outlines the key steps. For full quantities, timings and tips see the recipe card below.
Using Grano Cotto (pre-cooked wheatberries)
Rinse the wheat: Drain the grano cotto in a sieve and rinse under cold water.
Add milk and aromatics: Place the drained grain in a saucepan with the peel of one orange and a cinnamon stick. Cover with enough milk to just submerge the wheatberries and bring to a gentle simmer.
Cook and cool: Simmer on low for about 10 minutes, stirring frequently. Drain and spread the wheat in a thin layer to cool completely before mixing with the ricotta.
Make the Cuccia mixture
Prepare the ricotta base: In a bowl, combine drained ricotta with sugar and cinnamon, stirring until smooth.
Finish: Fold in the cooled wheatberries, chocolate chips and chopped candied fruit. Serve in small bowls and top with extra candied fruit, a candied cherry and a light dusting of cinnamon.
Variations
- Nuts: Add chopped pistachios or hazelnuts for crunch and flavor.
- Chocolate: Use white, milk or a mix of chocolates if you prefer a sweeter profile.
- Spreads: A drizzle or spoonful of pistachio cream or hazelnut spread folded into the mixture or added on top makes a delicious variation.
More Italian Christmas recipes to try
Christmas
Panettone Biscotti
Christmas
Panpepato (Christmas Spiced Cake)
Italian Cookies
Cuccidati (Italian Fig Cookies)
Italian Desserts
Struffoli – Italian Honey Balls
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Step By Step Photos Above
Most recipes include photos, tips and sometimes video to help you get great results.
Cuccia (Sicilian Ricotta Dessert)
By Emily
Cuccìa is a classic Sicilian dessert traditionally served on Santa Lucia Day. It blends wheatberries with ricotta, sugar, chocolate chips and candied fruit for a comforting, festive dish.
Ingredients
If using raw wheat grain
- 1 cup (200 g) raw wheatberries
- Peel of 1 orange
- 1 cinnamon stick
- Salt, a pinch
If using Grano Cotto (pre-cooked wheatberries)
- 1 jar Grano Cotto (580 g)
- 1 cinnamon stick
- Peel of 1 orange
- Whole milk (enough to just cover the grain during simmering)
Mixture
- 2 cups (500 g) ricotta, drained
- 3/4 cup (150 g) caster sugar (or granulated)
- 1/2 cup (100 g) dark chocolate chips
- 3/4 cup (100 g) chopped candied fruit, plus extra for garnish
- 1/2 teaspoon cinnamon, plus extra for garnish
- Candied cherries for garnish (optional)
Instructions
If using raw wheat grain
- Soak the wheatberries in water for 24 hours.
- Drain and place in a large pot. Add cold water to cover by 2–3 inches, the orange peel, cinnamon stick and a pinch of salt.
- Bring to a boil, then cover and simmer. Cook 60–70 minutes or until tender; some wheat may need up to 2 hours—check after 1 hour and then periodically.
- Drain and allow to cool.
If using Grano Cotto
- Drain the grano cotto in a sieve and rinse under cold running water.
- Put the grain in a saucepan with orange peel and a cinnamon stick. Add milk to just cover, then bring to a gentle simmer.
- Simmer on low for 10 minutes, stirring often. Drain and spread in a thin layer to cool completely.
Make the Cuccia mixture
- Combine drained ricotta, sugar and cinnamon in a bowl and mix until smooth.
- Fold in chocolate chips, chopped candied fruit and the cooled wheatberries.
- Spoon into small bowls and garnish with extra candied fruit, a candied cherry and a sprinkle of cinnamon. Serve chilled or at cool room temperature.
Video
Notes
- Draining the ricotta: I usually drain the ricotta while the grain cools. You can also drain it overnight in the fridge for a firmer texture.
- Optional extras: Stir in or sprinkle chopped pistachios or hazelnuts for texture. Add pistachio cream or hazelnut spread to the mixture or as a drizzle.
- Sweetness: Adjust sugar to taste if you prefer it sweeter.
- Storage: Keep refrigerated for up to 3 days. Freezing is not recommended.
Helpful info for all recipes
- I use extra virgin olive oil in savoury recipes unless stated otherwise.
- All vegetables are medium unless noted.
- Recipes are tested using a fan (convection) oven when applicable.
- Nutrition information is an estimate and should be used as a guide.
Nutrition
Calories: 283 kcal | Carbohydrates: 38 g | Protein: 8 g | Fat: 12 g | Sugar: 29 g
Nutrition information is automatically calculated and is an approximation.
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