Another timeless classic among southern Italian desserts, buccellato is a delectable, ring-shaped cake that is typically prepared during the holiday season. This fruitcake was once also associated with the celebration of family milestones, and was traditionally exchanged as a gift among family members as a representation of good fortune and prosperity.

In the Sicilian dialect, buccellato is known as cucciddatu, and even though its origins are vague, this rich fruit and nut cake is yet another dish showing the Arab influence in Sicilian cuisine. Buccellato is made with shortbread pastry, which is often sweetened with honey and filled with dried figs, dates, raisins, candied fruits, chocolate, and all kinds of nuts — almonds, hazelnuts, walnuts, or even pine nuts.

To add to the fascinating medley of aromas and flavors, coffee and sweet wines such as Marsala or Moscato are often added to the filling. Finally, this Sicilian winter favorite can be either frosted or simply glazed and decorated with candied cherries and other fruits, or a sprinkle of crushed pistachios.