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Zuccata | Local Candied Fruit From Sicily, Italy | TasteAtlas

Zuccata

(Zuccata Siciliana, Cucuzzata, Candied Pumpkin)

Zuccata is the Sicilian candied pumpkin, traditionally prepared with the trumpet-shaped virmiciddara variety. The elaborate process of preparation starts with pieces of pumpkin that are pressed and left to dry. The meat is then separated, cooked, usually flavored with lemon juice and various spices, and finally coated with generous amounts of sugar.


It is believed that candied pumpkin was a creation of Salvatore Gulì, a pastry chef from Palermo, who primarily used it as a decoration on top of the popular Sicilian cassata. Although it can be eaten on its own, zuccata is often incorporated in various cream cheese-based desserts, and to this day it remains a traditional cassata topping.

Part of

Cake

Cassata

Arguably Sicily’s most famous dessert, this traditional cake consists of liqueur-drenched genoise sponge cake layered with sweetened ricotta and fruit preserves,... Read more

Sweet Pastry

Cassatelle

Cassatelle or casateddi are deep-fried Italian pastries that consist of a sugary filling enclosed within two thin layers of dough, which is enriched with white ... Read more

Shortcrust Pastry

Minni di virgini

Minni di Virgini, also known as "Virgin's Breasts," are traditional dome-shaped sweets made from shortcrust pastry and filled with a rich mixture of milk cream, candied ... Read more

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