Misplaced Pages

Buccellato di Lucca

Article snapshot taken from Wikipedia with creative commons attribution-sharealike license. Give it a read and then ask your questions in the chat. We can research this topic together.
Italian sweet bread
This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.
Find sources: "Buccellato di Lucca" – news · newspapers · books · scholar · JSTOR (February 2024) (Learn how and when to remove this message)
You can help expand this article with text translated from the corresponding article in Italian. (February 2024) Click for important translation instructions.
  • View a machine-translated version of the Italian article.
  • Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Misplaced Pages.
  • Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
  • You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Italian Misplaced Pages article at ]; see its history for attribution.
  • You may also add the template {{Translated|it|Buccellato di Lucca}} to the talk page.
  • For more guidance, see Misplaced Pages:Translation.

Buccellato di Lucca
TypeSweet bread
Place of originItaly
Region or stateLucca, Tuscany
Main ingredientsSultanas, aniseed

Buccellato di Lucca is an Italian sweet bread, originating from Lucca, Tuscany. While eaten throughout the year, it is associated with the Feast of the Cross in September.

The name derives from the Latin buccella (lit. 'morsel'). The ancient Roman buccellatum was a round loaf of bread. The modern buccellato di Lucca retains its original ring shape, and is widely found on Luccan tables as a sweet Sunday treat, carried home on the forearm after attending Mass. It is also found in elongated shape.

Buccellato di Lucca's sweet flavor, dark brown color, and gloss result from a sugar and egg glaze applied to the crust. There is a slight cut on the upper crust to facilitate the cake's rising. The interior is soft, filled with sultana raisins and aniseed.

197 bakeries in Lucca produce buccellato di Lucca. It is often consumed with wine, Vin Santo, cream and coffee, ricotta, or rum. It may be eaten at breakfast.

See also

Media related to Buccellato di Lucca at Wikimedia Commons

References

  1. "Buccellato from Lucca, an old sweet bread". Juls' Kitchen. 2016-04-11. Retrieved 2024-05-18.
  2. "Buccellato di lucca". GialloZafferano (in Italian). 7 October 2023. Retrieved 2 February 2024.


Stub icon

This bread-related article is a stub. You can help Misplaced Pages by expanding it.

Stub icon

This Italian cuisine–related article is a stub. You can help Misplaced Pages by expanding it.

Categories: