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'''{{lang|it|Buccellato di Lucca}}''' is an [[Italian cuisine|Italian]] sweet bread, originating from [[Lucca]], [[Tuscany]]. While eaten throughout the year, it is associated with the [[Feast of the Cross]] in September. |
'''{{lang|it|Buccellato di Lucca}}''' is an [[Italian cuisine|Italian]] sweet bread, originating from [[Lucca]], [[Tuscany]]. While eaten throughout the year, it is associated with the [[Feast of the Cross]] in September. |
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The name derives from the [[Latin]] {{lang|la|buccella}} ({{Literal translation|morsel}}). The [[ |
The name derives from the [[Latin]] {{lang|la|buccella}} ({{Literal translation|morsel}}). The [[ancient Roman]] {{lang|la|buccellatum}} was a round loaf of bread. The modern {{lang|it|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 occasionally found straight in shape.{{Citation needed|date=January 2024}} |
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{{lang|it|Buccellato di Lucca}}'s sweet flavor, dark brown color, and gloss result from a [[sugar]] and [[egg]] [[Glaze (cooking technique)|glaze]] applied to the [[Crust (baking)|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]].{{Citation needed|date=January 2024}} |
{{lang|it|Buccellato di Lucca}}'s sweet flavor, dark brown color, and gloss result from a [[sugar]] and [[egg]] [[Glaze (cooking technique)|glaze]] applied to the [[Crust (baking)|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]].{{Citation needed|date=January 2024}} |
Revision as of 10:31, 1 February 2024
Type | Sweet bread |
---|---|
Place of origin | Lucca |
Region or state | Tuscany |
Main ingredients | Sultanas, 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 occasionally found straight in shape.[citation needed]
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.[citation needed]
See also
External links