Calabresi Cuzzupe: history, recipe and addresses
THE Calabresi Cuzzupealso called cuculi, cuddura or cudduraci, unpacked or riganelle, are among the most typical desserts of the Easter In Calabria. The origins of the Calabrian Cuzzupe, as well as many other Calabrian Easter sweets, are very far away.
The origin of the name
The name Cuzzupa probably derives from the Arabic KhubzWhich means bread, called Cudure instead would come from the Greek, Kolluracrown. Hence the circular shape of this bread, which brings with it different symbolisms, starting with the crown of thorns of Jesus. Only then new ingredients have been added in time, such as eggs. Both the Lent that the pagan rites provided for the purification and ban on eating foods of animal origin. From this derives the use of setting the Cozzupa theeggPrecious food to be consumed after fasting, but also a symbol of eternal life and wish for abundance and fertility.
Cuzzupe as a pledge of love
Depending on the form, the Cuzzupe in the past were donated to precise people because they represented each different messages: if in the shape of a basket or of Papu (doll) was intended for Wide at home; shaped Iron the Donkey (donkey/horse iron) as a symbol of good luck; If in the shape of a heart, they were the gift of the mother -in -law to the future son -in -law, while in the shape of a tower and garnished with hard eggsAlways in odd numbers, it was the gift of the future bride to his promised, because he represented the house and fertility. Cuzzupa Donata could be decorated with 7 hard -boiled eggs or 9: the difference between the two quantities explains the saying “Couples Nova Renna, cc so you wake up“, That is to say that with 9 eggs the engagement promise is renewed, and with 7 (the son -in -law)” sits “, that is, it goes married.
The cuddura prepared in Cardeto, in the area of the Reggio area with Greek influence, unlike the other Cuzzupe made for example in the Catanzaro area, are short and soft inside, spiced of cinnamon and carnation and perfumed of orange peel.
- Papanice, RC
Mignon pastry shop, - Castrovillari (CS)
Filomena - Vibo Valentia (VV)
Cicciò del Duomo - Crotone (KR)
Moka bar - Lamezia Terme (CZ)
The corner baker since 1977
The recipe of the Calabrian Cuzzupe
Ingredients
- 1 kg of flour
- 300 g of sugar
- icing sugar to taste
- 200 g of lard or butter or even extra virgin olive oil
- 4 whole eggs and 2 yolks + 1 egg white
- 2 sachets of baking powder
- grated peel of 1 lemon
- 1 vial of orange flowers aroma
- 2 pinches of salt
- 1 glass of milk
- odd eggs for decoration
- Confettini and colored tails (devils)
Procedure
