Kennel

Product included in the national list of traditional agri-food products (PAT)

Type PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery

Production area: 

Technical data sheet of the traditional agri-food product (PAT)

Area of ​​production: All of Sicily.

Brief description of the product: Sweet made with cooked wheat, seasoned with ricotta cream, custard or chocolate cream, traditionally prepared on the occasion of the Feast of Saint Lucia on December 13th.

Description of the processing and maturing methods: Ingredients: wheat, ricotta cream, white or chocolate cream, ground cinnamon.

Preparation: Place the wheat in water and soak for 12 hours, then drain and cook it, over very low heat, in a large pot full of boiling water. After 4-5 hours of cooking, turn off the heat, let it rest for another 12 hours and drain. Separately, prepare the ricotta cream using sheep's milk ricotta, sugar, pieces of chocolate and pumpkin. Alternatively, you can use a white cream obtained with milk, starch, sugar and lemon zest, or a chocolate cream. Then mix the cream obtained in the "cuccia", place it on a serving dish and sprinkle it with cinnamon powder.

Specific materials and equipment used for preparation and conditioning: No specific equipment.

Description of the processing, storage and maturing rooms: Pastry workshops and domestic environments.

Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: A widespread legend tells that after the death of Saint Lucia there was a terrible famine. On the morning of that distant 13 December, some ships, after having landed a providential load of wheat in the port, disappeared by magic, ... ... ... From then on not only the Syracusans, but all the Sicilians, on 13 December, a dedicated holiday to the Syracusan martyr, they usually eat the "kennel".

Ref. Bibl. Antonino Uccello, "Of Syracusan Eating"

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Information contributions: Web, Region of Sicily

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