Cudduruni of Buccheri
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Municipality of Buccheri (SR).
Brief description of the product: Baked product, in the shape of crushed disks, obtained from the processing waste of bread softened with water, remixed and seasoned.
Description of the processing and maturing methods: The pasta deriving from the processing waste of durum wheat bread must be muddiata, that is softened with water, and mixed with oil and seasoned with oregano, basil, chopped dried tomatoes, chilli.
We make rounds of dough to be rolled in a spiral and crushed with your fingers to form a disk. Arrange the discs on special trays and place in the oven.
Specific materials and equipment used for preparation and conditioning: Metal baking sheets, knife.
Description of the processing, storage and maturing rooms: Bakery workshops.
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: U cudduruni was a baked product made mainly for the carusi or for the little ones (boys or children) impatient waiting for bread to be baked: this is what the over eighty-year-olds of the small Iblean village tell us.
To cook it was attached to the lid of the wood oven or to the external walls of the home oven, where it remained until cooked (ancient oriental cooking system).
News from: Atlas of Sicilian bread and recipe book from the “U locale” tavern of the Formica brothers.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Photos:
Information contributions: Web, Region of Sicily
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