Votive bread: "A cuddura di S. Paulu"
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
Production area:
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Palazzolo Acreide on the occasion of the feast dedicated to St. Paul, which is celebrated on 29 June.
Brief description of the product: Bread with durum wheat semolina in the shape of a large donut on which a snake, symbol of the Saint, is detected.
Description of the processing and maturing methods: It is processed like the classic home bread, leavened with "crescenti" or natural yeast and baked in a wood oven. Due to its consistency, the bread can be kept for up to a week.
Specific materials and equipment used for preparation and conditioning: Materials and equipment in use at the bakers in the area, mixer, etc….
Description of the processing, storage and maturing rooms: Bakery laboratories according to hygiene and health regulations.
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: It was and still is today, tradition, that of the bakers to offer the Saint in a cart the "cudduri" for the blessing. Then it is sold at auction and distributed among family members and friends who consume it because it has something mysteriously natural.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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