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Calabrian cuzzupa, history and recipe of the dessert of good wishes


Preparing the Calabrian cuzzupa with the ancient recipe is really simple and we can guarantee that your Easter will have a completely different flavor.

When we talk about Easter recipes we could open a book and never close it. It is amazing how from area to area the recipes change names, and sometimes even some ingredients, without ever ceasing to spread. One of these is the cuzzupa, one of the most loved Easter sweets in the province of Catanzaro but also in other areas of the region.

Easter cuzzupe are a typical product whose dough is similar to that of shortcrust pastry . The surface of the cake is then decorated with eggs , a symbol of the end of the Lenten period and considered a good omen, and colored sugars that remain attached to the cake thanks to a particular glaze known as flounder prepared with egg white, sugar and lemon juice. As for the shape, however, there is no fixed rule and by taking a look at the history of the traditional recipe you will understand why. This wants the original recipe but as always every family adapts it according to their tastes.


How to prepare Calabrian cuzzupa with the original recipe

  1. Combine the flour and baking powder in a bowl and mix quickly.
  2. Form a fountain and combine all the other ingredients: sugar , lard , eggs , egg yolk , milk and vanilla extract.
  3. Knead quickly just long enough to form a homogeneous dough and let it rest for 30 minutes.
  4. Give the cuzzupa the shape you prefer (we chose the classic donut) and place the eggs on the surface. We colored them by leaving them for 20 minutes in a bowl of water with a few drops of red food coloring.
  5. Cook at 180 ° C for 40 minutes .
  6. Remove from the oven and immediately complete the decoration by beating egg white , sugar and lemon juice to obtain a glaze. Please share the sweet and complemented with colored sugar.

Soft Calabrian cuzzupe are just one of the many Easter recipes. We also recommend trying two other classics, the casatiello and the pastiera .

Easter Cuzzupa
Easter Cuzzupa

Cuzzupe: the history

Of all the typical Calabrian dishes, cuzzupe are perhaps those that have an ancient history. Also known as sguta, angùta, vuta, pizzatola cullùra or may have different shapes. In principle, being a sweet symbol of the end of the Lenten fasting period, it takes on typically Easter forms: egg, rabbit, lamb or bell. So if you have always wondered what is the meaning of the shapes of the cuzzupe here it is revealed!

It can also take the shape of a heart if the mother-in-law prepares it for the future son-in-law. In this case it will also decorate the surface with 7 eggs considered a good omen as well as a symbol of the resurrection of Jesus. Always according to tradition, the dough must be prepared in the first days of Holy Week and enjoyed on Friday or Easter Sunday.


The cuzzupe can be kept for over a week under a cake bell.

Riproduzione riservata © - WT

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