Cuzzupa calabrese, history and recipe of the sweet good luck with video and photos

Preparing the Calabrian cuzzupe 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's amazing how from area to area 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 dessert is then decorated with eggs , a symbol of the end of the Lenten period and considered auspicious, and colored sprinkles that remain attached to the dessert thanks to a particular icing known as annaspero 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 requires the original recipe but as always then each family adapts it according to their tastes. We have decided to make a braided donut as seen in the steps, during the making, and in our video recipe .

How to prepare the Calabrian cuzzupe

1. Combine the flour and baking powder in a bowl and give a quick mix.

2. Form a fountain and add all the other ingredients: sugar , lard , eggs , 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 shape) and place some eggs on the surface.
5. Bake at 180°C for 40 minutes .

6. Remove from the oven and complete the decoration immediately by beating egg white , sugar and lemon juice to obtain a glaze.

7. Distribute it on the cake and complete with the colored sprinkles .

Cuzzupe: the history of dessert

Of all the typical Calabrian dishes, the cuzzupe are perhaps the ones that have an older history. Also known as sguta , angùta , vuta , pizzatola or cullùra they can have different shapes. In principle, since it is a sweet symbol of the end of the Lenten fasting period, it takes on typically Easter shapes: egg, rabbit, lamb or bell. So if you've always wondered what the meaning of the shapes of the cuzzupe is, 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 auspicious (it is said that it is a way to wish that the boyfriend will officially present himself in the family) as well as a symbol of the resurrection of Jesus. Again according to tradition, the dough should be prepared in the first days of Holy Week, therefore in advance, and enjoyed on Easter Friday or Sunday.

storage

The cuzzupe can be kept for over a week in a confectioner's hood: in this way the dessert will remain soft.

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Easter sweets: the recipes of the Italian tradition