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Buccellato di Lucca

Type	Sweet bread
Place of origin	Italy
Region or state	Lucca, Tuscany
Main ingredients	Sultanas, aniseed
Media: Buccellato di Lucca

Buccellato di Lucca is an Italian sweet bread, originating from Lucca, Tuscany. ^[1] While eaten throughout the year, it is associated with the Feast of the Cross in September.^{[ citation needed]}

The name derives from the Latin buccella ( lit. 'morsel'). The ancient Roman buccellatum was a round loaf of bread. The modern buccellato di Lucca retains its original ring shape, and is widely found on Luccan tables as a sweet Sunday treat, carried home on the forearm after attending Mass.^{[ citation needed]} It is also found in elongated shape. ^{[2] [3]}

Buccellato di Lucca's sweet flavor, dark brown color, and gloss result from a sugar and egg glaze applied to the crust. There is a slight cut on the upper crust to facilitate the cake's rising.^{[ citation needed]} The interior is soft, filled with sultana raisins and aniseed. ^[3]

197 bakeries in Lucca produce buccellato di Lucca. It is often consumed with wine, ^[2] Vin Santo, ^{[2] [3]} cream and coffee, ricotta, or rum. ^[2] It may be eaten at breakfast. ^[3]

See also

• Buccellato
• Ka'ak

References

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