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Type | Sweet bread |
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Place of origin | Italy |
Region or state | Lucca, Tuscany |
Main ingredients | Sultanas, aniseed |
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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]