‘A Cucca Fummaggiu (strip of bread dough filled with cheese)

‘A Cucca is a rural recipe from Modica and Ragusa area. In Sicilian dialect language, the word “cucca” comes from “ancucchiare” that means “to put together”. Cucca is nothing more than a very thin strip of bread dough filled and rolled to form a pinwheel. Cucche were commonly prepared with the remains of home bread or scacce. It is so easy to make, such a simple recipe with few common ingredients but that it is really delicious!

  • DifficultyVery easy
  • CostCheap
  • Preparation time15 Minutes
  • Rest time1 Hour
  • Cooking time20 Minutes
  • Serving4People
  • Cooking methodOven
  • CuisineItalian
  • SeasonalityEvergreen


500 g semola rimacinata di grano duro (durum wheat flour)
200 ml water
40 ml extra-virgin olive oil
5 g yeast
5 g table salt


– dissolve the yeast in a bowl with lukewarm water and a teaspoon of sugar;
– sift the flour onto a separate large bowl;
– pour the yeast diluted with water onto the flour;
– knead well with your hands until you get a moist dough;
– add a pinch of salt and oil;
– knead well for about 10 minutes or until the dough becomes soft but elastic;
– transfer the dough into a bowl and cover it with a kitchen cloth;
– allow the dough to rest, away from air drafts, for about half an hour;

– roll out the leavened dough with a rolling pin, then make very thin strips of dough about 20 cm wide;
– fill them with the semi-mature Ragusano cheese cut into slim rectangles;
– roll the strip of bread dough on itself, as if to form a snail;
– do the same operations with the other strips of dough, then place the cucche by closing them downwards and cutting the top-sides with scissors, so as to obtain the shape of roses;
– bake at 250° for about 20 minutes or till golden

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