Sicilian Buccellato: the Christmas cake that tells the story of Sicily

Sicilian buccellato is much more than a Christmas dessert: it is a symbol of celebration, family, and ancient traditions. With its ring shape and fragrant filling of dried figs, almonds, and orange peel, it embodies all the richness and artistry of the island’s confectionery.

Widespread throughout Sicily but with slight variations from city to city, buccellato is prepared during the Christmas holidays and is often given as a gift, a sign of prosperity and abundance.

Ancient origins and cultural ties

The name “buccellato” derives from the Latin buccellatum, a sweet ring-shaped bread popular in ancient Rome. Over time, the recipe has been transformed by Arab and Norman influences, typical of Sicilian history, enriched with spices, dried fruit, and candied fruit.

Each family has its own version, handed down from generation to generation: some add chocolate, others prefer cooked wine or honey, and others decorate it with pistachios or candied cherries.

Ingredients for an authentic buccellato (serves 8)

For the shortcrust pastry:

• 500 g plain flour
• 150 g sugar
• 200 g lard (or butter)
• 2 whole eggs
• Grated zest of one orange
• A pinch of salt

For the filling:

• 400 g dried figs
• 100 g toasted almonds
• 50 g walnuts or pistachios
• 100 g raisins
• 100 g candied orange peel
• 2 tablespoons honey
• 1 small glass Marsala wine
• ground cinnamon to taste

For decoration:

• honey or apricot jam
• chopped pistachios or candied cherries

Step-by-step preparation

1. Prepare the filling: coarsely chop the dried figs, almonds, walnuts, and candied fruit. Add the honey, Marsala wine, raisins, and a pinch of cinnamon. Mix well and let rest for at least one hour.
2. Knead the shortcrust pastry: mix the flour, sugar, lard, eggs, orange zest, and salt until you have a smooth, even dough. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
3. Assemble the dessert: roll out the pastry into a rectangular sheet, spread the filling over it and roll it up. Close the roll into a ring, sealing the ends well.
4. Decorate and bake: score the surface with a knife or fork to create decorative patterns and bake in the oven at 350°F for about 30–35 minutes, until the buccellato is golden brown.
5. Glaze: brush with honey or warm jam and garnish with pistachios or colorful candied fruit.

A dessert that combines taste and symbolism

Buccellato is not just a delicacy: it represents the conviviality and generosity typical of Sicily. Every bite is a journey through the flavors of the island—from the figs of the hinterland to the almonds of Avola, from the citrus fruits of the Conca d’Oro to the pistachios of Bronte.

It keeps for a long time, making it perfect as a gastronomic souvenir or Christmas gift to take home after a visit to Sicily.

Where to try it

During the Christmas season, buccellato can be found in all Sicilian pastry shops and Christmas markets, particularly in Palermo, Erice, Modica, and Caltanissetta, where each city offers its own interpretation of the dessert.

Travel tips

• Ideal time to visit: December–January
• Perfect pairing: a glass of sweet Sicilian wine, such as Moscato di Pantelleria or Malvasia delle Lipari
• Don’t miss: traditional pastry workshops in Palermo and artisan shops that produce Christmas sweets according to ancient recipes