According to legend, many centuries ago, during a severe famine, a ship suddenly appeared in the port of Palermo on December 13th, St. Lucy's day. It was loaded with wheat. Sicilians could not wait the long time it took to turn the wheat into flour, so they cooked the wheat, added grape must (pressed grape juice, cooked until the liquid is reduced and thick), and served it. This tradition of eating Cuccìa on St. Lucy's day is still followed today, to show gratitude to St. Lucy for her miracle of the wheat.
Secondo la leggenda, tanti secoli fa, durante la carestia in Sicilia, una nave approdò a Palermo proprio il 13 dicembre, il giorno di Santa Lucia. Aveva un carico di grano. I siciliani, avendo fame, invece di aspettare tutto il tempo che serviva per macinare il grano, pensarono invece di cuocerlo, aggiungendo poi il mosto d'uva. Questa tradizione si osserva tutt'oggi, anche come ringraziamento a Santa Lucia per il miracolo del grano.
Soaking the grains for three days
Il grano si mette in ammollo per tre giorni
After soaking, it is cooked for 6 hours and then mixed with the grape must.
Poi viene cotto per 6 ore, dopodichè viene aggiunto il mosto d'uva.
Count Agostino Pepoli was the founder of the Pepoli Museum in Trapani. The museum is situtated in the ex- Carmelite convent next to the Sanctuary of Our Lady of the Annunciation. This is the entrance to the sanctuary
The interior of the Sanctuary
This is the statue of the Madonna of Trapani, entirely in white marble. She is the protector of the fishermen.