Lucanian Traditions at Easter: the Piccillato
The king of Lucanian products at Easter? Try the piccillato!
During the Easter period, traditional sweets and savory dishes abound, beloved by those who have always known those flavors, as well as by those who have had the fortune to discover them. One of the most renowned specialties in the Lucanian territory is the piccillato, which in its sweet and savory variants cannot be missing from Lucanian tables!
The Lucanian Piccillato: the Easter bread of ancient peasant tradition
The Piccillato, or Picciddato, is a type of Easter dove decorated on the surface with one or more whole eggs. The term comes from the Latin "Buccellatum", confirming its very ancient origins.It is a type of leavened dough ring, sweet or savory, smooth or braided, whose dough is made with the addition of olive oil, lard , and eggs. A whole egg, symbol of Easter, decorates the surface. Eggs and lard, on the other hand, characterize its flavor and color: it presents itself as a yellow dough bread, with a delicate yet enveloping taste that appeals to both adults and children. As per tradition, the hard-boiled egg or eggs that decorate the surface are enclosed within some folds of dough, in order to secure them to the bread. Finally, the piccillato must be brushed with beaten egg yolk. It is this process that ensures its typical golden color.
The origins of piccillato
If you are a lover of Lucanian traditions, you must absolutely try this simple yet tasty recipe, still made by thousands of mothers and grandmothers at least once a year. But what are its origins? The dish likely originates from the meeting of Lucanian peasant culture and the Arbëreshë culture, brought to Basilicata by ancient colonists from the nearby Balkan peninsula. In the past, the sweet variant of piccillato was decorated with dried fruit, while the rustic version is traditionally consumed with cured meats, cheeses, and hard-boiled eggs. Lucanian tradition dictates that piccillato be consumed during Easter breakfast and lunch.In ancient times, the preparation of piccillato began several days before Easter, in order to produce enough to also give to relatives and friends. Generally, the women of the house started preparing the dough on Holy Tuesday or Holy Wednesday: any leftover dough was used to create special woven pasta baskets intended for children.
