Lucanian Traditions at Easter: the Piccillato
The King of Lucanian Easter Products? Try the Piccillato!
During the Easter season, traditional sweet and savory treats are a must, loved by those who have known these flavors forever, as well as by those lucky enough to have discovered them. One of the most famous specialties in the Lucanian region is the piccillato, which, in both its sweet and savory versions, is an essential part of Easter tables in Lucania!The Lucanian Piccillato: The Easter Bread of Ancient Rural Tradition
The Piccillato, or Picciddato, is a type of Easter bread decorated on the surface with one or more whole eggs. The name comes from the Latin "Buccellatum," confirming its ancient origins. It is a kind of leavened dough ring, sweet or savory, smooth or braided, with an egg, symbolizing Easter, decorating its surface. The dough is made with olive oil, lard, and eggs, giving it a rich flavor and a yellow hue. The boiled eggs on top are held in place by small strips of dough, and the entire bread is brushed with beaten egg yolk, giving it its characteristic golden color.
The Origins of Piccillato
If you love Lucanian traditions, you must try this simple yet delicious recipe, still made by thousands of mothers and grandmothers at least once a year. But where does it come from? The dish likely originates from the meeting of Lucanian peasant culture and Arbëreshë culture, brought to Basilicata by ancient settlers from the nearby Balkan Peninsula. In the past, the sweet version of piccillato was decorated with dried fruit, while the savory version is traditionally eaten with cured meats, cheeses, and boiled eggs. Lucanian tradition dictates that piccillato be consumed during Easter breakfast and lunch. Traditionally, preparation began several days before Easter to make enough to share with family and friends. Typically, the women of the house started making the dough on Holy Tuesday or Wednesday, and any leftover dough was used to create small braided baskets for the children.
