Regional Recipe
Cuddureddi
Plain baked bread rings made with flour and water
These are small bread rings made from nothing but flour and water, baked until dry and firm.
Tested and written by Erika A. Cochran
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Prep
30 minutes
Cook
35 minutes
Serves
About 20 small rings
Difficulty
Easy
Region
San Giovanni Gemini and Cammarata, Agrigento, Sicily
What you’ll need
Ingredients
Written for About 20 small rings.
Showing quantities at 1× the original recipe.
- 4 cups flour
- About ⅞ cup water
At the stove
Instructions
Knead the flour and water into a fairly firm dough. There is no yeast and no rise — this is pasta azzima, unleavened dough.
Take small pieces and roll each into a length of about 1½ inches.
Join the ends of each length to make a small ring.
Set the rings on a baking tray.
Bake at 390°F for about 30–35 minutes until firm and lightly coloured.
Cool completely; they harden as they sit and keep well.
Recipe notes
The official record specifies only flour and water, and gives no batch count, final weight or diameter — the ring made from a 4-cm length is the documented unit.
These are made for the feast of San Biagio and the blessing-of-the-throat rite, not as an everyday loaf.
Provenance confidence: very high, straight from the Regione Siciliana PAT description.
Context
Cuddureddi are documented for the municipalities of San Giovanni Gemini and Cammarata in the Province of Agrigento, and appear in the Regione Siciliana's official inventory of Traditional Agri-food Products. The PAT entry ties the rings to the feast of San Biagio and the blessing of the throat; church registers record the San Biagio confraternity organising the feast since 1458 — a date for the observance, not a claimed invention date for the bread.
Sources: Regione Siciliana — Schede dei Prodotti Agroalimentari Tradizionali 2023: (opens in a new tab); Regione Siciliana — Elenco dei Prodotti Agroalimentari Tradizionali: (opens in a new tab)
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