Cuddrurini duci of Realmonte, was anciently prepared for Easter Day, when families, after fasting during Lent, sat down at the table to celebrate the Resurrection of Christ together, indulging in the pleasure of food.
The dessert, composed of two layers of flattened and overlapping dough, is filled with ricotta cream and sugar, mixed with toasted and ground almounds, and sprinkled with cinnamon.
It is prepared in a square or rectangular pan and baked in the oven at a temperature of 220 degrees.
It is served for lunch or breakfast cut into square pieces of about 7 cm.