A traditional recipe prepared on the occasion of St. Lucia which owes its origin to a famine that was resolved with the arrival of a shipload of grain on December 13, in the port of Palermo.
On that occasion the starving population cooked the grain as it was, without grinding it; since then, on the day of St, Lucia it is consumed as a good omen, cooked and seasoned with cinnamon and milk, with custard or the traditional mulled wine.
