Cacavellu

Cacavellu is a traditional Corsican pastry that is typically prepared during the Easter holiday. It is also known as Caccaveddu, a term derived from the Corsican word for "small cage", reflecting the pastry's distinctive cage-like appearance.

History

The origins of Cacavellu are deeply rooted in the culinary traditions of Corsica, a Mediterranean island with a rich and diverse food culture. The pastry is traditionally made during the Easter period, symbolizing the end of the fasting period of Lent and the beginning of spring.

Preparation

Cacavellu is made from a dough of wheat flour, sugar, eggs, and yeast. The dough is allowed to rise before being shaped into a distinctive cage-like form. The center of the pastry is filled with a mixture of brocciu, a traditional Corsican cheese, sugar, and lemon zest. The pastry is then baked until golden brown.

Cultural Significance

Cacavellu holds a significant place in Corsican culture. It is not only a culinary tradition but also a symbol of the island's history and identity. The pastry is often shared among family and friends during Easter celebrations, reflecting the Corsican values of hospitality and community.

See Also

• Corsican cuisine
• Brocciu
• Easter traditions

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