The Calabrian cudduraci are Easter pastries tied to tradition and family memories, just like grandma used to make. Soft, fragrant and decorated with eggs and colored sprinkles, they are among the most beloved symbols of the Reggio tradition.
They are shaped into many different forms and, although the base is similar to a soft shortcrust pastry, every family has its own version. In Calabria they are even known by different names, such as nguti or cuzzupe, with slight variations in ingredients and texture.
These sweets are connected to deep affectionate traditions: they used to be given by the “zita” (the fiancée) to her man on Easter day. The bigger and richer in eggs the cudduraci were, the greater the love that was intended to be shown. During the Monday picnic of the Angel, called the “pascuni“, they were always present on family tables.
I fondly remember when the wood oven at my grandparents’ house was lit and aunts would prepare these sweets. It was a time of gathering and celebration among uncles and cousins. The distinctive shapes and the bright colors of the cudduraci brought joy and filled the house with a special atmosphere, one I still relive every time I make them.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Cooking time: 30 Minutes
- Portions: 2 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 8 cups 00 flour
- 1 1/4 cups Granulated sugar
- 8.8 oz Unsalted butter
- 2 packets Baking powder (for cakes)
- 2 packets Vanillin (vanilla powder)
- 1 pinch Salt
- 4 whole Whole eggs
- 1 shot (≈1 fl oz) Vermouth
- Grated lemon zest
- Milk (if needed)
- A few hard-boiled eggs
- 1 Egg (for brushing)
- Colored sprinkles
Preparation
Melt the butter in a bain-marie (or in the microwave: follow HERE how to do it) and let it cool slightly. In the meantime, in a large bowl add the flour, eggs, sugar, melted butter, baking powder, the vanillin, the salt, the vermouth and the grated lemon zest.
Mix everything together with a fork. When the mixture becomes too dense to work with a fork, knead by hand until you obtain a homogeneous, firm dough. If needed, add a few drops of milk, a little at a time. The dough should be smooth, uniform and soft enough to work like shortcrust pastry.
Preheat the oven to 180°C fan (356°F) (if using a conventional oven, 190–200°C ≈ 374–392°F) and line the baking trays with parchment paper (if you make half a kilo of dough one tray will be enough). Take the dough and divide it into portions. Shape the cudduraci choosing traditional silhouettes such as doves, hearts, baskets or braids. If you wish, you can place a hard-boiled egg in the center of some shapes. Remember that the pastries will expand in the oven, so don’t make them too large.
Brush the surface with a beaten egg and decorate with colored sprinkles.
Bake the cudduraci for about 25–30 minutes, until golden on top. Once ready, let them cool completely before enjoying.
Baking time may vary depending on the size of the pastries and your oven type, but it is generally about 25–30 minutes. The pastries should be golden on top.
Tips
Add flavorings: If you like, you can enrich the dough with a few drops of vanilla extract or some grated lemon zest for a fresh touch.
For a crunchy effect: You can sprinkle pearl sugar on the surface of the pastries before baking. This will give them an extra crunch.
Storage: Cudduraci keep well for several days in a tin box or in an airtight container, retaining their fresh flavor and soft texture.
Notes
Hard-boiled egg in the center: If you decide to place a hard-boiled egg in the center of each shape, make sure it is well cooked beforehand and insert it gently into the dough to avoid breaking it.
Traditional shapes: Cudduraci can be made in many shapes, but the classic Calabrian traditional ones are the dove and the braid. Each shape has symbolic meaning related to Easter.
FAQ – Calabrian Cudduraci
Can I replace butter with oil?
It is possible, but the final result may not be exactly the same. Butter gives a richer flavor and a flakier texture. If you prefer a lighter pastry, you can use olive oil instead of butter.
Can I make cudduraci in advance?
Absolutely! You can prepare the dough in advance, store it in the refrigerator for a couple of days and shape and bake when you’re ready.
The Calabrian cudduraci are much more than a sweet: they are a tradition rooted in Easter customs, a way to celebrate love and family. Perfect to share during the holidays, they are also an opportunity to create memories that will last over time. Making them will make you feel part of a deep bond with the land and traditions of Calabria. Try them, and let me know how they turned out!
