This is a typical dessert of Sicilian area of Poggioreale. They are known as “cuppitedda” or “coppa e scoppa”, but all versions are based on a pair of crisp, delicate wafer shells. Traditionally, the two “cups” are placed one on top of the other, with a filling of ricotta cheese placed between them.

According to local stories, this was a nearly forgotten product. In recent years, the recipe has been revived, reaffirming its place as a key element of Poggioreale’s culinary identity and bringing it back to prominence on local tables.

 

This element has been included in the Register of Intangible Heritage of local interest of the Municipality of Poggioreale, as part of Intervention 4: “Activation of the Observatory on the Intangible Cultural Heritage of the Territory through the application of the REIL methodology – Register of Intangible Heritage of Local Interest”, within the “Progetto di rigenerazione Poggioreale, vecchio e nuovo centro” project, funded by the NRRP (National Recovery and Resilience Plan), Mission: Digitalisation, innovation, competitiveness, culture and tourism, Component: Tourism and culture 4.0, Investment 2.1 “Attractiveness of villages.” CUP: E44H22000040006.