Zuccata

The difficulty in finding good-quality candied fruit led me to investigate the possibility of preparing it in small quantities at home. Though the process is a long one, it is not particularly difficult.

The procedures here are based on a description of the preparation of the classic Sicilian zuccata ’ncilipata, or syrup-candied zucchini. I admit that the idea of candied zucchini seems bizarre; in Sicily, a type of long, tender, light-colored squash that has only the slightes