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What is Buccellato di Lucca? Ancient Bread Recipe

Special in Lucca, Buccellato Bread, recipe included - ouritalianjourney.com

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Buccellato di Lucca is from the Tuscan region and particularly – the city of Lucca. The bread is made with raisins, and it used to be the favorite of the Roman army.

Shaped in the form of a ring or a loaf, this ancient bread is different than other bread. The distinctive anise flavor is prevalent and adds a good flavor to the bread. This bread is just slightly sweet, filled with raisins and while soft inside, and has a crisp crust.

Buccellato bread is particularly made for the Holy Cross Day in September and enjoyed after the mass. Enjoy it with a glass of Vin Santo or toast leftovers for breakfast.

We always take visitors to our favorite bakery, pasticceria, in Piazza San Michelle, Fabbrica Taddeucci to try a loaf. Other places in Lucca make the bread – just slightly different. One particular place chops the raisins very fine and has a softer crust. It’s good, just not our favorite. You can find them here.

Buccellato Bread sold in Piazza San Michelle, Lucca - ouritalianjourney.com
our favorite store that sells Buccellato
Buccellato bread recipe and history, Lucca, Tuscany - ouritalianjourney.com
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5 from 2 votes

Buccellato Bread

Buccellato bread is an ancient bread and favorite of the Romans when visiting Lucca in Tuscany
Keyword bread, spicy, sweet
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
Total Time 2 hours 30 minutes


  • 3 cups All Purpose Flour
  • 1 1/4 tsp yeast
  • 1/4 cup sugar
  • 1 1/2 tsp salt
  • 1/2 tsp crushed anise seeds or fennel powder
  • 1 cup milk
  • 2 tbsp butter
  • 3/4 cup Golden and regular raisins


  • In a bowl, mix together flour, sugar, salt, fennel powderand yeast
  • Add milk and butter and mix to make a soft dough
  • Add raisins and knead the dough for 5 – 10 minutes untilelastic and smooth
  • Cover and set aside until double in volume. This will dependon the weather but could be at least an hour
    Buccellato bread rising in bowl - ouritalianjourney.com
  • Punch it down and roll it into a log, if making it into acircle shape
  • For a round shape – grease a baking sheet and place therolled log on it and bring the sides together to form a ring. Pinch themtogether. Place a small bowl (like a pirex dessert bowl) in the center and letthe bread rise – covered – for about 15 minutes.
    For a log shape – grease a baking sheet and place the loafin the center. Let bread rise – covered – for about 15 minutes.
  • While the Buccellato bread is in the final proving, preheat oven to 200° C
  • Optional: You can choose to glaze the bread or not. I love the darkcolor it provides so I usually do it. Can use a combination of a beaten egg with a little milk or a sugar and water. I prefer the egg with a little milk.
  • Using a sharp knife, score the bread on top for either shape
  • Bake for 40 – 45 minutes until the top is golden.
  • Remove from oven, cool the bread on wire rack before slicing



Let us know if you make Buccellato – we’d love to hear from you!

pin it graphic, ouritalianjourney.com
Recipe for Buccellato Bread - an ancient bread in Lucca - ouritalianjourney.com

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  • Reply
    Kathryn Occhipinti
    January 13, 2022 at 9:07 am

    Very interesting article! So this bread is what kept the Romans winning their battles! I knew some Tuscan bread is made without salt (and I believe still is today) but had not heard of this sweet bread before.

    • Reply
      January 16, 2022 at 9:12 am

      Such a cute comment, Kathryn!! Thanks.

  • Reply
    Angelo Serra
    January 17, 2022 at 3:39 pm

    Thank you for the recipe! My wife and I had buccellato for the first time on the recommendation of our hosts. We purchased ours from Pasticceria da Sara and it was delicious. Our second trip, was a purchase from Taddeucci’s and it was delicious as well.

    Your recipe is slightly different than the one I have (a bit more salt, and made in a ring not a loaf) so I will need to give it a try. Thank you for posting – hoping to be back in Lucca later this year.

    • Reply
      January 19, 2022 at 11:01 am

      Thank you Angelo for the comment! It is a unique flavor – that’s for sure! Send a photo if you make it!!

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