I’ve never been the best at presents, but I have, in time, become pretty skilled at edible presents, among which, this sesame brittle is one of the most popular.
Called croccante in Italian, it is a traditional Sicilian sweet, made especially during Christmas time. The name changes depending on the part of Sicily you stumble upon it: cubbaita in the East and giuggiulena in the West. I even found it to be called cubbaita di giuggiulena, combining the two words. Both are of Arabic origin (as Sicilian cuisine and culture have been deeply influenced by the Arabs): the former means ‘brittle’, the latter ‘sesame’. It is not uncommon to find this brittle on the stall of candy vendors in local fairs throughout the whole country, together with candied almonds, and marzipan/pistachio cookies. In fact, it was in such occasion (a local fair) that I came across it for the first time. It was love at first (sticky, crunchy) bite.