12. Su coccoroi

“Loculi” is a village strongly tied to cultural and religious traditions. The presence of an active Brotherhood and the deep connection with the rituals of Holy Week are a testament to this. Photos 12, 13, and 14 depict some emblematic moments of Sa Suchena, which is among the most important rituals of Holy Week as it represents the Last Supper of Christ with the disciples.

Preparations for Sa Suchena begin on the Thursday before Easter.

At dawn, after a collective prayer, the sisters of the Brotherhood of Santa Croce – Santa Rughe of Loculi, initiate the preparation of the dough for the sweet Sos Coccorois. The dough is made from flour, water, lard, and yeast, and up to ten kilograms of flour can also be used. Following the rising phase, the dough is elongated, as portrayed in the photo, using gentle movements, to be fried in boiling oil. The elongated shape symbolizes the ropes with which Christ was bound for the Crucifixion. At the end of cooking, a part of the sweet is placed on a pan containing honey and a little water to obtain a light caramelization.

This work is primarily done by women, while men are responsible for breaking the almonds (sas mendhulas) sitting in a circle, as shown in photo 14.

The almonds, served shell-less at dinner, accompanied by dried figs, symbolize the offenses committed against Christ.

Another phase of dinner preparation involves eel soup: pieces of eel, properly cleaned and cut into chunks, are added to a sauté of garlic, onion, and parsley. The cooking is carried out with some water, dried tomatoes, or tomato extract, to which the soup is eventually added. Additionally, this soup is accompanied by whole fried eels coated with semolina flour.

For further information regarding Sa Suchena, please refer to photos 13 and 14.