With the arrival of autumn, the tables of Campania are enriched with scents and colors, and among the recipes that celebrate this season is cooked wheat. This traditional sweet, typical of the festivities, draws its strength from the use of fresh, local ingredients, such as pomegranate, which during this period is particularly juicy and sweet. The preparation begins with the wheat, which is soaked and then cooked, preferably in a pressure cooker, to ensure a perfect consistency in just 45 minutes. The combination of wheat and pomegranate, combined with a generous touch of cooked wine, creates a balance of flavors that blend harmoniously. Served in a large bowl, cooked wheat is ideal for a Sunday lunch or as a dessert to share during the holidays, accompanied by a good sweet wine or coffee. It is not just a dessert, but a true symbol of conviviality, perfect for celebrating special moments with family.

The day before, soak the wheat. On the morning of the next day, bring the wheat to a boil, preferably in a pressure cooker to achieve cooking in just 45 minutes. Drain the cooking liquid and place the wheat with an equal volume of pomegranate seeds in a large bowl, sprinkling it with plenty of cooked wine and waiting for it to incorporate. Then add the other optional ingredients. This is an ancient 'ritual' dish originating from Bisaccia, where the cult of Romilya (Ceres) has been alive since pre-Roman times. It is served on the day of the commemoration of the dead, but the care required in its preparation is at risk of losing this millennia-old tradition.