Migliaccio is a typical carnival dessert from the patisseries of Campania, perfect to serve on Shrove Tuesday together with the essential
chiacchiere, graffe and other delicacies of the time.
This soft, creamy and aromatic semolina cake is created thanks to the presence
of vanilla, lemon zest and orange zest in a dough made with simple and natural ingredients such as ricotta, eggs,
milk, butter and sugar. Grandma’s classic recipe, which you can easily repeat at home thanks to our Melissa tips, will win the hearts of both adults and children with its delicate but aromatic flavor and texture similar to polenta, but even more smooth and melting.
Its origins date back to the Middle Ages and the name refers to the main ingredient, millet, from the Latin word miliaccium, a cereal whose flour was often found in lower-quality dishes, today replaced by semolina, the product of grinding durum wheat flour, which is usually used to make gnocchi alla Romana. However, in some areas of Campania it is not uncommon for it to be called “sfogliata”, since the filling is reminiscent of the Neapolitan sfogliatelle, a curly pie dough. To prepare it, simply whisk the eggs with the caster sugar, then add the ricotta, well drained of whey, and then fold the cold semolina, previously cooked on the stove with hot milk, butter and spices, into the soft, fluffy mixture until a frothy mixture is obtained. Once the mixture is ready, spread it on a well-greased baking sheet and bake in a preheated oven at 180°C for at least 50 minutes, until it reaches its characteristic consistency.
Migliaccio is ideal for any time of year as a snack or after a meal, lightly dusted with icing sugar. For a flawless result, it should be served when it has cooled completely. This ensures precise and compact slices that do not break when slicing.
Best restaurants nearby
Interesting fact: Neapolitan peasant tradition also included adding pork blood, but just like in the case of risotto, this custom disappeared over time and was later replaced by sugar and eggs.
Learn how to make migliaccio with Melissa’s detailed explanations and useful tips. If you liked this recipe, try the chocolate version or the irresistible savory migliaccio filled with provola cheese and salami, or try other typical Neapolitan desserts.
Ingredients:
the recipe on the next page
