Cesarina Diana teaches us how to make Lu Mgliazz’

01/25/2026

Today, in the company of our Cesarina Diana from La Gruccia, a village near Poggibonsi, we learn how to make Lu Migliazz’: a recipe much loved in her family that follows the philosophy of valuing what you have at home, respecting the ingredients, and transforming them into an act of love.

Lu Mgliazz’ is a dish that, in traditional kitchens, announced a special moment: its intense aroma would fill the house, the simmering of the meat on the fire and the steam from the polenta created a unique atmosphere of anticipation in every home.

“It’s not just a recipe: it’s a memory that smells like home, of hands working together, and of smiles around the table. For us children, it was a big celebration when mom made it: a sign that a special day was about to come, filled with waiting, chatter, and that aroma that would fill every corner”.

This dish comes from the peasant tradition of Irpinia, where cooking was simple, essential, and, above all, anti-waste. Nothing was thrown away: every ingredient had value and could be transformed into something delicious. It was in this spirit that cornmeal became the base for a nourishing dish, considered the star of grand occasions, especially in the winter months.

At first glance, it might resemble a large rustic pizza, but instead of classic dough, there is a generous layer of cornmeal which, once cooked, becomes crispy on the surface and soft on the inside.

The name Mgliazz’ is thought to derive from dialect words linked to millet and corn, modest grains that were fundamental in the rural economy of Irpinia. In the past, ribs were not used as they often are today: during the winter pig slaughter, all scraps were recovered and valued, giving rise to a historic and flavorful preparation.

Lu Migliazz'

It may resemble a rustic pizza, but at its base is cornmeal, which makes it crispy on the outside and soft on the inside

DifficultyMedium

Preparation time1h

Cooking time1h

Servings6

€

CostMedium

Ingredients

For the polenta:
500 g (about 4 cups) cornmeal
2 large onions
2 liters (about 8.5 cups) water
Whole hot chili pepper
Ground sweet chili pepper
Salt
Parmesan and pecorino (optional)
For the meat:
8–10 pork ribs with rind (rosticciane), optional depending on preference
Water

Method

Preparing the rosticciane:

Put water in a pot, add salt, and bring to a boil.
Add the rosticciane and cook for 20–30 minutes (the meat will finish cooking in the oven).
In the last 10 minutes, also add the pork rind pieces.
Once cooked, drain everything and remove the bones from the meat.

Preparing the polenta:

Sauté 2 thinly sliced onions with a chili pepper.
Remove the onions and add ground chili, then toss in the boiled meat.
Add 1.2 liters (about 5 cups) of water (for a richer flavor, you can use the water from boiling the meat; for a lighter version, use fresh water).
Add salt only if using fresh water and bring to a boil.
Gradually add the cornmeal, stirring, and bring back to a boil.
Add the remaining water and, if desired, the cheese.

Final preparation:

Grease a baking dish generously with oil.
Pour in the polenta and place the meat and pork rind in large pieces in the center.
Drizzle with extra virgin olive oil.