Cesarina Laura's Revisited Migliaccio, Carnival

Migliaccio (my style)

03/04/2025

Unfortunately, today marks the end of the Carnival celebrations for 2025, and tomorrow begins the period of Lent that will lead us to Easter. To make this Shrove Tuesday truly special, we present one last Carnival recipe suggested by our Cesarina Laura from Sorrento. It’s Migliaccio, but not in its classic version (which we shared here a few days ago). Instead, it’s a reimagined version, created with Laura’s creativity to make this dessert even more delicious. So, what are you waiting for? Get the ingredients ready and start working to bring "Migliaccio my way" to the table!

“I call it ‘Migliaccio my way’ because I’ve added a layer of shortcrust pastry, which is not part of the traditional recipe. The crispness of the pastry gives the dessert more character and makes it visually more appealing. I also included candied orange and sultana raisins soaked in warm water, which is a variation from the traditional recipe. I was looking for a different texture and a stronger burst of fragrance!”

Cesarina Laura's Revisited Migliaccio, Carnival

Neapolitan Migliaccio: The Carnival Dessert with a Millennia-Old History

Migliaccio is one of the oldest sweets in Campania's tradition, typically enjoyed during the Carnival season and associated with Shrove Tuesday. Its origins date back to the Middle Ages, when it was made with simple, wholesome ingredients typical of rural cuisine. The name comes from the Latin “miliaccium,” referring to millet, the cereal that once formed the base of the recipe.

Originally, migliaccio was made with millet bread, enriched with ingredients easily found in the Campanian countryside, such as eggs, milk, sugar, and goat ricotta. Some earlier variations even included pig's blood, an ingredient eventually phased out. With the introduction of maize from the Americas, millet was gradually replaced with semolina, leading to the version we know today.

Over the centuries, this sweet treat has evolved, refining itself to suit modern tastes and gaining increasing popularity. There is also a savory version, less known but equally tasty. Migliaccio remains one of the symbols of Campania's culinary tradition, a dessert that blends history and flavor in perfect harmony.

Revisited Migliaccio Recipe

The famous Carnival dessert of Neapolitan tradition, revisited with the addition of shortcrust pastry, candied fruit, and sultana raisins

DifficultyMedium

€

CostLow

Ingredients

For the shortcrust pastry:
400 g all-purpose flour
200 g sugar
2 eggs
1 egg yolk
A pinch of salt
200 g butter
Lemon zest
For the custard:
250 g milk
2 egg yolks
25 g flour
50 g sugar
For the ricotta cream:
400 g ricotta
60 g sugar
For the filling:
1/2 liter milk
90 g semolina
3 eggs
220 g sugar
50 g butter
Candied orange, raisins to taste
Vanilla bean
Lemon and orange zest
2 tablespoons of Strega liqueur or limoncello
Cinnamon to taste
A pinch of salt

Method

For the shortcrust pastry:

Place the flour on a work surface and make a well in the center. Add the butter, eggs, sugar, salt, and lemon zest.
Knead quickly, then wrap the dough in plastic wrap and refrigerate.

For the custard:

Bring the milk to a boil.
Meanwhile, whisk the egg yolks with the sugar, add the flour and lemon zest.
Pour the mixture into the boiling milk and cook until thickened.
Remove the lemon zest and cover the surface with plastic wrap to prevent a skin from forming.

For the ricotta cream:

Sift the ricotta and then add the sugar.
Mix until fully absorbed.

For the filling:

Prepare the semolina by boiling the milk with butter and a pinch of salt. Gradually add the semolina while stirring.
Cook for 2 minutes, then remove from heat and add 100 g of sugar, mixing until smooth and homogeneous.
Incorporate the semolina into the warm custard, stirring well.
Whisk the eggs with 60 g of sugar and mix them into the semolina. Add the sifted ricotta, liqueur, citrus zest, candied orange, and raisins.
Roll out the shortcrust pastry and line a pan.
Pour the semolina mixture into the pan and bake at 170°C (340°F) for about 45 minutes.