Migliaccio Recipe: semolina and ricotta cake recipe from Naples

I bet you’ve never heard of a migliaccio cake, don’t you?

Every single Country has its own typical holidays meal and Naples is, in Italy, one of the most prolific in this sense. For Carnival, for example, a real Neapolitan will always eat a piece of migliaccio, this semolina cake which is a reminder of the old times when food was just a matter of easy to find ingredients.

The world migliaccio means pudding and that’s what you get when you eat a piece of migliaccio: some people add a touch of cream to make it smooth but the real migliaccio is just a cake, particularly yellow and good.

Original is a fancy word when it comes to Italian food since each family has its own version of every single recipe and we can only assume this is the one that is near to the very traditional one.

The Neapolitan migliaccio can also be prepared in a gluten-free version using polenta flour for a more or less similar result; for an even lighter result you can avoid the ricotta and add about 100 grams of candied citron.

The migliaccio is kept very well and for a long time; just place it inside a cake holder or on a covered plate so that it does not lose compactness.

Here is my recipe for preparing the Neapolitan migliaccio at home, with the original and very simple recipe.