Migliaccio - Gran Caffè Gambrinus



The Neapolitan dessert of the carnival, an ancient flavor created by the union of the semolina with ricotta



One of the most famous sweets in the history of the pastry making tradition of the Neapolitan city, during the Carnival period is the famous Neapolitan migliaccio, a semolina and ricotta cake considered a bit of the late winter dessert, which is prepared especially for Shrove Tuesday and for Easter. The Neapolitan migliaccio has very ancient origins, even medieval, its word comes from the Latin miliaccium that indicates a traditional bread of millet.
Millet flour in antiquity was used for numerous preparations of poor desserts. With this term was also indicated a particular peasant cake made with millet and pig’s blood, you know, the pig is said that you do not throw anything away! It was usually prepared concurrently with the period of pig slaughter. The pig’s blood was used in many foods because it was considered a complete food, nourishing and able to withstand the efforts of the countryside. The use of pig’s blood was not well seen either by the Catholic Church or by the bourgeois class who considered these pagan traditions, and therefore sought to ban their use in the poor cooking of the Campania region. Towards the end of the eighteenth century the bread of millet in both the sweet and savory version changed its original shape and changes were made to the traditional recipe. The blood of the pig, almost banished, was soon replaced by sugar, cinnamon, flour and eggs, thus turning into the sweet that we all know.


  • Semolina
  • Milk
  • sugar
  • water
  • Ricotta vaccine
  • eggs
  • Butter
  • Orange peel
  • Vanilla pod
  • Fine salt

* Ingredients may vary

Additional information

Weight 1.0 kg

You may also like…