Neapolitan Migliaccio is a traditional Italian dessert originating from the Campania region, especially Naples. It is especially popular during the carnival season. Although it means “pudding”, it is actually a cake with a texture between a creamy cheesecake and a thick pudding.
Main characteristics:
Basic ingredients: The main ingredients of migliaccio are semolina (durum wheat semolina) and ricotta cheese.
Flavoring: It is usually flavored with citrus (orange and lemon zest) and vanilla, which gives it a fresh and fragrant aroma.
Texture: The outside is slightly firm, while the inside is creamy and soft.
Tradition: It has ancient origins, linked to peasant traditions, when it was made from millet flour (miglio in Italian) (hence its name). Later, millet was replaced by semolina.
Carnival: Traditionally eaten during Carnival, it is one of the typical sweets of the carnival season, along with chiacchiere (chip doughnuts) and blood sausage.
Taste:
Migliaccio is a light, not too sweet dessert, dominated by the creaminess of ricotta and the freshness of citrus. The delicate aroma of vanilla completes the taste experience.
Preparation:
Migliaccio is relatively simple to prepare. The semolina is cooked with milk and butter, then mixed with ricotta, sugar, eggs and grated citrus peel. The mass is then poured into a mold and baked. It is served chilled, often sprinkled with powdered sugar.
In summary, Neapolitan Migliaccio is a delicious, fragrant and creamy Italian cake that captivates with its simplicity and characteristic flavor. If you like ricotta desserts and citrus aromas, you should try it!
