The Migliaccio

OPEN Dining

This is a semolina cake typical of Campania Carnival. It has very ancient origins and the traditional recipe, linked to the peasant world, is made with a few simple ingredients: semolina and ricotta cheese.

The name of this cake comes from the Latin miliaccium, since originally the recipe called for the use of millet flour, then over time replaced by semolina. To look at it, it looks a lot like polenta, while the flavor is very reminiscent of the filling of what is considered the symbol of Neapolitan pastries, the sfogliatella. A peculiarity of this cake is that the longer it "rests," the better it tastes, so it is always preferable to enjoy it cold.