DISH RESEARCH · Dish
Migliaccio
Also known as: Migliaccio PAT
Neapolitan baked semolina and ricotta cake with a creamy, custard-like centre.
About Migliaccio
Migliaccio is a Neapolitan semolina and ricotta cake traditionally associated with Carnival. This profile follows Maria Laura Pignata's concise baked version for La Cucina Italiana.
Milk, butter and ricotta give the cake a rich dairy sweetness, while semolina adds a gentle grain flavour and structure. Eggs set the mixture into a mellow, custard-like dessert rather than a crumbly sponge.
The round cake has a smooth golden top and a pale, dense interior. Its texture is moist, creamy and softly sliceable, with a mousse- or pudding-like finish.
Allergens in this recipe
Contains: Wheat, Milk, Egg.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Migliaccio
Maria Laura Pignata's Neapolitan Migliaccio.
- Semolina flourCooked grain base
- ButterRichness
- Whole milkCreamy cooking liquid
- WaterCooking liquid
- Ricotta cheeseCreamy cheese body
- SugarSweetener and finish
- EggsCustard structure
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Semolina flour: . Durum-wheat semolina retains Wheat allergen mapping
- Butter:
- Whole milk:
- Water:
- Ricotta cheese:
- Sugar:
- Eggs:
Origins & food traditions
La Cucina Italiana identifies migliaccio as a Neapolitan semolina and ricotta Carnival sweet and supplies Maria Laura Pignata's complete recipe; its separate guide to Neapolitan Carnival desserts independently corroborates the cake's regional identity and creamy ricotta-semolina structure.
Countries
- Italy
- ItalyCatalogue link pending review
Cuisines & regions
- Italian Cuisine
- Neapolitan Cuisine
- Campanian Cuisine