Neapolitan sweet Migliaccio, delicious and ancient, typical of the Carnival tradition from the Campania region, you must try it at least once. Today it’s made with semolina, but in the past, it was a poor dish made with millet, hence the name Migliaccio, from millet. Very simple and quick to make, during this period, every home in Campania prepares it, each with their own original recipe. This one is from my husband’s aunt, who is proudly from Campania and prepares her traditional Neapolitan sweet Migliaccio every year for the joy of her guests and neighbors.

Difficulty: Easy
Cost: Economic
Preparation time: 30 Minutes
Portions: 12
Cooking methods: Oven
Cuisine: Regional Italian
Seasonality: Christmas, Carnival

185.24 Kcal

calories per serving

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Energy 185.24 (Kcal)
Carbohydrates 28.73 (g) of which sugars 16.59 (g)
Proteins 6.93 (g)
Fat 5.04 (g) of which saturated 3.05 (g)of which unsaturated 1.92 (g)
Fibers 0.66 (g)
Sodium 36.54 (mg)

Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for the sweet Migliaccio

7 oz semolina
2 cups milk
1 cup water
5.6 oz sugar
3 eggs
9 oz sheep ricotta
1 orange (zest)
1 lemon (zest)

Tools for making the sweet Migliaccio

Stand Mixer
Sieve
Parchment paper
Saucepan
Spatula
Baking pan – non-stick springform diameter 9 – 10 inches

Preparation of Sweet Migliaccio

Main ingredients are semolina and ricotta naturally from sheep. My process starts the night before, if you remember, you can put the ricotta in a sieve to remove excess water and use the well-drained ricotta.
In a saucepan, combine milk and water with a piece of orange peel. Once it boils, remove the peel and pour in the semolina. Cook for a couple of minutes and let cool.
In the stand mixer, place the egg yolks with the sugar and grated peel from the lemon and orange, and make it frothy.
Gently add the sieved ricotta and the now warm semolina to the eggs. Beat the egg whites to stiff peaks and fold them into the mixture with a spatula from the bottom up without using the stand mixer to avoid deflating them.
Butter and flour the mold, or if you prefer, just use parchment paper.
Level it well and put it in the oven in static mode at 350°F for 60 minutes.
Let it cool, demold it, and sprinkle it with powdered sugar.
And here is the ready Neapolitan sweet Migliaccio.