Savory Neapolitan Migliaccio
The savory migliaccio is the savory version of the sweet migliaccio, both are traditional recipes of Neapolitan Carnival and usually prepared for Fat Tuesday.
The savory migliaccio (in dialect “a’ Pizza ‘e Farenella”) is an ancient Neapolitan rustic pie prepared with cornmeal (or semolina); the recipe originated during the war period when food was scarce and the only available staple was wheat.
The savory Neapolitan migliaccio is a very tasty savory pie, enjoyed by everyone, and thus can be prepared all year round, not just at Carnival, and it is also perfect for Easter (especially easy to transport for Easter Monday picnics). Moreover, it is a simple and practical dish to prepare as it can be made a day in advance and, because of its rich ingredients, it can also serve as a main dish.
If instead of using semolina, you use cornmeal, you’ll have a gluten-free savory Neapolitan migliaccio.
You can substitute lard with butter.
The ancient recipe included ingredients like white cornmeal (alternatively semolina), lard, pork cracklings, and cheese rinds, all inexpensive and readily available in peasant households.
Over time, the recipe for preparing this tasty rustic dish has remained almost the same, the only variation being the addition of some cold cuts. Naturally, as an ancient recipe, numerous variations exist in every family.
If you have leftover semolina, you can make my “Roman-style Semolina Gnocchi“.
If you’re looking for recipes (sweet and savory) for the Carnival Menu, click on my Special: “Unmissable Carnival Recipes (sweet and savory)“.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Stovetop, Oven
- Cuisine: Regional Italian
- Region: Campania
- Seasonality: Carnival, Easter
Ingredients
- 3/4 cup fine cornmeal (or Semolina)
- 1/2 cup milk
- 2 tbsp lard (or butter)
- 1 tsp salt
- to taste black peppercorns (ground)
- 1 cup ricotta (Roman style)
- 2 tsp sugar
- 3 whole eggs (+ half of a beaten egg)
- 3/4 tsp fine salt
- 1 cup oz smoked scamorza (diced)
- 1 cup oz smoked provola (diced)
- 1/2 cup mortadella (diced)
- 1/2 cup Neapolitan salami (strips)
- 1 tbsp whole milk (to thin the batter)
- to taste grated Parmesan cheese (for the surface, optional)
Tools for Savory Neapolitan Migliaccio
- Bowls
- Cutting Board with integrated side trays for scraps
- Mezzaluna with double blade
- Saucepan
- Hand Whisk
- Springform Pan with 9-inch diameter, non-stick
Steps for Savory Neapolitan Migliaccio
If possible, the day before preparing the savory migliaccio, let the ricotta drain in the fridge.
I use fine cornmeal because it is gluten-free and has a coarser texture compared to semolina, resulting in a more rustic savory migliaccio.
Take a saucepan and pour in the 1/2 cup of milk, the lard (or butter) 1 tsp of fine salt and the pepper – as soon as the mixture reaches boiling point – remove the saucepan from the heat and gradually add the cornmeal (or semolina) mixing well with a hand whisk to avoid lumps.
Then, put the saucepan back on low heat and stir until the mixture sizzles and detaches from the sides (it will take about 4-5 minutes).
At this point: take a bowl and mix the sifted ricotta (at room temperature) and the sugar. Then take another bowl and beat the whole eggs (3 whole eggs + half of 1 whole egg beaten separately) 3/4 tsp of salt and pepper.
Add the cooled cornmeal mixture (or semolina) to the ricotta bowl, mix well, then also add the cold cuts and cheeses, 1 tbsp of milk to thin it, and finally the previously beaten eggs.
Mix the entire batter well (it should be creamy and well combined) and pour into a 9-inch diameter springform pan, greased with lard (or butter) and dusted with cornmeal (or semolina).
Level the surface with a spatula and if desired, sprinkle with ground black pepper and grated Parmesan (optional).
Bake the savory migliaccio in a preheated oven at 390°F for 45 minutes.
Then remove the migliaccio from the oven, wait 20 minutes and serve hot and gooey.
The savory Neapolitan migliaccio is also good cold, but I prefer it hot, even better if reheated the next day in an oven, microwave, or air fryer.
Notes and Tips
You can make the savory migliaccio using the cold cuts and cheeses you prefer, originally Neapolitan ciccioli were also added to the batter.
Shopping Tips!!!
To cut cold cuts and cheeses, I used this very handy cutting board with two integrated side trays: one for collecting the cut food, the other for collecting scraps.
This two-blade mezzaluna is very sharp and I recommend it for cutting and chopping food.
For this recipe, I used this 24 cm diameter non-stick springform pan (BPA, PFOA, and heavy metals free) that ensures even baking and perfectly releases the food.
FAQ (Questions and Answers)
Savory migliaccio with semolina or cornmeal?
Migliaccio can be made with either semolina or cornmeal, in the latter case you will get a gluten-free savory migliaccio.
How do you store savory migliaccio?
Savory Neapolitan migliaccio can be stored in the refrigerator for about 3 days, or you can freeze it in slices.
Difference between semolina, fine cornmeal, and cornmeal fumetto
Semolina contains gluten. On the other hand, cornmeal does NOT contain gluten.
Cornmeal “fumetto” has a very fine granulation. It is suitable for use in pastry making for producing sweets and cookies. Cornmeal “fioretto” instead has a coarser granulation compared to fumetto. If you want a more rustic and gluten-free savory migliaccio, you can use fine cornmeal, otherwise both semolina (with gluten) and fumetto cornmeal (gluten-free) are fine.
