Savory Neapolitan Migliaccio
The savory migliaccio is the savory version of the sweet migliaccio; both are traditional Neapolitan Carnival recipes and are usually prepared for Mardi Gras.
The savory migliaccio (in dialect “a’ Pizza ‘e Farenella”) is an ancient Neapolitan rustic pie made with cornmeal (or semolina). The recipe originated during wartime when food was scarce and the main available staple was grain.
The savory Neapolitan migliaccio is a very tasty savory pie that everyone always enjoys, so it can be prepared year-round, not only at Carnival. It’s also perfect for Easter (especially convenient to transport for Easter Monday picnics). Additionally, it is easy and practical to prepare because it can be made the day before and, due to the richness of the ingredients, can serve as a complete meal.
If you use cornmeal instead of semolina, you’ll obtain a gluten-free savory migliaccio.
You can substitute lard (sugna) with butter.
The traditional recipe used white cornmeal (or semolina), lard, pork cracklings and cheese rinds—economical ingredients commonly found in peasant households.
Over time, the recipe to prepare this flavorful rustic pie has remained almost unchanged; the only common variation is the addition of different cured meats. Of course, being an ancient recipe, there are many family variations.
If you have leftover semolina, you can make my “Semolina Gnocchi alla Romana“.
If you’re looking for sweet and savory recipes for the Carnival Menu, click on my special: “Must-try Carnival Recipes (Sweet and Savory)“.
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- Difficulty: Very easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 8 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: Carnival, Easter
Ingredients
- 5/8 cup fioretto cornmeal (or semolina)
- 1/2 cup milk
- 2 tbsp lard (or butter)
- 1 tsp salt
- to taste black peppercorns (ground)
- 1 cup Roman-style ricotta
- 2 tsp sugar
- 3 whole eggs (+ half of one beaten egg)
- 3/4 tsp fine salt
- 1 cup smoked scamorza (diced)
- 1 cup smoked provola (diced)
- 2 oz mortadella (diced)
- 2 oz Neapolitan salami (cut in thin strips)
- 1 tbsp + 1 tsp milk (to loosen the mixture)
- to taste grated Parmesan (for the surface, optional)
Tools for the Savory Neapolitan Migliaccio
- Bowls
- Cutting board with integrated side trays for scraps
- Mezzaluna with double blade
- Small saucepan
- Whisk
- Springform pan 9.5 in diameter, non-stick
Steps for the Savory Neapolitan Migliaccio
If possible, the day before making the savory migliaccio, drain the ricotta in the refrigerator.
I use fioretto cornmeal because it is gluten-free and has a coarser texture compared to semolina, so the savory migliaccio turns out more rustic.
Take a small saucepan and pour in 1/2 cup of milk, the lard (or butter), 1 tsp of salt and the pepper – as soon as the mixture reaches a boil – remove the pan from the heat and add the cornmeal (or semolina) little by little, mixing well with a whisk to avoid lumps.
Then, place the saucepan back on the lowest heat and stir until the mixture sizzles and pulls away from the sides (this will take about 4-5 minutes).
At this point: take a bowl and mix the sifted ricotta (at room temperature) with the sugar. Then take another bowl and beat the whole eggs (3 whole eggs + half of 1 egg beaten separately), add 3/4 tsp salt and pepper.
Add the cooled cornmeal (or semolina) mixture to the ricotta bowl, mix well, then add the cured meats and cheeses, 1 tbsp + 1 tsp of milk to loosen, and finally the previously beaten eggs.
Mix everything thoroughly (the batter should be creamy and well combined) and pour into a 9.5 in springform pan greased with lard (or butter) and dusted with cornmeal (or semolina).
Level the surface with a spatula and, if you like, sprinkle with freshly ground black pepper and grated Parmesan (optional).
Bake the savory migliaccio in a preheated oven at 392°F for 45 minutes.
Then remove the migliaccio from the oven, wait 20 minutes and serve hot and melty.
The savory Neapolitan migliaccio is good even cold, but I prefer it hot, even better if reheated the next day in the oven, microwave or air fryer.
Notes and Tips
You can prepare the savory migliaccio using the cured meats and cheeses you prefer; originally, Neapolitan cracklings (cicoli napoletani) were also added to the mixture.
Shopping Tips !!!
To slice cured meats and cheeses, I used this very handy cutting board with two integrated side trays: one to collect the sliced food and the other to collect scraps.
This two-blade mezzaluna is razor-sharp and I recommend it for slicing and chopping food.
For this recipe, I used this 9.5 in removable-bottom springform pan with non-stick coating (BPA-, PFOA- and heavy metal-free) which ensures even baking and perfect release.
FAQ (Questions and Answers)
Savory migliaccio with semolina or cornmeal?
The migliaccio can be prepared either with semolina or with cornmeal; using cornmeal will give you a gluten-free savory migliaccio.
How should the savory migliaccio be stored?
The savory Neapolitan migliaccio keeps in the refrigerator for about 3 days, or you can freeze it in slices.
Difference between semolina, fioretto cornmeal, and fumetto cornmeal
Semolina contains gluten. In contrast, cornmeal does NOT contain gluten.
The fumetto cornmeal has a very fine grind and is suitable for pastry use in making sweets and cookies. The fioretto cornmeal has a coarser grind compared to fumetto. If you want a more rustic and gluten-free savory migliaccio, use fioretto cornmeal; otherwise, both semolina (with gluten) and fumetto cornmeal (gluten-free) are fine.
