04/02/2026
February is the month of Carnival.
In Naples, Carnival isn’t just masks and confetti — it’s also about comfort desserts that celebrate abundance before Lent.
Migliaccio is one of them. Born as a humble, rustic sweet made with semolina (not flour!), it takes its name from miglio (millet), an ancient grain once used in similar cakes. Over time, ricotta, citrus zest and vanilla turned it into the creamy, fragrant classic we love today.
No flour. No fuss. Just pure, old-school Neapolitan love.
Have you ever tried Migliaccio? Or is it still a Carnival secret waiting to be discovered? 😌🎉
Try my recipe below:
Ingredients (serves 8–10)
500 ml whole milk
500 ml water
250 g semolina
400 g ricotta
250 g sugar
3 eggs
Zest of 1 orange
Zest of 1 lemon
1 tsp vanilla extract
40 g butter
A pinch of salt
Icing sugar, for dusting
Method summary
Bring milk, water, butter and salt to a gentle boil.
Add semolina slowly, whisking continuously, and cook for about 5–7 minutes until thick.
Let it cool slightly, then mix in ricotta, sugar, eggs, citrus zest and vanilla until smooth.
Pour into a buttered cake tin (22–24 cm).
Bake at 180°C (fan 160°C) for 50–60 minutes
The top should be lightly golden and the centre just set.
Cool completely before slicing (it firms up as it rests)
Finish with a generous dusting of icing sugar
Soft, comforting, and unapologetically Neapolitan 🤤🤩🥰
