Migliaccio Napoletano | Traditional Neapolitan Semolina Cake

Migliaccio is one of Naples’ most beloved Carnival desserts. Made with semolina, ricotta, and flavored with citrus zest and vanilla, this cake is soft, moist, and delicately sweet. A bite of tradition that warms the heart — perfect for festive occasions or an indulgent treat any day.

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About This Dish

Migliaccio dates back to the rural traditions of Southern Italy, where semolina and ricotta were staple ingredients. This sweet, custard-like cake was originally made during Carnival before Lent. Today, it’s a nostalgic dessert enjoyed all year round, representing the simplicity and richness of Neapolitan heritage.

Ingredients

Semolina:	200 g (≈ 1 ½ cups)
Whole Milk:	500 ml (≈ 2 cups)
Water:	250 ml (≈ 1 cup)
Sugar:	250 g (≈ 1 ¼ cups)
Ricotta:	300 g (≈ 1 ¼ cups)
Eggs:	4
Butter:	50 g (≈ 3 ½ tbsp)
Orange Zest:	From 1 orange
Lemon Zest:	From 1 lemon
Vanilla Extract:	1 tsp
Pinch of Salt:	Optional

How to Make It

Prep Time: 20 mins | Cook Time: 60 mins | Total Time: 1 hr 20 mins

Step 1: Heat milk, water, butter, and a pinch of salt in a saucepan. Once it starts boiling, add semolina slowly, whisking to avoid lumps. Cook until thick and creamy. Let cool slightly.
Step 2: In a bowl, beat eggs with sugar, ricotta, citrus zests, and vanilla until smooth.
Step 3: Add cooled semolina mixture to the ricotta mix and blend until well combined.
Step 4: Pour the batter into a greased baking pan and level the surface.
Step 5: Bake at 180°C (350°F) for about 60 minutes or until golden on top and set in the center.
Step 6: Let cool completely, then dust with powdered sugar before serving.

Tucci’s Tips

Make sure the semolina mixture cools slightly before adding to the eggs to avoid curdling.

For a richer aroma, add a splash of Strega or Limoncello liqueur to the batter.

Best served the next day after resting — flavors develop beautifully overnight.

Variations

Gluten-Free: Use fine cornmeal instead of semolina.
Citrus Twist: Add candied orange peel for extra aroma.
Chocolate Lovers: Fold in dark chocolate chips for a sweet surprise.

Did You Know?

Historical Fact: Migliaccio originated in Naples as a Carnival dessert to use up semolina and dairy before Lent fasting began.

Fun Fact: The name “Migliaccio” comes from “miglio” (millet), as it was once made with millet flour before semolina became common.

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Storage & Thank You

Store Migliaccio in the fridge for up to 4 days, covered. Bring to room temperature before serving for the best flavor.

Can it be frozen? Yes — wrap well and freeze for up to 1 month. Thaw in the fridge overnight.

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