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semolina or chestnut flour or pig's blood cake

miglaccio neapolitano

A word with several meanings: in Campania, a miglaccio neapolitano is a dense cake made of semolina and ricotta, and flavoured with orange, often made for Carnival.

In Tuscany, the migliaccio pistoiese is a thin crêpe made with fresh pig's blood, stock, flour or breadcrumbs, and grated lemon or orange zest. It can be either sweet (sprinkled with sugar, and perhaps raisins, or pinenuts) or savoury (sprinkled with parmesan). The latter is often eaten with sausage. In other parts of Tuscany it's called a roventino. Similar versions are made in Umbria and Romagna (where it's also known as miaz, burlèngh or sanguinaccio.

In March, there's a sagra del migliaccio in Sarripoli, and another in Cantagllo, both in the province of Pistoia.

Text © Dana Facaros and Michael Pauls

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