migliaccio

A word with several meanings: in Campania, a miglaccio napolitano is a dense pudding cake made of semolina and ricotta, and flavoured with lemon or limoncello, 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 pine nuts) 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 February, there's a sagra del migliaccio pistoiese in Sarripoli.