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Pies and Tarts
Migliaccio di Romagna (Single Crust Pie flavored with honey, almonds, candied fruit, chocolate and blood of pork)
Originated from: Emilia Romagna, Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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For crust
"Simple dough"

For filling
Milk, 7/10 quart
Honey, 7 ounces
Sweet almonds, shelled, 3 1/2 ounces
Sugar, 3 1/2 ounces
Grated bread, very fine, 2 3/4 ounces
Candied fruit, 1 2/4 ounces
Butter, 1 3/4 ounces
Fine spices, 2 teaspoons
Chocolate, 3 1/2 ounces
Nutmeg, 1 teaspoon
Lemon rind
Blood of pork, 12 ounces


Cut the candied fruit into small pieces and grind it in a mortar, together with the almonds, adding a teaspoon of milk from time to time.

Pass through a sieve.

Put the milk on the fire with the lemon rind; remove the lemon and let the milk boil for 10 minutes.

Add the grated chocolate, and when it has dissolved, remove the milk from the fire and let it cool off.

Pass the blood through a sieve and add it to the milk together with all the other ingredients; add the grated bread last.

Cook the mixture in double boiler style, stirring often so that it does not stick. It is done, when the ladle stands straight up in the middle of the pot.

Pour the mixture in a baking pan, lined with simple dough and cut it into almond-shaped pieces when cold.

Do not bake the dough too much and do not let the migliaccio get dry.

Remove from the oven when a toothpick stuck into the pie remains clean.


This recipe (#375) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image: courtesy of the New York Public Digital Library.

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