Emillia Romagna – Migliaccio Ravennate Recipe

Emillia Romagna – Migliaccio Ravennate Recipe


  • 1 ¾ cup flour
  • 4 ½ oz butter
  • 1 egg yolk

The Filling

  • 1 litre milk
  • 1 cup sugar
  • 4 oz almond
  • ¾ oz candied citron
  • 4 oz dark chocolate
  • 1 cup honey
  • Breadcrumbs
  • Butter
  • Lemon twist
  • Nutmeg


Mix flour, butter and egg yolk. Make a dough e let it rest in the fridge for about 30 minutes. Grind almond and add candied citron, sugar and milk. In the meantime simmer 1 cup of milk with chocolate and lemon twist. Add butter and breadcrumbs.


Roll the dough in our Happy Day aluminium tray and place the filling in the pastry. Preheat the oven to 325F for about half an hour. Sprinkle with powdered sugar before to serve.

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