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Miglio
Millet
Appears in
By Antonio Carluccio and Priscilla Carluccio
Published 1997
This cereal was very popular with the Greeks and Romans, who used it largely for making bread and for thickening soups. Today, millet has been almost entirely replaced by maize as this has a more palatable taste and is much easier to cultivate. Millet is now mainly grown as a fodder for cattle.
Migliàccio, an ancient cake, was originally made with miglio and the blood of a freshly slaughtered pig, but is now made without the blood and using other flours. In Emilia-Romagna, migliaccio is made with polenta, while in Tuscany it is a sweet focaccia, made with raisins, and in Naples it is a baked polenta eaten with stewed vegetables.