By Antonio Carluccio and Priscilla Carluccio
Published 1997
Migliàccio, an ancient cake, was originally made with miglio and the blood of a freshly slaughtered pig, but is now made without the blood and using other flours.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.
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