Legal reference:
Traditional products were established by Decree-law 173/98.

Preparation techniques:
Prepare a short pastry and place it in a mould for fruit tarts. Mix all the ingredients into a paste and put into the oven. When it is cooked, cut the Migliaccio into diamond-shaped pieces and sprinkle them with sugar. It is best eaten within two days of preparation.

Production area :
Throughout the territory of the province of Bologna.

Historical and geographical information:
Migliaccio di Romagna is made in the countryside from November to February when pigs are slaughtered. Its preparation is linked to the old tradition of using all the by-products of slaughter. The traditional recipe of Migliaccio can be found in Pellegrino Artusi’s “Science in the Kitchen and the Art of Eating Well.” Artusi, one of the greatest chefs of Italian cuisine, was born in Forlimpopoli (Forlì) in 1820 and died in Florence in 1911. In his famous Italian gastronomy manual, the author describes the social context where Migliaccio is traditionally produced. This recipe is also mentioned in “Mangiari di Romagna” (Food of Romagna), a cooking manual which was first published in 1960.