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Not just sweets: here is the salty mile of the Neapolitan Carnival

Salty millet

There is no carnival without the salty mile, at least in Naples. Here’s how to prepare this delicious recipe typical of Mardi Gras.

What do Carnival recipes have in common? That of being basically very, very substantial . We are not just talking about desserts, but also about the preparations that are usually made for Shrove Tuesday, the last day of revelry before the Lenten fast . Among these is the salty miles, also known as Pizza ‘e Farenella , a reinterpretation of the classic Neapolitan dessert.

As it is easy to guess, since it is an ancient recipe prepared by all the families of the city, there is no real original recipe. It was customary to enrich it with what was available while keeping the semolina base almost unchanged. However, there are also recipes for the polenta mile, prepared with corn flour or the salty mile with pasta, a different recipe which we will talk about later. So here is our grandmother’s salty mile.

Salty millet
Salty millet

How to prepare the salty mile recipe

  1. Bring the water with the butter to the boil in a saucepan.
  2. Sprinkle in the semolina, stirring with a whisk and cook for 5 minutes. Turn off and let cool.
  3. Separately, break the eggs and whip them with an electric whisk .
  4. Add the sifted ricotta , the Parmesan and finally the semolina .
  5. Adjust the consistency of the dough with the milk . Season with salt and season with plenty of freshly grated black pepper .
  6. Finally, add the diced provolone and salami and give one last quick stir.
  7. Pour the mixture into a greased 22 cm diameter pan covered with grated bread and cook at 180 ° C for 50 minutes .
  8. Serve the Neapolitan rustic miles when it has cooled completely.

The salty miles with pasta we mentioned at the beginning, on the other hand, are prepared in much the same way. It is obtained by adding 150 g of bucatini or spaghetti cooked for a couple of minutes less than what is written on the package to the basic dough we have just seen and then passing it all in the oven.

Obviously, you cannot fail to prepare the sweetmigliaccio with the classic recipe: what Carnival would it be without?


Salted Neapolitan miles can be kept for 2-3 days in the refrigerator , well covered. We recommend that you bring it back to room temperature before serving.

Riproduzione riservata © - WT

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