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Local cuisine of Polesine

Miassa or smegassa (pumpkin cake)


Difficulty: medium

Preparation time: 2 h

Ingredients: for 10 servings: 3 eggs, 300 gr. plain flour, 300 gr. yellow polenta flour, 300 gr. caster sugar, 300 gr. lard, 350 gr. boiled pumpkin, 50 gr. dried figs, 50 gr. currants, 70 gr. walnuts, 50 gr. citron peel, 100 gr. apples

Method: In a copper pan with water or boiling milk and lard, add flour and corn flour and then the other ingredients gradually. Stir as if making polenta. Cool and put the mixture in a cake tin previously buttered and sprinkled with breadcrumbs. Bake in a hot oven for about an hour. Serve the cake sliced, dusted with caster sugar or icing sugar.

Wine matching: Moscato spumante dei colli euganei. Also known as Moscato di Arquà, this wine is typical of the area and produced with monovarietal white moscato grapes fermented in pressurized vats. The colour of the wine is golden yellow and the bouquet is characteristic. To the palate it is sweet, intense and fresh. To be served at a temperature of 6-8°.



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