Il Migliaccio is a type of pancake traditional to Pitigliano

In Maremma there are many variations of this dish, the most famous is certainly the Ciaffagnone di Manciano. Basically it is a kind of crepe, much lighter in ingredients and much thinner. The batter is very liquid and made with water, flour, extra virgin olive oil and a pinch of salt. The secret is to let the batter rest for a few hours before cooking for a more intense aroma.


  • water
  • flour
  • a pinch of salt
  • extra virgin olive oil


Once you’ve combined the ingredients for the batter, leave to rest for a few hours. Then prepare a medium-sized pan and heat on the stove. Pour a little batter and move the pan until it is as thin as possible. Once ready, flip, cook the other side and serve in layers with sugar or jam.