In this episode, F + K Chef Walter explains the recipe for the Migliaccio a classic pastry made during Mardi gras. Migliaccio is a typical Neapolitan dessert popular during Carnevale,  the equivalento to our Mardi Gras. A semolina cake made with ricotta,  eggs, and milk, scented with citrus fruits and vanilla, with a  consistency similar to polenta, creamy and very soft that melts in the mouth similar to a mousse! During the Carnevale season, Italy changes profiles and food preparation, and throughout the nation's cities,  celebrate the arrival of lenten. And along with Chiacchiere,  Sanguinaccio, Graffe, and rice fritters, the Migliaccio proudly adorns the family’s sweets buffet. Ancient origins linked to the  Neapolitan peasant traditions as far back as medieval times. Farmers used "millet," the cereal that influenced the name, Migliaccio. Over  time millet has been replaced with durum wheat semolina. The original recipe also calls for the addition of freshly slaughtered pig’s blood to the mixture, but don’t panic I won’t add it to the recipe, as it would be practically impossible to find that custom in Naples today. The taste of the recent Migliaccio resembles the filling of the famous shell-shaped sfogliatella. The responsible reason why in some areas of  Campania, the sweet Migliaccio is also known as "Sfogliata." Simple and very fast to make, it will take you less than 20 minutes for the semolina cream., and about one hour in totality.

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