The Grano Cotto Chirico has always been the best ingredient for the Neapolitan Pastiera thanks to its thickening capacity resulting from the icy starch present in the package.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
Fresh pasta produced with raw materials naturally free of gluten, eggs and lactose, excellent for celiacs. The process is free from cross-contamination.
The Grano Cotto Chirico has always been the best ingredient for the Neapolitan Pastiera thanks to its thickening capacity resulting from the icy starch present in the package.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
