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 caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.
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.
Great with semi-seasoned cheeses. Ideal for bruschetta and toast.
Excellent with grass cheeses as masonry and for the preparation of bruschette.
The caviar of Ricci di Mare is produced by curls collected in the rocks and seabeds of the Mediterranean coast.