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.
Take the right time to taste the Balsamic vinegar and discover every day different and refined combinations.
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 Balsamic Vinegar of Modena IGP Denso 5 Scudi is aged exclusively in oak barrels, one of the most noble woods of nature for resistance and fragrance.
The Balsamic Vinegar of Modena IGP Denso 5 Scudi is aged exclusively in oak barrels, one of the most noble woods of nature for resistance and fragrance.
The Balsamic vinegar of Modena IGP Denso Mono Vitigno is produced exclusively with selected grapes of Lambrusco and is aged exclusively in oak barrels.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.
Extracted from the sea urchins, with its intense scent, its warm coloring and sweet taste is one of the most appreciated products.