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.
It is produced by the selection of fresh olives, of first quality cultivated and squeezed.
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.
To prepare thesushiyou use aRicefrom small and round bean: the most suitable variety is Japonica, native to Asia but also produced in Italy