The "seasoned ricotta" has a white color and hard texture. It is excellent eaten grated on pasta or for the preparation of gastronomic specialities.
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.
Raw material of high quality, yellowfin tuna, is selected manually, the salary is applied dry and the smoking takes place slowly, with smoke of beech wood.
The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
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.