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 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.
Fiorello white or smoked, are the protagonists of the Catering Line, to meet all needs.
The scamorza is a typical spun cheese from the center-south Italy.
The taste has more pronounced taste due to the characteristic of smoking.
The mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.