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.
Thanks to the traditional processing, the infusion keeps unchanged the strong taste and the unmistakable scent of white truffle.
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.