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.
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.
