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 “Melanzane in oil cut to fillet” are suitable for hot, cold, tartine and/or aperitifs.
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.
Yellow and red peppers processed by fresh, cut into strips preserved in vinegar.
The “Melanzane in oil cut to fillet” are suitable for hot, cold, tartine and/or aperitifs.