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 composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
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.
The “Melanzane in oil cut to fillet” are suitable for hot, cold, tartine and/or aperitifs.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.