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 mustard is a typical cuisine of North Italy and the Cremonese gastronomy dating back to 1397.
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 mustard is a typical specialties of the gastronomy of Northern Italy and the creamy one dating back to 1397
The “Melanzane in oil cut to fillet” are suitable for hot, cold, tartine and/or aperitifs.