For all those who prefer a particularly light, fragrant product, but without renouncing taste, Loriana invented the Browser to the Extra Virgin Olive Oil.
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 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 mortadella two towers stands out for the high quality of the cuts used (shoulder and thin thigh) and a particular lightness.