REBECCHI COTTON FOR PASTIERA FROM 580 GR
The special ingredient of the Neapolitan Pastiera, excellence of the Neapolitan sweet tradition.
The special ingredient of the Neapolitan Pastiera, excellence of the Neapolitan sweet tradition.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
Soleado palm hearts are great to give an exotic touch to all salads and suggest new tasty recipes every day.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.