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.
Raw material of high quality, yellowfin tuna, is selected manually, the salary is applied dry and the smoking takes place slowly, with smoke of beech wood.
The newly developed inflorescences of the top of turnip, are protagonists of this intense and delicious cream of friarielli.
Selected vegetables and a pinch of chili to make the taste even more lively to this spicy sauce.
The smoked swordfish is great to taste as second but also to serve as an appetizer at lunch or dinner.
From the Italian gastronomic tradition comes this pepper, made according to the classic recipe.
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.
Small sweet and elongated peppers, typical of South Italy, unmistakable for consistency and taste enriched by grilling.