Neapolitan typical of the city of Gragnano.
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Neapolitan typical of the city of Gragnano. In good substance we could say that the Neapolitan bacon is a kind of slippers, is cooked in the wood oven and is finally stuffed with ingredients to taste
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The use of corn flour for instant polenta allows to reduce the preparation and cooking time only 5 minutes.
Pane Casareccio Napoletano crafted and baked wood oven
The polenta is an ancient dish of Italian origin based on corn flour.
The polenta is an ancient dish of Italian origin based on corn flour.
Crunchy and light Caribbean bread is a unique and delicious product that never tires.
The tarallini with friarielli, a solemnly Neapolitan proposal, which combines the simplicity of the tarallucci, the unmissable love for friarielli.
The polenta Molino di Ferro is the only one ready in less than a minute, thanks to the special precoating process.
The polenta Molino di Ferro is the only one ready in less than a minute, thanks to the special precoating process.
A wonderful confession of love: the Mini Baguette. The classic French miniature.
The original Norwegian gallettes of DailyBread come from a delicious recipe, mainly prepared with spelt, flax and pumpkin seeds, enriched with bran and wholemeal flour.
The polenta is an ancient dish of Italian origin based on corn flour.
The Panpizza is produced with extra virgin olive oil that also gives taste and lightness to quite high temperatures, it does not decompose and does not give rise to harmful substances for the body, as other oils do.
The polenta is an ancient dish of Italian origin based on corn flour.
The cutters are baked bread in the oven which is baked a second time after being cut in half horizontally.