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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Polenta Casereccia Castello satisfies the different regional traditions by satisfying the most demanding palates with sensations and tastes typical of past times.
The polenta is an ancient dish of Italian origin based on corn flour.
The tarallini with friarielli, a solemnly Neapolitan proposal, which combines the simplicity of the tarallucci, the unmissable love for friarielli.
Pane Casareccio Napoletano crafted and baked wood oven
The polenta is an ancient dish of Italian origin based on corn flour.
A wonderful confession of love: the Mini Baguette. The classic French miniature.
The polenta is an ancient dish of Italian origin based on corn flour.
Friability is the main feature of these tarals. Excellent aperitif.
Pema 100% integral rye bread is produced without addition of preservatives and is also good toast.
Blowjob slices of American sandwich bread, to create delicious snacks to bring with you for a delicious picnic or for a quick lunch around the city.
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 swan taralli and pepper, also known simply as Neapolitan taralli, are braided taralli prepared with simple ingredients
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.
Bruschelle Morato excellent for appetizers, sandwiches, aperitifs and bruschettes.