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.
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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. For this reason it can be used in all recipes of daily use in replacement of fats. Discover all formats to have an old friend in the kitchen.
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