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.
Security policies (change them with customer reassurance module)
Shipping policies (change them with customer reassurance form)
Policies for returns (change them with customer reassurance form)
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.
Specific References
No customer reviews for the moment.
The white chocolate peeler is an excellent variant of the classic sheet.
The Sfogliatella riccia al kinder bueno white is an excellent variant of the classic flipper.
The Biscotti all’Amarena are a typical Campania dessert.
The foliage is an excellent variant of the classic foliage.
The salty scroll to the ragù is the salty version of the classic Neapolitan dessert.
Squares with dark colour, light chrosine and thick chocolate dough: brownies!
On March 8th is a special day, women are owed with a flower that has the color of the sun and which smells good.
Delicious frills stuffed with pistachio, crafted with genuine ingredients and without preservatives.
La Colomba Pasquale is the sweet yeast typical of the Italian tradition, which takes you to the table on Easter day together with the Neapolitan Pastiera .
Natural smell of bread, friable texture, taste of lemon salted biscuit and pepper, golden color with amber shades and typical pepper dot.
St. Joseph's zeps with chantilly cream and strawberries are an excellent variant to the classic zeppola.
Jam pastries and hazelnuts are simple sweets filled with jam covered with peanuts.
Although he was little known outside of the area, he conquered anyone who tasted it for the first time!
Neapolitan sandwiches also called “pagnottielli” are rustic sandwiches filled with sausage, friarielli and cheeses, typical of street food partenopeo.
The pastry stuffed with milk chocolate is an excellent variant of the classic flipper.
La Colomba Pasquale is the sweet yeast typical of the Italian tradition, which takes you to the table on Easter day together with the Neapolitan Pastiera .