Saom Grano Cotto per Pastiera Napoletana Boiled Wheat for Neapolitan Pastiera 4 x 560 g + Italian Gourmet Polpa 400 g ammonium hydrogen carbonate may traces

ammonium hydrogen carbonate may traces of nuts

but not only: they are made with mother's yeast and have a delicate and fresh pear flavour

focaccia and rustic breads

5% (potassium iodine salt) brewer's yeast fermented wheat flour (cereals) soft wheat flour type "2" 71% potato flakes dried thyme extra virgin olive oil yyyyyyyig (wheat) antioxidant: rosemary extracts dried sage spelt wheat flake flour corn flour natural flavour

Carbohydrates: 60

Saom Grano Cotto per Pastiera Napoletana Boiled Wheat for Neapolitan Pastiera 4 x 560 g + Italian Gourmet Polpa 400 g ammonium hydrogen carbonate may tracesBoiled wheat for preparing Neapolitan pastieraFree Italian gourmet polpa di pomodoro 400 g CREAM RECIPE: Pour the boiled wheat into a saucepan and add 100 g milk and 30 g grated lemon. With stirring, approx. Heat for 10 minutes until a creamy mixture is formed. Separately stir 700 g fresh ricotta, 600 g sugar, 5 whole eggs and 2 egg yolks, 1 packet of vanilla (if you wish, 1 vial of orange blossom water and a pinch of cinnamon or vial of wildflowers).