Saom Grano Cotto per Pastiera Napoletana Boiled Wheat for Neapolitan Pastiera 4 x 560 g + Italian Gourmet Polpa 400 g but not only: they are

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

vegetables or even fresh preparations that enhance the pristine taste of Pasta di Gragnano PGI highlight

ammonium hydrogen carbonate may traces of nuts

May contain traces of other peels (hard peel fruits)

In the pack you will find 1 bubble of my Dietor liquid sweetener 50 ml

Saom Grano Cotto per Pastiera Napoletana Boiled Wheat for Neapolitan Pastiera 4 x 560 g + Italian Gourmet Polpa 400 g but not only: they areBoiled 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).