Cooked wheat for Neapolitan pastiera, thickening thanks to gelatinised starch.
| Category | Pastry |
|---|
Cooked wheat for Neapolitan pastiera, thickening thanks to gelatinised starch.
Cookie preferences
Choose which cookies to enable. Necessary cookies are always active. Details (name, provider, duration) are in the cookie policy.
They make the site work: catalogue customer-area session, language, security (Cloudflare) and storage of your cookie choices. They cannot be turned off.
They remember optional settings and let you view embedded content, such as videos and maps from external services.
We do not currently use cookies of this kind.
They help us understand, with aggregated data, how the site is used.
We do not currently use cookies of this kind.
They are used to show advertising and third-party content, such as social media, based on your interests.
We do not currently use cookies of this kind.
Your browser sends the Global Privacy Control signal: marketing cookies stay off.
This content is provided by an external service that may use cookies.
