Saom Grano Cotto per Pastiera Napoletana Boiled Wheat for Neapolitan Pastiera 4 x 560 g + Italian Gourmet Polpa 400 g Serving suggestion: with mascarpone

Serving suggestion: with mascarpone

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

warnings and directions provided before using or consuming the product

Its rustic texture together with the balanced vegetable blend makes for the perfect sweet and sour blend

Saom Grano Cotto per Pastiera Napoletana Boiled Wheat for Neapolitan Pastiera 4 x 560 g + Italian Gourmet Polpa 400 g Serving suggestion: with mascarponeBoiled 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).