Our chicche are produced by the traditional Neapolitan method, with Slow fire dough, using the best potato starch, and triple zero flour. Powdered by rise flour, and dried superficially to grant texture and excellent baking properties.
was last modified: July 7th, 2022 by Enrico Todisco
Our chicche spinach are produced by the traditional Neapolitan method, with Slow fire dough, using the best potato starch, and triple zero flour, spinach. Powdered by rise flour, and dried superficially to grant texture and excellent baking properties.
was last modified: February 19th, 2020 by Enrico Todisco
Our gnocchi are produced by the traditional Neapolitan method, with Slow fire dough, using the best potato starch, and triple zero flour. Powdered by rise flour, and dried superficially to grant texture and excellent baking properties.
was last modified: August 5th, 2021 by Enrico Todisco
Our gnocchi are produced by the traditional Neapolitan method, with Slow fire dough, using the best potato starch, and triple zero flour. Powdered by rise flour, and dried superficially to grant texture and excellent baking properties.
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