Grano cotto per pastiera

Mariarosa cooked wheat, the key ingredient in Neapolitan pastiera

You cannot make a real pastiera napoletana, the signature Easter cake of Naples, without grano cotto! This precooked soft wheat, ready to use, saves you long hours of soaking and cooking: just stir it into your mixture.

It is made by Mariarosa (F.lli Rebecchi, Valtrebbia), an Italian company that has specialized since 1970 in ingredients for traditional baking.

At a glance

• Brand: Mariarosa - F.lli Rebecchi (Italy)
• Size: 580 g glass jar
• Ready to use: precooked wheat, no soaking
• Use: Neapolitan pastiera, Easter desserts, grain salads

How to use it for pastiera

Heat the grano cotto for a few minutes with milk, a little butter and some lemon zest until creamy. Let it cool, then mix it with the ricotta, sugar, eggs, candied fruit and orange blossom water. Pour everything into a shortcrust pastry shell and decorate with the traditional lattice before baking.

Ingredients

Water, wheat 20%, salt.

Allergens: wheat (gluten).

Storage

Store in a cool, dry place, away from light. After opening, close the jar, keep refrigerated and use quickly.

For Easter, see also our selection of artisan Italian colombas, at the shop at Rue du Perron 12 in Geneva or for delivery.