CILENTAN FRESELLA – 500 gr –
The biscuit of grain, in Cilento called “viscuotto”, is a bread of durum flour and whole wheat flour in loaves, baked once, then cooled, broken in thick slices and baked again for hours or at very low temperature.
Ideal for cooking “aquasale”, typical Cilento recipe. Recipe: soak dried bread in the water, season with fresh tomatoes, extra virgin olive oil, oregano and salt.
It s a useful food against constipation and diabetes, rich of vitamin B and with important antioxidant properties.
Ingredients: Wheat flour, water, brewer s yeast and passion for Cilento.