Grano Chirico

The history of the Chirico family dates back to 1895, when Luciano Chirico, a landowner in the Agro Caleno (CE), in order to make the most of the grain harvested on his land, started the production of flour with a small water mill.
In the following years the company specialized in the production of cooked cereals and in particular of cooked wheat for cakes, traditionally used for Neapolitan pastiera.
The wheat used in the production process is a soft wheat, Marzotto/Bolero quality, husked and carefully processed. The working process, the careful choice of raw materials and the quality controls on production make Chirico's cooked wheat a unique product, as it gels starch and is a perfect substitute for fats in any type of recipe.