Spoonful of Sicilian pistachio cream on a marble surface
Pistachio cream jar — Tutto Sicilia
Sicilian pistachio cream spread on rustic bread, knife resting on the plate
Shelled raw pistachios used to make Sicilian pistachio cream
Pistachios growing near Bronte, Sicily and Mount Etna — Tutto Sicilia
Overhead view of a vintage silver spoon holding a scoop of pistachio cream on a marble surface

Sicilian Pistachio Cream

CREMA DI PISTACCHIO · MT. ETNA, SICILY

This is pure Sicilian pistachio cream from our family farms on the volcanic slopes of Mount Etna — rich, deeply nutty, and from somewhere you can taste. Sweet at first, then earthy, then a warmth that means the pistachios came from exactly the right place.
HOW TO USE SICILIAN PISTACHIO CREAM
Morning Moments — Stir into cottage cheese with a scoop of honey and a few chocolate chips. Breakfast that feels like dessert.In the Kitchen — Spread a few spoonfuls over a still-warm from the oven one-bowl vanilla cake. The pistachio cream melts into magic.Our Table — Whip heavy cream with a few scoops of pistachio cream and a little powdered sugar. Spoon over everything.Nonna's Way — Keep a jar hidden in the cabinet with a spoon. Just for you.
Size
$22

Pure Sicilian pistachio cream, 31% pistachio, from our family farms on the volcanic slopes of Mount Etna — slow-roasted, stone ground to a fine powder to release the full depth of flavor, exactly as it left the mill.

Sweet at first. Then deeply nutty. Then a richness that lingers — the kind that tells you the pistachios came from somewhere specific, grown in volcanic soil that doesn't exist anywhere else. This is what pistachio actually tastes like when nothing is hiding it.

In Sicily, a jar of pistachio cream disappears fast. Spread on morning brioche, folded into pastry, spooned over gelato, stirred into coffee on a quiet afternoon. It ends up in everything — not because you planned it that way, but because once you open the jar, you can't think of a reason not to.

Sicilian pistachio nuts, cane sugar, sunflower oil, fats from coconut and cocoa, skimmed milk and whey powders, sunflower lecithin, and vanilla.

No artificial colors, no artificial flavors, no preservatives.

Energy, 279 kcal
Fat, 20g
-of which: Saturates, 2g
-of which: Trans Fat, 0g
Carbohydrate, 20g
-of which: Sugars, 19g
-of which: Added Sugars, 15g
-of which: Fibre, 2g
Protein, 5g
Cholesterol, 1mg
Sodium, 23mg
Vitamin D, 0mcg
Calcium, 69mg
Iron, 1mg
Potassium, 215mg

Our family farms sit on the volcanic slopes of Mount Etna in Sicily, Italy. The same families. The same trees. Volcanic soil, centuries old.

Pistachio season comes once a year — harvested by hand, exactly when the time is right.

The pistachios are harvested, slow-roasted, and stone-ground into a fine powder.

Made by hand, in small batches — no blades, no shortcuts. Nothing rushed.

What comes out of the mill goes straight into the jar. What leaves Sicily is what arrives in your pantry.

How much should I use per serving?
One serving is 1.7 oz (about 47g) — roughly a couple of generous spoonfuls.

How should I store it, and how long does it last once opened?
Store in a cool, dry place away from heat. It also does well in the fridge if you prefer — similar to how you'd treat a jar of Nutella.

Is it vegan, gluten-free, or dairy-free?
Not vegan or dairy-free — it contains milk. It's not certified gluten-free, though the ingredients themselves don't include any gluten-containing components.

Where is this made, and how?
On our family farms on the volcanic slopes of Mount Etna, Sicily. The pistachios are harvested, slow-roasted, and stone-ground into a fine powder, made by hand in small batches.

What's the best way to use it?
However you'd use a jar of pistachio cream in Sicily — stirred into your morning coffee or cottage cheese, spread warm over cake straight from the oven, or whipped into cream for something closer to dessert. A spoon straight from the jar works too.

$22
Sicilian Pistachio Cream
$22

from our kitchen to yours

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Pistachio Cream Latte

The kind of afternoon treat that fixes everything.
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AL VOLO — Quick & Easy

Pistachio Cream Cantucci

The kind of thing you make once and make forever.
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LA DOMENICA — Sunday Lunch

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Filled with pistachio cream. Take all the credit.
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FROM THE VOLCANIC SLOPES OF MOUNT ETNA

The same families. The same trees.

Pistachio season comes once a year — harvested by hand, exactly when the time is right.

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