Sicilian almond cream jar — Tutto Sicilia
Pizzuta d'Avola almond trees in blossom, Sicily — Tutto Sicilia
Sicilian almonds harvested, ready to be ground into cream — Tutto Sicilia
Almond cream layered into tiramisu — Tutto Sicilia
Sicilian Almond Cream

Sicilian Almond Cream

CREMA DI MANDORLE · AVOLA, SICILY

Our almond cream is made from the Pizzuta d'Avola — Sicily's most celebrated almond, grown in the hills above Avola and harvested by hand each summer. Sweet, silky, and quietly extraordinary.

HOW TO USE SICILIAN ALMOND CREAM
Morning Moments — Swirl a spoonful into your morning smoothie — coffee, banana, chocolate or raspberry all welcome.In the Oven — Melt a little dark chocolate, stir in a spoonful of almond cream, then dip cookies, cantucci or spread over a cake and leave to set.Our Table — Tuck a small spoonful of almond cream into a soft date with a sliver of dark chocolate, refrigerate for an hour, and serve as something close to a truffle.Nonna's Way — Spread a light layer over a warm slice of coffee cake.
Size
$16

Our almond cream starts with the Pizzuta d'Avola — roasted, ground, and exactly as it should be.

The Pizzuta blooms in winter, before everything else has woken up. Harvested by hand in the height of summer from the hills around Avola and Noto. A Sicilian poet once called it perfect — he meant the shape. He could have meant the flavor. Sweet and clean, with a depth that only comes from an almond that has had centuries to get it right.

Spread on warm brioche. Stir into your morning coffee. Fold into pastry cream, spoon over gelato, or keep the jar close and a spoon closer. Once you open it, you'll find a reason every single day.

Avola almonds, sugar, sunflower oil, fats from coconut and cocoa, skimmed milk and whey powders, sunflower lecithin, and vanilla

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The Pizzuta d'Avola grows in the hills above Avola in southeastern Sicily — the same families, the same groves, harvested by hand each summer.

The first almond to bloom in winter.
The last thing you'll forget.

The Pizzuta d'Avola is slow-roasted first.
Then stone-ground.
Nothing added.

The same process as our pistachio cream — because when the ingredient is this good, nothing should get in the way.

$16
Sicilian Almond Cream
$16

from our kitchen to yours

COSÌ COM'È — Just As It Is

She pours 'a filo'

A slow thread of almond over anything worth slowing down for.
Get the Recipe
She pours 'a filo'
AL VOLO — Quick & Easy

Budino di Mandorle

Almond pudding, silky and cold.
Get the Recipe
Budino di Mandorle
LA DOMENICA — Sunday Lunch

Meringata alle Mandorle e Fragole

Simply, meringue layers with almond cream and strawberries.
Get the Recipe
Meringata alle Mandorle e Fragole
FROM THE HILLS ABOVE AVOLA, SICILY

The first to bloom. The last thing you'll forget.

Harvested by hand each summer from the same groves, the same families.

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