Pistachio cream jar — Tutto Sicilia
Pistachios growing near Bronte, Sicily and Mount Etna — Tutto Sicilia
Sicilian pistachios being prepared to be ground into cream — Tutto Sicilia
Pistachio cream filled cream puff piled on counter — Tutto Sicilia
Sicilian Pistachio Cream

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 FROM OUR PANTRY TO YOURS
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 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, sugar, sunflower oil, fats from coconut and cocoa, skimmed milk and whey powders, sunflower lecithin, and vanilla

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Our family farms sit on 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. Volcanic soil, centuries old.

There is nowhere else quite like this.

The pistachios are slow-roasted first. Then stone-ground into a fine powder.

No blades. No shortcuts. Nothing rushed.

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

$22
Sicilian Pistachio Cream
$22

From Our Kitchen to Yours

Recipes for simple, unhurried moments — and the Sunday lunch worth gathering for.
COSÌ COM'È — Just As It Is

Pistachio Cream Latte

The kind of afternoon treat that fixes everything.
Get the Recipe
Pistachio Cream Latte
AL VOLO — Quick & Easy

Pistachio Cream Cantucci

The kind of thing you make once and make forever.
Get the Recipe
Pistachio Cream Cantucci
LA DOMENICA — Sunday Lunch

Pistachio Cannoli

Filled with pistachio cream. Take all the credit.
Get the Recipe
Pistachio Cannoli
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.

Discover the Full Pantry