Toasted almond cream

~~€9,00 EUR~~ €6,00 EUR

Made with the Pizzuta almond from Avola
No sugar, preservatives or vegetable oils
In four versions

Estimated delivery between 13 July and 15 July.

Quantity

The 100% Avola pizzuta almond cream Boniviri is a natural and artisanal spread, made by Agricolab with almonds grown by the Sallicano farm , in the heart of Sicily. Each jar contains the quality of the Avola pizzuta almond , carefully selected and processed without sugars, preservatives or artificial ingredients.

Spread it on bread or toast for a rich and natural breakfast.
Add to yogurt or smoothies for a nutritious snack.
Use it as a topping on pancakes, porridge, cakes or ice cream.
Incorporate it into homemade desserts like cakes, cookies or energy bars.
Try it also in savory preparations: with aged cheeses or in creative sauces.

More information

Ingredients

18 months. Products shipped never expire less than 2 months.

Origin

Sicily, Italy

Nutritional values

average values per 100 g of product

Energy value

2502 KJ / 598 Kcal

Total fats

52.5 g

of which saturated

4.1 g

Carbohydrates

21 g

of which sugars

4.9 g

Proteins

21 g

Fibers

10.9 g

Sodium

0 g

Toasted almond cream

~~€9,00 EUR~~ €6,00 EUR

Know who makes it

Agricolab

The story of Agricolab begins with the meeting between Peppe and Fawn, which took place in 2010 in Argentina. After having lived and managed a business in Singapore, they returned to Sicily with the intention of exploring the island in search of small producers, both male and female, and quality raw materials. Their mission is to create a network in the agricultural supply chain, bringing together farmers and peasants with a story to tell. The stories of people and territories become the main ingredients of the menu of Agricolab, a restaurant that Peppe and Fawn founded in 2018 after exploring the best food and wine offerings in Sicily.

A recipe for you

Pasta with cream of peeled almonds and confit cherry tomatoes

For the almond cream:200 g of peeled almond cream 2 tablespoons of nutritional yeast flakes 1 tablespoon of Boniviri extra virgin olive oil (if available)

For the caramelized confit tomatoes:300 g of cherry or date tomatoes 1 tablespoon of brown sugar 2 tablespoons of extra virgin olive oil Boniviri thyme and orange powder, Salt and pepper to taste

Cut the cherry tomatoes in half and place them on a baking sheet with baking paper. Season with brown sugar, oil, salt, pepper and thyme and bake for 20 minutes at 140°C in static mode. Once cooked, blend half of them with the almond cream, oil and, if necessary, add a little water. In the meantime, cook the pasta. Set aside a little cooking water. Drain the pasta al dente and mix everything with the almond cream and cherry tomatoes. Decorate the dish with the confit cherry tomatoes set aside.