Crunchy Almond Cream

€9,00 EUR

Made with the Pizzuta almond from Avola
Sugar free
Without preservatives or vegetable oils

Estimated delivery between 13 July and 15 July.

Consistency Smooth Crunchy

Quantity

The 100% peeled almond cream Pizzuta di Avola Boniviri is a natural and artisanal spread, made by Agricolab with almonds grown in the heart of Sicily by the Sallicano farm.

Each jar contains only peeled almonds of the Pizzuta di Avola variety, renowned for its quality and unique flavor profile. Processed without added sugars, preservatives or artificial ingredients, it is ideal for those looking for authentic taste and clean ingredients.

Perfect for spreading on bread, for sweet or savory recipes, or to enjoy by the spoonful. A pure, essential, naturally Sicilian cream.

Spread it on bread or toast with your favorite jam 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

2468 KJ / 590 Kcal

Total fats

50 g

of which saturated

3.7 g

Carbohydrates

9 g

of which sugars

5 g

Proteins

21 g

Fibers

10 g

Sodium

0 g

Crunchy Almond Cream

€9,00 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

Rigatoni Perciasacchi cream of peeled almonds, lemon and basil

Ingredients:180 g of Boniviri Perciasacchi rigatoni, 2 generous tablespoons of Boniviri blanched almond cream, grated zest of 1 organic lemon, juice of ½ lemon, 5–6 fresh basil leaves, 2 tablespoons of extra virgin olive oil, salt and black pepper to taste, pasta cooking water.

Procedure:Cook the pasta in plenty of salted water. Prepare the cream: in a bowl, mix the almond cream with the oil, lemon juice, a pinch of salt and pepper, and a few tablespoons of cooking water until you obtain a velvety and fluid consistency. Drain the pasta al dente, keeping aside a little cooking water, and season it immediately with the cream. Add the grated lemon zest, the basil torn by hand and, if necessary, another tablespoon of water to mix. Serve with a sprinkling of pepper and, if desired, a few roughly chopped toasted almonds.