This delicious Baratti & Milano jewel of artisanal nut and chocolate, is one of the original treasured recipes with a long tradition: harmoniously combines Gianduja chocolate with velvety Sicilian grown Pistachio cream.
Learning Italian:
Crema al Pistacchi Di Sicilia translates directly to the cream of pistachios grown in Sicily. In Italy, nut butters are often referred to as the cream or cream of the nut. This means that the nut has been ground or emulsified down to a rough or smooth texture. In this case, the nut is as smooth as the chocolate.