THE INTENSE, VELVETY FEELING OF “FASTUCA”

“Fastuca” is Sicilian for “pistachio”: some even call them “Sicilian truffles”. These various native Sicilian varieties — Cappuccia, Grappalora, Bianca or Agostara — are intensely favorful. Their tenderness, outstanding natural vibrant colour and flavour persistence help the top professionals around the world achieve great results. This product is a pearl for every food artisan.

NATIVE SICILIAN PISTACHIOS

- Shelled pistachios.
- Blanched pistachios.
- Shelled / blanched / roasted – pistachios flours.
- Shelled / blanched / roasted / pralinated
- pistachio pastes for gelato making.
- Shelled / blanched pistachio marzipan.
- Pistachio creams for pastry preparations.
- Pistachio topping sauces for pasta, fish, meat and poultry.