• Crema di Pistacchio e Cioccolato di Modica 190 grammi - Sciara La terra del pistacchio Bronte
  • Crema di Pistacchio e Cioccolato di Modica 190 grammi - Sciara La terra del pistacchio Bronte
  • Crema di Pistacchio e Cioccolato di Modica 190 grammi - Sciara La terra del pistacchio Bronte
  • Crema di Pistacchio e Cioccolato di Modica 190 grammi - Sciara La terra del pistacchio Bronte
  • Crema di Pistacchio e Cioccolato di Modica 190 grammi - Sciara La terra del pistacchio Bronte
  • Crema di Pistacchio e Cioccolato di Modica 190 grammi - Sciara La terra del pistacchio Bronte
  • Crema di Pistacchio e Cioccolato di Modica 190 grammi - Sciara La terra del pistacchio Bronte
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Pistachio cream with grains of "Modica Chocolate PGI" jar 190 grams

Pistachio cream with grains of "Modica Chocolate PGI" jar 190 grams

€8.99
€8.99
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NEW 2021

For the sweet tooth comes our brand new Spreadable Cream with Pistachio and "Modica Chocolate PGI".

This Spreadable Cream with Pistachio and Chocolate is added to our product line "The Specialties", where Pistachio is combined with first choice products to create creations with a unique taste.
Our Pistachio and Chocolate Cream is without preservatives or dyes.
The unmistakable flavor of Pistachio is enhanced by the irresistible taste and crunchy touch of the "Cioccolato di Modica IGP".
Inside the jar, in fact, you will find all the creaminess of the PIstacchio spread, together with the crunchiness of the "Cioccolato di Modica IGP" grain.

How to use the Pistachio Cream with "Cioccolato di Modica PGI" grains:
The Pistachio and Chocolate Cream of Sciara is ideal for breakfast or as a snack, to spread on slices of bread, rusks or pancakes.
Also perfect for filling sweets, cakes and biscuits.
Greedy, practical and spreadable, the Sciara Cream with Pistachio and Chocolate is a unique product: artisan quality, intense and irresistible taste!

Enjoy Pistachio Cream with "Cioccolato di Modica IGP" grains spreading it on bread, rusks or on yours sweets thanks to our handy Spread.

Ingrediants: White cream [sugar, vegetable oils and fats (sunflower oil, palm, palm kernel), milk skimmed powder (10%), whey of milk powder, emulsifier (sunflower lecithin), flavor (vanillin)], pistachio (35%), dark grains of "Cioccolato di Modica IGP" (13%).
(The allergens present are highlighted in italics).
Gluten free.

Nutritional characteristics (average values per 100 g)*:
Calories 582 Kcal / 2423 KJ, Fats 40 g, Saturated fats 13.5 g, Total carbohydrates 47 g, Sugar from carbohydrates 44.8 g, Fiber 3 g, Protein 7.3 g, Salt 0.14 g.
*These values are susceptible to variations depending on the production batches and the harvest year. Therefore, the product packaging may contain different information than what is shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Expiration: 12 months from the date of production.
Keep in a cold and dry place.
The product is kept intact up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute alteration of the product, but a natural process of separation.

Recipe:
COCOA COOKIES WITH PISTACHIO AND CHOCOLATE CREAM
Ingrediants:
00 flour 150g
Bitter cocoa 50g
5g baking powder
Salt 1 pinch
Cold diced butter 100 g
120g cane sugar
Large egg yolk 1
Milk 1 tbsp
"Sciara" Pistachio and Chocolate Cream 190g.
Method:
In a bowl pour the butter and sugar; knead until you get a sandy mixture.
Add the egg yolk and milk and mix.
Sift together the flour, cocoa, baking powder and salt.
Add this mix to the previous base and knead mixing well.
Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.
Turn on the oven at 170 ° C.
Take the dough and roll it out with a rolling pin into a disc that is not too thin.
Cut out the cookies in an even number and, on half of these, cut out a central or side hole.
Arrange the biscuits on a baking sheet lined with parchment paper and cook for 18-20 minutes.
Let the biscuits cool completely, then add the two halves with plenty of Pistachio and Chocolate Cream.
Refine them by filling each hole with another sprig of Pistachio and Chocolate Cream.

Ingredients

White cream [sugar, vegetable oils and fats (sunflower, palm, palm kernel oil), skimmed MILK powder (10%), MILK whey powder, emulsifier (sunflower lecithin), flavoring (vanillin)], PISTACHIO (35 %), dark grains of "Cioccolato di Modica PGI" (13%).
Pistachio origin: EU/non-EU according to seasonal availability (the product will report the current information on the label).
Chocolate origin: Italy, Sicily.

Warnings for the consumer:
The product may contain shell fragments.

(the allergens present are highlighted in CAPITALS).

Nutritional characteristics

(average values ​​per 100 g): Calories 582 Kcal/2423 KJ, Fats 40 g, Saturated fats 13.5 g, Total carbohydrates 47 g, Sugars from carbohydrates 44.8 g, Fibers 3 g, Proteins 7.3 g, Salt 0.14 g.

*These values ​​are subject to variations according to the production batches and the harvest year. Therefore, product packaging may contain different information than that shown on our site. Please always read the label, warnings and instructions provided on the product before using or consuming it.

Deadline

12 months from the production date.
Keep in a cold and dry place.
The product will keep intact for up to 2 months after opening, provided that the above storage requirements are met.
Any presence of oil on the surface does not constitute an alteration of the product, but a natural process of separation.

Method of use

HOMEMADE SNACKS STUFFED WITH PISTACHIO CREAM AND MODICA CHOCOLATE
Ingredients:
150 g Pistachio Cream and Modica Sciara Chocolate
125 g sugar
125 g flour plus a little
75 g of olive oil
50 g butter plus a little
25g milk
4 g baking powder for desserts
2 eggs
A teaspoon of vanilla extract
Method:
Grease and flour a bottomless square mold and place it on a baking tray lined with baking paper.
Whip the eggs with the sugar with an electric mixer for a few minutes, in order to obtain a clear and frothy mixture. Sift the flour with the baking powder. Mix the milk with the oil. Melt the butter, then let it cool.
Incorporate the oil mixed with the milk, then the sifted flour, finally the melted butter and the vanilla extract into the whipped eggs, mixing delicately with a spoon, until you obtain a creamy mixture. Pour it into the mold and bake at 180°C for about 40'. Take the tile out of the oven, remove it from the mold and let it cool.
Cut the pasta tile in half, horizontally, like a sandwich, then fill it with the Pistachio and Modica Chocolate cream and divide it into 6 equal portions. Complete, as desired, with chopped pistachios and icing sugar.

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