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Pistachio Cream - La Classica

Pistachio Cream - La Classica

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A delicious spreadable pistachio cream, ideal for a snack or to fill cakes and biscuits.

Sciara's "La Classica" Pistachio Cream is made without the use of preservatives or colourants , with a base of creamy white chocolate and the unique taste of Pistachio.
Sciara Pistachio Cream is excellent on bread and perfect for filling desserts, crepes and for breakfasts full of flavour!
Also known as Pistachio Nutella , Sciara's "La Classica" Pistachio Cream is a ready-made , practical and delicious spreadable cream.
"La Classica" Pistachio Cream is an indispensable product for every pistachio lover: artisanal quality, unique and irresistible taste, with 30% pure pistachio .
Enjoy "La Classica" Pistachio Cream by spreading it on bread, biscuits or on your desserts thanks to our practical Spalmino .

If you don't yet know Sciara Pistachio Cream and want to try it in a smaller format, choose the trio of 40 gram jars!

Available variants:
- without sugar
- without milk
- 60% pistachio


White cream [sugar, vegetable oils and fats (sunflower oil, fats: palm, palm kernel), skimmed MILK powder (10%), MILK whey powder, emulsifier (sunflower lecithin), flavoring (vanillin)], PISTACHIO (30%).
Pistachio origin: EU/non-EU according to seasonal availability (the product will report the current information on the label).

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 560 Kcal/2491 KJ, Fats 44 g, Saturated fats 12 g, Carbohydrates 40 g, Sugars 39 g, Proteins 9,3 g, Salt 0,2 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.


18 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

150g 00 flour
50 g bitter cocoa
5 g baking powder
1 pinch of salt
100 g diced cold butter
120 g cane sugar
1 yolk (from a large egg)
1 tablespoon milk
1 jar of Pistachio Cream of 190 g.
Pour the butter and sugar into a bowl: mix with your fingertips to obtain a sandy mixture.
Add the egg yolk and milk and mix with a wooden spoon.
Separately, sift together the flour, cocoa, baking powder and salt. Add this mix to the previous base and mix well.
Wrap the dough obtained in transparent film and let it rest in the refrigerator for 1 hour.
Turn on the oven at 170°C, static.
Take the dough, soften it a little in your hands and, on a well-floured surface, roll it out with a rolling pin into a homogeneous disc that is not too thin.
Cut out the biscuits in even numbers and, on half of these, cut out a central or lateral hole.
Place the biscuits on a baking tray lined with parchment paper and bake for 18-20 minutes.
Let the biscuits cool completely, then pair them two by two with plenty of Pistachio Cream.
Once all the biscuits have been coupled, finish them by filling each hole with another tuft of Pistachio Cream.


Noi siamo di Bronte e ci piace definirci "gli esperti del Pistacchio", ma ci piace anche essere onesti e trasparenti.

L'abilità  dei nostri esperti di produzione è quella di selezionare le migliori tipologie di Pistacchi presenti sul mercato nelle diverse stagioni dell'anno e realizzare la miscela di Pistacchi più idonea per le nostre diverse lavorazioni, con l'obiettivo di mantenere sempre un elevato standard qualitativo, riuscendo allo stesso tempo a garantire il più possibile un livello costante dei costi e quindi dei prezzi al pubblico. Non tutto il Pistacchio che lavoriamo, infatti, è di Bronte, perché è proprio impossibile che lo sia!

Il Pistacchio di Bronte, appunto, si raccoglie solo ogni 2 anni e, nonostante una produzione di circa 34.000 quintali, non può soddisfare la richiesta globale di prodotto, oltre ad avere una notevolissima oscillazione di prezzo tra l'anno di raccolta (tipicamente negli anni dispari) e quello di ferma.

Nelle nostre etichette, quindi, troverai sempre indicata l'origine della Frutta secca utilizzata, con la garanzia di avere un prodotto controllato e realizzato con le migliori materie prime disponibili, italiane ed estere.


  • Latte
  • Frutta secca

Esigenze alimentari

  • Senza soia
  • Senza dolcificanti artificiali
  • Senza arachidi
  • Senza OGM
  • Senza glutine
  • Senza conservanti
  • Senza coloranti artificiali
  • Senza aromi artificiali

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