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Pistachio Cream - La Classica

Regular price €6.50 EUR
Regular price Sale price €6.50 EUR
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Our delicious Pistachio Cream is the result of an artisanal process.

Our Pistachio Cream is a spreadable cream without preservatives or colorants, containing 35% of pure Pistachio.
How to use the Pistachio Cream:
The Cream of Pistachio Sciara is excellent on bread and perfect for filling cakes, crepes and for breakfast full of taste!
Our Pistachio Cream is a small and delicious Sicilian jewel able to embellish every snack or delight every end of a meal.
Ready, practical and spreadable, it is an essential product for every Pistachio lover: handmade quality, unique and irresistible taste!

Enjoy the Pistachio Cream by spreading it on bread, toast or on the yours candy thanks to our practical Spalmino.

Available sizes:
- 1 kg pack

Available variants:
sugar free
lactose free
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 (35%).
Pistachio origin: EU/non-EU according to seasonal availability.

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

(the allergens present are highlighted in CAPITAL LETTERS).

Nutrition information

(average values ​​per 100 g)*: Calories 588 Kcal/2451 KJ, Fats 43.22 g, Saturated fats 9.54 g, Carbohydrates 38.10 g, Sugars 36.51 g, Proteins 11.29 g, Fibers 3.24 g, Salt 0.131 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.


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.

How to 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.

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