Pistachio Panettone with Pistachio spreadable Cream
The Pistachio Panettone Sciara is a delicious and soft handmade cake born to offer all the taste of the best Pistachio.
A rigorously handmade product, soft and fragrant, with a natural leavening, without dyes and preservatives.
This Pistachio Panettone contains all the simplicity and goodness of the best pastry creations.
Our Pistachio Panettone does not contain candied fruit or fillings, ideal for those who love simple Panettone.
Inside an elegant package you will find the Pistachio Panettone al Pistacchio 750 grams, together with a jar of Pistachio spreadable cream of 190 grams.
The Panettone al Pistachio Sciara, in fact, does not have ready-made fillings, which would require the use of preservatives or additives based on alcohol, but it is to be filled to taste thanks to the jar of Pistachio Cream included in the package.
Suggestions for use:
Decorating the Pistachio Panettone gives it a personal touch that makes it special.
Our advice is to crumble some Pistachio Crunchy Sciara on top of the Panettone to further enrich the icing.
The ideal is to place the Pistachio Panettone on top of a riser with foot, rather than on a flat plate. In this way, in fact, you will make it more scenic and easy to cut.
To make the Pistachio Panettone really irresistible, heat it up for a few minutes before serving, you will be won over by the texture and fragrance that will be released.
Then cut the Panettone al Pistachio directly at the table to have a pleasant scenic effect: use a long knife with a serrated blade, then move the slices with a cake shovel.
We also advise you to serve the Panettone with the Pistachio Cream on a plate, laying the slice down and sprinkling it with the Cream.
The origins of Panettone are lost between the history and legend of the city of Milan, but it has now become a national dessert in Italy, typical of the Christmas period.
There are several variants to the original recipe, among which Sciara proposes the exquisite variant of Panettone al Pistacchio.
Ingredients Panettone al Pistachio (net weight 750 g): Wheat flour, butter, fresh egg yolk, sugar, natural yeast, emulsifier: sorbitol, honey, invert sugar, salt, emulsifier: mono and diglycerides of fatty acids, skimmed milk powder, vanilla berries, flavourings.
Coating: white chocolate (sugar, cocoa butter, powdered milk, powdered whey, emulsifier: soy lecithin, vanilla extract), pistachio nuts 5%.
Ingredients Pistachio Cream (net weight 190 g): Pistachio (30%), sugar, non-hydrogenated vegetable oils and fats, skimmed milk powder, whey powder, emulsifier (soy lecithin), flavouring (vanillin).
(Allergens present are highlighted in italics).
Nutritional characteristics Pistachio Panettone (average values per 100 g):
Calories 416 Kcal/1739 KJ, Fat 24 g, Saturated fat 10.9 g, Total carbohydrates 42 g, Carbohydrate sugars 20.9 g, Protein 7.8 g, Dietary fibre 1 g, Salt 0.6 g.
Nutritional characteristics Pistachio cream (average values per 100 g):
Calories 630 Kcal/2616 KJ, Calories from fat 306 Kcal, Fats 48,6 g, Saturated fats 17 g, Total carbohydrates 40,4 g, Carbohydrate sugars 40 g, Protein 7,7 g, Salt 0,2 g.
Expiry date Panettone al Pistachio: 4 months from the date of production.
Store in a cool and dry place.
Once opened, consume quickly.
Expiry date Pistachio Cream: 18 months from the date of production.
Store in a cool and dry place.
The product will keep intact for up to 1 month 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 separation process.
Here you can find the RECENSION of our Pistachio Panettone by Pistacchissimo.it 😉
(the allergens present are highlighted in CAPITAL LETTERS).
*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.
How to use
How to use
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