Sicilfrutti Crema di Mandorle, 212ml.

An Historical journal of Sicilian taste.

From biancomangiare to granita, almond is a key ingredient to Sicilian confectionary since age-old time. Stories of steaming conventional kitchens, pots of courts and kings, and exotic sugars ferried by great merchants. Feel it as it concentrates in this cream, as mellowness dilates and a floury texture surprises the palate with chopped bits of almond.

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In 1998 Pistacchio di Bronte was not yet all this matter of chatter, or after all really a popular product. Vincenzo Longhitano though, owner and manager at Sicilfrutti, already believed: the company was born. It becomes today a leader in the top-end confectionery, focusing on the processing of stictly the best certified ingredients. Only real Pistacchio di Bronte, pizzute almonds from Avola, Sicilian blood oranges; carefully controlled and processed for a genuinely elevated quality target.