![]() ![]() While devoting maximum efforts in research and development to the classic pastry channel, lately AGRIMONTANA has made its entrance. Thanks to the strong ILLY Group s investments in the modern plants for the production of chocolate couvertures for workshops, AGRIMONTANA now has a potential chocolate production of a Professional nature and absolute excellence. From 2006 onwards, the collaboration with the ILLY Group, who entered into participation in the AGRIMONTANA company, has allowed the development of industrial and trade synergies, culminating in the introduction of a range of chocolate at the highest level for laboratories, produced by DOMORI in Turin, and in the meantime acquired by the ILLY Group. The nineties marked the introduction of the marron glacé, with a strong action of positioning the brand among the consumers, with innovate lines of consumer products. In the mid-seventies starts the production of fruit preserves both for the final consumer and for the confectioners. The candying is traditional, and the fruit preparation is revolutionary: the use (in those times rare) of freezing raw materials, with the total abandonment of sulfur dioxide, marks a way that only much later someone will imitate. The mythical candied Marrone chestnut is an historical product, flanked by the orange candied in small cubes, true pillars of the tradition, sole bulwarks against the barbarism of the savage industrial production that has ended up to debase the making of wonderful products many times considered unwelcome by the consumer. was founded with the express purpose to provide semi-finished ingredients (candied fruit in the present case), that the pastry artisan was not able to produce anymore for the excessive laboriousness and increasing labor costs, while maintaining the characteristics of the handicraft production. Storage: keep in a cool and dry place, away from heat sources and direct sunlight.2 More than forty years of passion It was April 1972, Eurocanditi, a small factory of handmade candied fruits in the village of Roccavione, was moving in a new and modern home to Borgo San Dalmazzo, changing its company name in AZIENDA AGRIMONTANA and with that change began a story in some way revolutionary, anticipating now consolidated trends. May contain traces of other nuts (almond, hazelnut, cashew nut, walnut, pecan nut, queensland nut), soy and milk. Their superb quality products are the inspiration for many creative cooks and chefs.Īllergy Advice: for allergens, see ingredients listed in bold. Pariani are an Italian family business who work with farmers across Sicily and mainland Italy to find the finest Italian fruits and nuts. Fold into whipped cream to make a silky pistachio filling for tarts, or stir into white chocolate ganache to fill macarons. It can also be used to flavour macaron fillings, biscuits, and even baklava. Spread the thick, smooth paste over slices of brioche for an indulgent breakfast. Use the pistachio paste in everything from an Italian pesto for stirring through pasta dishes, to our stunning homemade pistachio ice cream recipe. Add a little sugar, and perhaps cream to make your own sweet spread to have on toast or enjoy as a savoury treat topped with parmesan shavings or a little salt and Greek yoghurt. The pistachio paste is suitable for both savoury and sweet recipes, as it has no added sugar. Sicilian pistachios are loved all over the world for their vibrant green colour and intense pistachio flavour. Also called pistachio nut butter, you'll find this is the most extraordinary you've tasted. We sampled tens of different pistachio pastes before choosing this one! ![]() Sicilian pistachio paste is an ultra-smooth paste made from 100% Sicilian pistachios – no added sugar, and no bits! It has an intense green hue and is an instant luxurious addition to any custard, ice-cream or ganache. ![]()
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