Pistacchiosa - Sicilian Pistachio Spread
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
We love to pair this intensely rich pistachio butter with fruity flavors: raspberry or strawberry jam and marmalade or a handful of chopped dried cherries or apricots. Ribbon a layer through your favorite pound cake, or smear across warm hearty whole-grain toast sprinkled with coarse salt or crumbled fresh goat cheese and a drizzle of honey. We also like to fold Pistacchiosa into a batch of ice cream or gelato and serve with grated bittersweet chocolate. Add a thin veneer to sandwich cookies such as our Citrus-Plum Linzer Cookies —the possibilities are endless, if you can keep from eating Pistacchiosa straight off the spoon.
While we use the spread mostly for sweet dishes, a spoonful of the pistachio butter is awfully good paired with Greek yogurt on roasted sweet potatoes.
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
We love to pair this intensely rich pistachio butter with fruity flavors: raspberry or strawberry jam and marmalade or a handful of chopped dried cherries or apricots. Ribbon a layer through your favorite pound cake, or smear across warm hearty whole-grain toast sprinkled with coarse salt or crumbled fresh goat cheese and a drizzle of honey. We also like to fold Pistacchiosa into a batch of ice cream or gelato and serve with grated bittersweet chocolate. Add a thin veneer to sandwich cookies such as our Citrus-Plum Linzer Cookies —the possibilities are endless, if you can keep from eating Pistacchiosa straight off the spoon.
While we use the spread mostly for sweet dishes, a spoonful of the pistachio butter is awfully good paired with Greek yogurt on roasted sweet potatoes.
Made from Sicilian pistachios and extra-virgin olive oil, Pistacchiosa is a creamy, aromatic spread you will want to put on all your desserts and, yes, eat straight out of the jar.
We love to pair this intensely rich pistachio butter with fruity flavors: raspberry or strawberry jam and marmalade or a handful of chopped dried cherries or apricots. Ribbon a layer through your favorite pound cake, or smear across warm hearty whole-grain toast sprinkled with coarse salt or crumbled fresh goat cheese and a drizzle of honey. We also like to fold Pistacchiosa into a batch of ice cream or gelato and serve with grated bittersweet chocolate. Add a thin veneer to sandwich cookies such as our Citrus-Plum Linzer Cookies —the possibilities are endless, if you can keep from eating Pistacchiosa straight off the spoon.
While we use the spread mostly for sweet dishes, a spoonful of the pistachio butter is awfully good paired with Greek yogurt on roasted sweet potatoes.