It is a sweet spread made from roasted pistachios, sugar and vegetable fats, refined until smooth. It is eaten at breakfast on bread, used to fill cakes and croissants, served on gelato and yogurt or enjoyed by the spoonful. Scyavuru pistachio cream is made in Ribera, Sicily, with a pistachio content from 20% to 45%.

It depends on the cream: 45% in Pistachio Cream 45%, 25% in the 25%, 20% (plus 5% caramelised pistachios) in the Crunchy, 20% in the No Added Sugar, 15% in the Kadayif cream and in the Protein cream, 5% (with 45% peanuts) in the Pistachio Peanut Cream. The percentage is always stated on the label.

Pistachio cream is sweet and contains sugar, milk powder and vegetable fats as well as pistachios. 100% pistachio butter is made only of ground pistachios, with no sugar, oil or salt: it is more intense, not sweet, with 21 g of protein per 100 g, and it also works in savoury recipes.

The seven 200 g jars do not: we use sunflower oil, cocoa butter and extra virgin olive oil. The professional 3 kg formats contain vegetable fats including palm oil, as stated on each product page.

Yes, two: the Pistachio Cream No Added Sugar (20% pistachios, sweetened with maltitol, 16 g of sugars per 100 g versus 33–36 g in the classic creams) and the Protein Pistachio Cream (22 g of protein per 100 g). The whole no-added-sugar range is in the Performance Collection.

For a full taste the 45%; for everyday breakfast the 25%; for texture the Crunchy or the one with kadayif; if you are watching your sugar, the No Added Sugar or the Protein cream. The quiz on this page helps you choose in twenty seconds.

We select pistachios of EU and non-EU origin from approved suppliers, as stated on the label. Roasting, refining and packing take place in our facilities in Ribera, in the province of Agrigento, Sicily.

Green is the natural colour of roasted, ground pistachio. In the classic creams it is supported by food colourings listed on the label (E100 curcumin and E141ii, a chlorophyll derivative); the protein cream uses only the natural colouring E141ii; the 100% pistachio butter contains none.

By the spoonful, on warm toast or rusks, to fill croissants, crêpes, tarts and biscuits, rippled through gelato, on yogurt and pancakes. The kadayif version is made for "Dubai"-style chocolate bars. You will find recipes in our blog.

In a cool, dry place, away from light and heat, with the jar tightly closed. There is no need to refrigerate it: the fridge would make it hard to spread. A little oil on the surface is natural: just stir. It keeps for 18 months from production.

Yes: milk (including lactose) and tree nuts; the kadayif cream also contains gluten (wheat) and the Pistachio Peanut Cream contains peanuts. There may be traces of gluten, peanuts and soy. Full information is on the label and on each product page.

The pistachio creams, except the one with kadayif, contain no gluten ingredients, but they may contain traces of wheat because they are made in the same facility; they are not certified gluten-free. People with coeliac disease should check with their doctor.

It is our spreadable take on the "Dubai chocolate" bar: pistachio cream with 8% kadayif, the thin crispy pastry threads. Use it to fill chocolate bars, pralines and croissants, or eat it by the spoonful. Available in a 200 g jar and a 3 kg bucket.

Yes. For professional kitchens there are 3 kg buckets (10%, 15% and kadayif creams) in the Professional Collection; for larger volumes, private label and custom formats see our B2B Services.

Shipping is free for orders from €69 in Italy and from €99 in the rest of the European Union.

Yes, across the European Union. For deliveries outside the EU or large quantities, contact our B2B Services.