They’re ground to a velvety smooth paste, ready to spread or stir anywhere you need a dose of pure pistachio goodness. Only the best of these best are hand-selected for this spread, chosen from small family farms on the ancient feudal estates of San Biagio, near the Platani River. The island in the southern Mediterranean is reknowned across Italy for its ultra-sweet, intensely flavorful nuts. They focus on sustainable agriculture that preserves the beauty of their home while encouraging biodiversity. To this day, Agrimontana is dedicated to creating deliciously clean products using traditional methods, without added colors, preservatives, or flavorings. ![]() He had one mission: to share the natural riches of his home across Italy. Agrimontana’s history in Piedmont began 50 years ago, when Cesare Bardini began selling jams, candied fruit, and chestnuts in 1972. It’s a region that is reknowned for its agricultural bounty, home to decadent specialties including white truffles, barolo, and arborio rice. This paste is prized by pastry chefs around the world for the unbelievable pistachio flavor it adds to sweets of all kinds-and that quintessential green color, of course! Agrimontana's direct relationship with the growers ensures they get first pick of every harvest, creating a grand cru-style blend of the most aromatic, fruity, plump pistachios Italy has to offer.Īzienda Agrimontana is based in the northwestern region of Piedmont, which shares a border with France and Switzerland. Those of you who love these flavors of ice cream will be nothing short of astounded at the difference these quality ingredients make!Īnd for those of you concerned about my summer-long defection to ice creaming, i'll be back to baking, mixing the dough for a pane nero this very afternoon (posting to come about this special Sicilian flour imported by Gustiamo).In the shadow of Mount Etna grow the highly prized pistachios that make up this pistachio spread from Agrimontana. And they carry, among other things, the Agrimontana praline paste and their 100% pure pistachio paste. This Thursday, September 28, Buon Italia will be opening in Chelsea Market in New York City but they also have an online site. ![]() Nocciola is her husband Lee's favorite, which is why I made it. My dear long-time friend Mariella Esposito, of Fante's, and me enjoying the ice cream and sunset last night. This praline paste is made with hazelnuts from the famed Piedmont region of Italy-60% pure hazelnuts and 40% caramelized sugar. I promised that if the Agrimontana praline paste arrived from Europe in time I would make the ice cream. ![]() I made it yesterday for dear friends who were visiting from Philadelphia. Yes I know it's Fall but it's 89°/32☌ and this fabulous ice cream called to me from the freezer. Nocciola (hazelnut praline ice cream) on the back porch for lunch.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |