Excluding tax & shipping
toasted Sicilian pistachios, extra virgin olive oil, cane sugar, sea salt
What is Marco's secret to creating a pistachio spread with this much pistachio flavor? SLOW EVERYTHING. Slow drying and slow toasting at an extremely low temperature. Marco sources the pistachios himself in Sicily and he makes this spread at his pastry shop in his hometown outside Lake Como in Lombardia.
We can think up countless excuses - uh - uses, for this spread: it makes a killer icing for cakes or cupcakes, a great filling for crepes or pancakes, and an amazing topping for gelato. But our favorite might be the simplest: spread it on a slice of fresh bread or warm toast and you’ve found your new favorite breakfast. In all of the artisanal sweets he produces, his philosophy is simple: “to take away everything that is unnecessary, and try to come as close as possible to the original."