The delightful combination of cocoa and pistachio
In Italy, a sweet breakfast with a warm cornetto and a good cup of coffee is a beloved tradition.
With Nutkao Crema Bicolore Cacao e Pistacchio you bring home a special combination of two popular flavours: cocoa and pistachio.
This Italian spread has two colours and combines pistachio paste with cocoa, hazelnuts, and milk ingredients.
The soft, creamy texture makes it particularly suitable for bread, croissants, pancakes, waffles, and all kinds of Italian desserts.
Nutkao – Italian cream tradition since 1982
Nutkao is an Italian producer from Govone, in the Piedmont region.
Since 1982, the company has specialised in the production of sweet spreads and other products based on cocoa and nuts.
The two-coloured Cacao e Pistacchio brings two flavours together in one glass jar.
What makes Nutkao Cacao & Pistachio special?
Two colours and two flavours
The combination of a pistachio-coloured and a cocoa-coloured cream makes this product appealing for breakfast, pastries, and desserts.
With 10% pistachio paste
The pistachio paste provides a distinctive nutty flavour accent.
With 6.5% hazelnuts
The hazelnuts complement the cocoa and pistachio flavours and contribute to the full character.
Soft and easy to spread
The cream can be used straight from the jar, without further preparation.
A sweet cream, not a savoury pesto
This product is intended as a sweet spread and dessert ingredient. It contains sugar, milk components, and palm oil and is not comparable to a savoury pistachio pesto for pasta.
What do you use Nutkao Cacao & Pistachio for?
Italian cornetti: as a filling for croissants.
Pancakes and crêpes: as a sweet topping.
Waffles: with finely chopped pistachios.
Tiramisu: as a flavour accent between layers of mascarpone cream.
Cakes and biscuits: as a spreadable filling.
Gelato: as a topping for vanilla or chocolate ice cream.
Recipe: Bicchierini al Cacao e Pistacchio
Italian dessert glasses with mascarpone, biscuits, and Nutkao duo cream.
Ingredients for 4 people
120 g Nutkao Cacao & Pistachio
250 g mascarpone
100 ml cold whipped cream
80 g Italian Pavesini or other dry biscuits
30 g unsalted pistachios
60 ml milk
A bit of cocoa powder for finishing
Preparation
Whip the cream to soft peaks.
Gently stir the mascarpone until smooth.
Fold the whipped cream into the mascarpone.
Crumble the biscuits and lightly moisten them with milk.
Divide half of the biscuits among four dessert glasses.
Add a layer of mascarpone cream.
Spread a thin layer of Nutkao Cacao & Pistachio on top.
Repeat the layers.
Finish with finely chopped pistachios and a bit of cocoa powder.
Let the glasses set in the fridge for at least two hours.
Het geheim van Nonna Kelvini
Do you want to keep the two colours of Nutkao nicely visible in your dessert? Then carefully scoop the cream along the inside of the glass with a small spoon. Don't make the layers completely even: it is the playful combination of pistachio and cocoa that makes these glasses special.
Ingredients
Sugar, vegetable oils and fats (palm), pistachio paste (10%), hazelnuts (6.5%), skimmed milk powder, whey powder, lactose, skimmed cocoa powder, anhydrous milk fat, emulsifier (soya lecithin), flavourings, salt and colourings E141(ii) and E100.
Allergens: PISTACHIO, HAZELNUTS, MILK and SOYA.
May contain other tree nuts.
Nutritional values per 100 grams
| Nutritional value | Amount |
|---|
| Energy | 2208 kJ / 528 kcal |
| Fats | 29 g |
| Of which saturated fatty acids | 8.9 g |
| Carbohydrates | 60 g |
| Of which sugars | 58 g |
| Proteins | 6.2 g |
| Salt | 0.24 g |
Storage advice
Store the cream at room temperature, preferably between 20 and 22 °C.
Do not store in the refrigerator.
A small amount of separated oil or slight clumping may naturally occur. Stir the cream well before use.
Product information
Producer: Nutkao S.r.l., Govone, Piemonte, Italy
Product: Bicolore Cream with Cocoa and Pistachio
Net weight: 330 grams
Pistachio paste: 10%
Hazelnuts: 6.5%
Packaging: Glass jar with metal lid
Kelvini Italian Artisan – Discover the sweet flavours of Italy.
