Discover the crunchy taste of Italian pistachio brittle
In Southern Italy, sweet treats with nuts and caramelised sugar have a long tradition.
Gastronauta Sfoglie di Croccante al Pistacchio brings that tradition to life in the form of thin, crunchy pistachio flakes.
The combination of pistachios, sugar, and milk creates a wonderfully crunchy sweetness with a recognisable nutty flavour.
This Italian pistachio brittle is ideal with coffee, as a snack, or as a special addition to desserts.
Croccante al Pistacchio – An Italian confectionery tradition
The Italian word croccante means crunchy or crispy.
Traditional Italian croccante is made by combining nuts with caramelised sugar. After cooling, a hard, crunchy treat is formed.
The Gastronauta variant stands out due to the thin, crisp flakes that contain pistachios.
The result is a versatile Italian sweet that you can enjoy on its own or use in the kitchen.
What makes Gastronauta Pistachio brittle special?
Pistachio as the first ingredient
Pistachios are at the top of the ingredient list and give the crisp its characteristic nutty flavour.
Thin, crunchy shards
Instead of a thick bar, this treat consists of thin layers that are easy to break and crumble.
Delicious with Italian coffee
Serve a few pieces alongside a strong espresso or creamy cappuccino.
Perfect for desserts
The crunchy texture provides a delightful contrast to soft desserts such as tiramisu, panna cotta, and gelato.
What do you use Italian pistachio crisp for?
With espresso: a small sweet bite after an Italian meal.
On pistachio tiramisu: crumbled as a crunchy finish.
With gelato: over vanilla, chocolate, or pistachio ice cream.
On panna cotta: with a bit of pistachio cream.
With mascarpone desserts: as a contrast to the soft cream.
With festive pastries: as decoration or crunchy topping.
Recipe: Coppa al Pistacchio Croccante
Italian dessert glasses with mascarpone, pistachio cream, and crunchy pistachio shards.
Ingredients for 4 people
60 g Gastronauta Pistachio Crisp
250 g mascarpone
150 ml cold whipping cream
80 g sweet pistachio cream
40 g Italian biscuits
A small splash of milk
Preparation
Whip the cream to soft peaks.
Gently stir the mascarpone until smooth.
Mix the pistachio cream into the mascarpone.
Carefully fold the whipped cream into the mixture.
Crumble the biscuits and lightly moisten them with milk.
Divide the biscuits among four dessert glasses.
Spoon the mascarpone-pistachio cream on top.
Allow the glasses to set in the fridge for at least two hours.
Just before serving, break the pistachio brittle into small pieces.
Generously garnish the desserts with the crispy pistachio flakes.
The secret of Nonna Kelvini
Keep the pistachio brittle separate until you serve the dessert. When the flakes come into contact with moist cream for too long, they lose their delightful crunchiness. Therefore, always add them last.
Ingredients and allergens
Ingredients: PISTACHIO, glucose syrup, sugar, vegetable fats (palm), dextrose, whole MILK POWDER, emulsifier: SOY LECITHIN.
Allergens: PISTACHIO, MILK and SOY.
Check the current label for any additional warnings about cross-contamination.
Nutritional values per 100 grams
| Nutritional value | Amount |
|---|
| Energy | 562 kcal |
| Fats | 38 g |
| Of which saturated | 6.9 g |
| Carbohydrates | 43 g |
| Of which sugars | 27 g |
| Dietary fibre | 5.3 g |
| Proteins | 9.3 g |
Storage advice
Store the pistachio brittle in a cool, dry place, well protected from moisture.
Product information
Product line: Gastronauta
Product: Pistachio Brittle Sheets
Net weight: 100 grams
Product type: Italian pistachio brittle
Storage: Cool and dry
Kelvini Italian Artisan – Discover the crunchy side of Italian pistachio.
