Italian Pine Nuts “1st Choice”
In stock
Codice
3772
Size 1 kg
AED 752.00
The pine nut is the seed of the pine, an iconic tree of the Italian landscape, so much so that it is known in the English-speaking world as the Italian Stone Pine.
Today the harvest is still done manually but mainly with the aid of mechanical elevators. Italian pine nuts are distinguished by their oval shape, white color, resinous flavor and intense aroma.
Pine nuts are delicious in pesto and in sweet applications such as cookies and cakes, they are rich in calcium and vitamin A, pine nuts make a very nutritious snack when eaten raw.
What makes Pariani nuts special?
Pariani's challenge is to show its customers the faces and names of the farmers who grow their special nuts, such as cashews, hazelnuts, pistachios.
This is in fact much more than a short supply chain: it is the direct contact between those who grow and those who buy. Excellence, which is in the company's DNA, is guaranteed by the newly created Pariani Technical Specification, demanding specific production parameters to be further verified with a "sensory analysis" of the shape, color and flavor to determine the best lots.
Origin
ITALY
Typology
Italian Pine Nuts
Packaging
1 kg
The Company
Pariani is a family business that began its activity in 2010 with the production of Hazelnut Oil made exclusively with PGI "Piedmontese Hazelnuts". From the immediate success of hazelnut oil among professionals in the sector, the entire range of strictly Italian nut oils was born. Pariani's range then expanded and was completed with semi-finished products for ice cream, including pastes, flours, grains, candied fruits, essences and special ingredients.
Ingredients: PINE NUTS
May contain traces of NUTS (ALMONDS, PISTACHIOS, HAZELNUTS, WALNUTS, MACADAMIA NUTS, PECANS, CASHEWS, BRAZIL NUTS), SESAME, SOY, AND MILK.
Storage instructions: store in a cool, dry place.
Product subject to natural weight loss.
Company name and address: Pariani srl, via Avogadro 7 10044 Givoletto (TO) Italy.
Ingredients containing allergens are highlighted in BOLD.
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