Sicilian Crunch with Dried Fruits and Honey, crunchy and aromatic garlands of almonds, hazelnuts, pistachios, and honey. Size: 180 g. The Sicilian Crunch with Dried Fruits and Honey features practical sachets containing almonds, hazelnuts, and pistachios in honey! It can be used for an energy snack before sports or for a mid-morning snack. Noted for the excellent balance between aroma, fragrance, and texture, the Sicilian Crunch with Dried Fruits and Honey contains fine hazelnuts, almonds, and Sicilian pistachios: we have selected the best Sicilian dried fruits for you, which you can find for sale online on our website. Mamma Andrea, producer of our Sicilian Crunch with Dried Fruits and Honey, is committed to producing healthier and more natural products, favoring small local businesses that work with natural methods following the seasonal cycle. More than 80% of the raw materials we use are local. Mamma Andrea preserves and enhances the great Italian artisanal tradition. All their products are the result of human craftsmanship and experience, which machines can never replace. For Mamma Andrea, "eating with the eyes" is not just a saying. They directly produce all our boxes and dedicate an important part of the packaging phase to the selection of color combinations, graphics, and materials that can fully enhance the harmony and richness of flavors of each individual product. Information Sicilian Crunch with Dried Fruits and Honey: Producer: Peccatucci di Mamma Andrea. Place of Production: Palermo. Dried Fruits: pistachios, almonds, hazelnuts. Dried fruit, the queen of the table: fresh or roasted. To nibble on during moments of conviviality or to use in desserts and typical recipes. In Sicily, autumn has the color and flavor of dried fruits. The Sicilian woods, from Nebrodi to Madonie, passing through the Etna area, boast an invaluable heritage of chestnut, walnut, hazelnut, pistachio, and almond trees, allowing Sicilians to have on their autumn and winter tables not only seasonal dried fruits but also local ones. It is the symbol of autumn, no ifs or buts. Spread a bit everywhere in Sicily, it has always been used in the kitchen for "poor" recipes like pasta with beans and chestnuts, but today it has rightly entered the list of gluten-free foods. The flour, obtained from dried chestnuts, is naturally gluten-free and lends itself to recipes for bread, sponge cakes, and shortcrust pastry, but also for savory recipes. In autumn, however, the real stars are the roasted chestnuts: roasted chestnuts with salt sold by vendors that remind us of the distant times when they were still prepared at home, on the classic perforated pan placed over burning wood or in the oven. Allies of health, in recent years walnuts have become a boon for mood and the prevention of various diseases. For this reason, they are now used in diets and for seasoning special salads. In Sicily, the walnut has always been the star of winter evenings, among card games and tombola, and in traditional recipes like pasta with ricotta and walnuts or as a seasoning for typical cheeses. Among the Sicilian varieties, the most known are those grown in Motta Camastra, in the province of Messina.
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Sicilian Crunch with Dried Fruits and Honey, crunchy and aromatic garlands of almonds, hazelnuts, pistachios, and honey. Size: 180 g. The Sicilian Crunch with Dried Fruits and Honey features practical sachets containing almonds, hazelnuts, and pistachios in honey! It can be used for an energy snack before sports or for a mid-morning snack. Noted for the excellent balance between aroma, fragrance, and texture, the Sicilian Crunch with Dried Fruits and Honey contains fine hazelnuts, almonds, and Sicilian pistachios: we have selected the best Sicilian dried fruits for you, which you can find for sale online on our website. Mamma Andrea, producer of our Sicilian Crunch with Dried Fruits and Honey, is committed to producing healthier and more natural products, favoring small local businesses that work with natural methods following the seasonal cycle. More than 80% of the raw materials we use are local. Mamma Andrea preserves and enhances the great Italian artisanal tradition. All their products are the result of human craftsmanship and experience, which machines can never replace. For Mamma Andrea, "eating with the eyes" is not just a saying. They directly produce all our boxes and dedicate an important part of the packaging phase to the selection of color combinations, graphics, and materials that can fully enhance the harmony and richness of flavors of each individual product. Information Sicilian Crunch with Dried Fruits and Honey: Producer: Peccatucci di Mamma Andrea. Place of Production: Palermo. Dried Fruits: pistachios, almonds, hazelnuts. Dried fruit, the queen of the table: fresh or roasted. To nibble on during moments of conviviality or to use in desserts and typical recipes. In Sicily, autumn has the color and flavor of dried fruits. The Sicilian woods, from Nebrodi to Madonie, passing through the Etna area, boast an invaluable heritage of chestnut, walnut, hazelnut, pistachio, and almond trees, allowing Sicilians to have on their autumn and winter tables not only seasonal dried fruits but also local ones. It is the symbol of autumn, no ifs or buts. Spread a bit everywhere in Sicily, it has always been used in the kitchen for "poor" recipes like pasta with beans and chestnuts, but today it has rightly entered the list of gluten-free foods. The flour, obtained from dried chestnuts, is naturally gluten-free and lends itself to recipes for bread, sponge cakes, and shortcrust pastry, but also for savory recipes. In autumn, however, the real stars are the roasted chestnuts: roasted chestnuts with salt sold by vendors that remind us of the distant times when they were still prepared at home, on the classic perforated pan placed over burning wood or in the oven. Allies of health, in recent years walnuts have become a boon for mood and the prevention of various diseases. For this reason, they are now used in diets and for seasoning special salads. In Sicily, the walnut has always been the star of winter evenings, among card games and tombola, and in traditional recipes like pasta with ricotta and walnuts or as a seasoning for typical cheeses. Among the Sicilian varieties, the most known are those grown in Motta Camastra, in the province of Messina.
