Frastuca

crema artigianale di liquore al pistacchio

Frastuca derives from the Arab fustuq and means pistachio in Sicilian language. Sicilian pistachios are renowned for their exceptional flavor profile. Their unique taste is a harmonious blend of nutty sweetness and a hint of earthiness, with a subtle, almost floral note that sets them apart from their counterparts. As you delve into the contents of our pistachio-based Frastuca box, you’ll embark on a sensory journey that transcends ordinary culinary experiences. Each item within this collection has been carefully selected and crafted to offer you a symphony of flavors, an ode to the world of pistachio gastronomy.
What you will find:

1 x 500g Busiate pasta flavoured with Sicilian pistachio
1 x 180g Pesto Pistacchio
1 x 1000g (1kg) Panettone artigianale al Pistacchio di Sicilia
(Sicilian Pistachio Artisan Panettone)
1 x 50cl Crema di liquore al pistacchio
(Pistachio liqueur cream)

Remark:
Our production of panettone cakes is artisanal and exclusively on request.
It is carried out in November so that the panettone ordered arrives fresh and fragrant on your tables. Therefore, the Cioccolato box must be ordered in advance by October 31st. Your box will be shipped by the end of November/beginning of December.

€95.00

LOCAL
ARTISAN

KNOWLEDGE
QUALITY

LUXURY
CARE

SUSTAINABILITY
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You know that

Our handcrafted panettone cakes are the result of our passion for fresh, supply chain-controlled and, if possible, zero-kilometre ingredients. In fact, We use fruit, mainly Sicilian, which is candied strictly by hand, yolks from fresh eggs, butter, natural flavourings and honey. We also add original ingredients, experimenting with the right combinations, without covering up the original taste.

Respectful of the environment and sustainability, we have chosen a simple but elegant packaging in recycled kraft cardboard embellished with ribbons and a few decorations.

Elevate your senses with the centerpiece of our collection – the heavenly Panettone. A cherished Italian tradition, our Panettone is a delightful fusion of fluffy, sweet bread and rich chocolate. Each bite is a harmonious blend of soft, buttery dough and decadent chocolate chips, making it the perfect companion for your morning coffee or a luxurious dessert. It’s a true testament to the timeless elegance of Italian baking.

Our Exquisito Box panettone cakes are a joy for the palate and the perfect finale to any Christmas event. At home, as a gift for family and friends or as a corporate gift, our panettone will always be Exquisito!

Tips

The Pistachio liqueur cream should be enjoyed very cold, but not from the freezer, and can have several uses. It can be used as an excellent end to a meal, or to make creams and ice cream, or even as a base for cocktails.

Cook the busiate pasta flavoured with pistachio with our scrumptious Pesto Pistachio.

10 useful tips for optimal pasta cooking:

1. put plenty of water in the pot. The ratio of water to pasta should be 10:1, i.e. for every 100 grams of pasta you should calculate 1 litre of water. The pasta cooking water can be re-used to deglaze dishes and clean kitchen utensils or to water plants.

2. do not fill the saucepan with water up to the rim: to prevent liquid from escaping during cooking, fill it with water up to 2/3 of its capacity.

3. The pot must be covered with the lid while the water comes to the boil, it will boil faster.

4. The pasta must be throwed into the pot only when the water starts boiling.

5. When throwing in the pasta, remember to remove the lid: the pot should be kept uncovered.

6. Salt should be added when the water comes to the boil. Adding coarse salt from cold water not only delays the water from reaching 100°C but could leave an iron aftertaste to the pasta. The general recommended dose of salt is 7g per 100 g of pasta. However, it is good to know that the longer the pasta has to cook, the less salt should be used.

7. The pasta must continue to boil vigorously and must not lose its boil. The flame must also remain below the bottom of the pot and not reach the edges.

8. The pasta should be stirred often during cooking to prevent it from sticking.

9. Cooking times are absolutely indicative for artisanal pasta. We suggest to taste the pasta while it is cooking: if it is al dente, it is cooked.

10. Add a couple of spoons of hot cooking water to the Pesto Pistachio for an optimal consistency.
Enjoy your busiate!

Ingredients and Allergens

Busiate al pistacchio
Durum wheat, pistachio 3%

Pesto Pistachio
PISTACHIOS, toasted Avola ALMONDS, Parmigiano Reggiano cheese, basil, black pepper, whole sea salt.

Panettone artigianale al pistacchio di Sicilia
soft WHEAT flour, water, BUTTER, sugar, fresh EGG YALK, natural yeast made from soft WHEAT flour, natural flavourings, honey, salt, emulsifier E471.

Internal filling: PISTACHIO 40%, sugar, non-hydrogenated oils and fats, modified starch, powdered MILK, lactose, soya lecithin, flavouring.

Coating: sugar, fully hydrogenated fractionated vegetable fat (palm kernel), WHEY powder, low-fat cocoa powder (5%), whole MILK powder, emulsifiers E322 (sunflower lecithin), E492, flavourings, PISTACHIO kernels.

Crema di liquore al pistacchio, 17%
water, sugar, alcohol, 9% pistachio paste (pure pistachio paste, may contain traces of other nuts, lupine and soya), skimmed milk powder. Colours: E100, E131

Storage time and conditions

Store the products in a cool, dry place, preferably away from light and heat sources.

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Rewiews

Sweet! Mouth-watering... especially the soft, "chocolatey" cassatelle from Agira.

We are using La Mora olive oil and other Exquisito products in our gourmet restaurants. This olive oil brings out the best in terms of the taste of the food, without overlapping. We prefer it raw. Highly raccomanded.

Exquisito means exquisite food products! Taste like traditional homemade pasta, thanks to naturally organic ingredients. Reliable cooking times.

★★★★★

★★★★★

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