Pistachios (Natural, Blanched, Toasted)


granella di pistacchi

The fruit is a drupe, containing an elongated seed, which is the edible portion. The seed, commonly thought of as a nut, is a culinary nut, not a botanical nut. The fruit has a hard, creamish exterior shell. The

seed has a mauvish skin and light green flesh, with a distinctive flavor. When the fruit ripens, the shell changes from green to an autumnal yellow/red, and abruptly splits part way open (see photo). This is

known as dehiscence, and happens with an audible pop. The splitting open is a trait that has been selected by humans.Commercial cultivars vary in how consistently they split open.

Each pistachio tree averages around 50 kilograms (110 lb) of seeds, or around 50,000, every two years.

The shell of the pistachio is naturally a beige color, but it is sometimes dyed red or green in commercial pistachios. Originally, dye was applied by importers to hide stains on the shells caused when the seeds

were picked by hand. Most pistachios are now picked by machine and the shells remain unstained, making dyeing unnecessary except to meet ingrained consumer expectations. Roasted pistachio seeds can be

artificially turned red if they are marinated prior to roasting in a salt and strawberry marinade, or salt and citrus salts.

granella di pistacchi








Almonds (Natural, Blanched, Toasted)


The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed (which is not a true nut) inside. Shelling almonds refers to removing the shell to reveal the seed.Granella di Mandorle

Almonds are sold shelled (i.e., after the shells are removed), or unshelled (i.e., with the shells still attached).

Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo.

While the almond is often eaten on its own, raw or toasted, it is also a component of various dishes. Almonds are available in many forms, such as

whole, sliced (flaked, slivered), and as flour. Almonds yield almond oil and can also be

made into almond butter or almond milk. These products can be used in both sweet and savoury dishes


Granella di Mandorle








Hazelnuts (Natural, Blanched, Toasted)


Hazelnut is the nut of the hazel and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana.

It is also known as cobnut or filbert nut according to species. A cob is roughly spherical to oval, about 15–25 millimetres (0.59–0.98 in) long and 10–15 millimetres (0.39–0.59 in) in diameterGranella di Nocciole

with an outer fibrous husk surrounding a smooth shell. A filbert is more elongated, being about twice as long as its diameter.

The nut falls out of the husk when ripe, about seven to eight months after pollination. The kernel of the seed is edible and used raw or roasted, or ground into a paste.

Hazelnuts are also used for livestock feed, as are chestnuts and acorns. The seed has a thin, dark brown skin, which is sometimes removed before cooking.

In a 100 gram serving, raw hazelnuts supply 628 calories and are a rich source (> 19% of the Daily Value, DV) of numerous essential nutrients (see table).

Particularly in high amounts are protein, dietary fiber, vitamin E,thiamin, phosphorus, manganese and magnesium, all exceeding 30% DV (table).

Several B vitamins have appreciable content (table). In lesser but still significant amounts (moderate content, 10-19% DV) are vitamin K,calcium, zinc and potassium (table).



 Granella di Nocciole







All dry fruits are available in :

  • 0,5   Kg
  • 1   Kg
  • 5   Kg


and Nylon bags of 25 Kg


f t g