We select the finest raw materials in Italy and around the world to offer artisan workshops and the confectionery industry traceable, consistent ingredients with the highest processing yield.
Three families of ingredients designed for ice cream shops, pastry shops and the confectionery industry. Every batch is traced and accompanied by a technical data sheet and analysis.
Almonds, hazelnuts and pistachios selected at origin: shelled, blanched, roasted or natural, in packaging dedicated to processing.
100% pure nut pastes with no added sugars or additives: pistachio, hazelnut, almond. Consistent yield, aroma and colour for ice cream and creams.
Granules in various sizes and nut flours for decoration, fillings and doughs, calibrated to your production process.
Direct sourcing, incoming quality controls, and controlled-atmosphere storage to guarantee freshness, aroma, and a consistent flavor profile in every supply.
100% nuts, with no added sugars or additives. Controlled roasting and fine refining to obtain creamy pastes with vivid colors and high yields for professional use.
Precise sizes and consistent grain patterns for decoration, fillings, and doughs. Custom processing for pistachios, hazelnuts, and almonds, calibrated to your specific production process.
Alessandro Caruso, originally from Adrano (Catania), began his professional career in 1990 in dried fruit production in the province of Catania. In 2014 he founded his own company in Spilimbergo, in the province of Pordenone, bringing over twenty years of experience to the service of industries, artisans and retailers across Europe.
Over thirty years of direct work with Italian dried fruit supply chains, from the Mediterranean to the Middle East.
Direct relationships with Italian growers for hazelnuts, almonds and designated pistachios.
HACCP-certified facility, FDA and Kosher recognised products. Every batch is fully traceable.
Send us a request: we will get back to you with samples, technical data sheets and a tailored proposal for your workshop or facility.
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