Crema Mandorla – Almond Cream

White Almond Cream from Sicily, palm oil-free

Scyavuru's almond cream is a delicate spread made from Sicilian almonds, produced without palm oil and using sunflower lecithin. Creamy, mildly sweet, and full of almond flavor – this is no ordinary mass-produced spread, but a craft product from the small town of Ribera.

Almond cream from Scyavuru is a melt-in-the-mouth spread made from almonds grown on the sunny island of Sicily. Creamy, smooth, and nutty, it contains no palm fat, which you can taste in its clear, pure almond profile. Finely ground for a velvety texture on bread, this light-colored spread in its 200-gram jar tempts many a sweet tooth to simply enjoy it straight from the spoon.

Creamy, ground, and packed with almond

As soon as you open the jar, you are greeted by a warm almond aroma, fine and nutty like freshly roasted kernels, with a hint of marzipan.

On the tongue, this white cream is delicate and smooth—sweet, but never overpowering—with that marzipan note only fully ripened almonds can provide. Because no palm fat is added, it tastes clearly of fruit rather than fat; instead, mild sunflower and coconut oil combined with a touch of cocoa butter provide its silky texture.

Finely ground, the cream becomes exceptionally smooth and spreads like a thin veil over bread. Since the oil naturally separates slightly, give it a quick stir before your first spoonful—a small sign of how much real almond it contains.

On rustic bread, waffles, or by the spoonful

Crema Mandorla loves company: it is just as delicious on rolls and croissants as it is on dark rustic bread, whose tart crust beautifully counterbalances the sweetness. A classic for a Sunday breakfast that the little ones at the table will love, too.

On waffles or crêpes, it turns a meal into a small celebration; a spoonful stirred into yogurt or quark transforms breakfast into dessert, and melted over warm rice pudding, it provides comfort on gray days. It is also a sophisticated helper in baking, whether as a filling for cookies or doughnuts, and goes perfectly with fresh strawberries or figs. The Sicilians themselves, however, prefer to enjoy it straight from the spoon.

Those who would like to taste their way through the entire range will also find its green sister, the pistachio cream from the same producer, in our small family of nut creams.

Two brothers-in-law and the sun of Ribera

Behind Scyavuru are Rosario Tortorici and Nino Tornambè, two brothers-in-law who have been cooking in Ribera on Sicily's southern coast since 2005—they started with nothing but a 16-liter pot and oranges from their own grove.

Ribera bears the beautiful nickname "Città delle Arance" (City of Oranges), and around Mount Etna, almonds, pistachios, and citrus fruits of rare quality ripen on volcanic soil. The duo's brand name sounds as beautiful as its meaning, as "sciavuru" translates to "scent" in the ancient Sicilian dialect. Over the last 20 years, their small pot has grown into two production facilities, with their creams and jams now traveling to over 60 countries.

In Ribera, the "Scyavuru Experience" now invites visitors to taste their products in a small shop serving waffles, crêpes, and pancakes, all freshly spread with their own creams.

You can find this honest almond cream on our shelves, right next to the other specialties from Scyavuru. One spoonful is all it takes for your kitchen to smell, for a moment, like a Sicilian late summer.