Crema alla Mandorla sent from the oil of palm

Crema alla Mandorla comes from Italy and concentrates everything that makes marzipan what it is: intense almond scent, sweet depth, no distracting ingredients — and consciously produced without palm oil.

In the glass, it has a creamy, spreadable consistency. The taste is clear and direct: roasted almond, a hint of bitter almond on the finish, pleasantly sweet without being sticky. No artificial flavorings, no palm oil — the ingredient list is short.

It works perfectly on its own on white bread or brioche. As a filling in a tart or between layers of sponge cake, it adds depth without much effort. If you're making your own ice cream, stir a spoonful into the base – the result tastes like real almond gelato. A slightly sweet Moscato d'Asti or a dry Vin Santo from Tuscany pairs well with it.