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Green-gold sheen; thick, spoonable body. Toasted pistachio nose with creamy, praline warmth. Built for creminos, semifreddo ripples, cone lining, verrine layers, and warm crêpes. As a pistachio cream filling, it stays supple at positive temperatures and remains lush in frozen service.

features

32% pistachio for authentic nut character. Gluten-free; anhydrous matrix keeps texture creamy in chillers, display cabinets, and after baking. Spread, pipe, ripple, or glaze—one tool, many finishes. A pistachio cream filling that resists drying, supports post-oven applications, and holds shine for merchandising.

specifications

Ready-to-use; works straight from tub for speed rails, batch lines, or à la minute plating. Compatible with milk, gelato bases, soft-serve, mousse, sponge, pâte à choux, and laminated doughs. This pistachio cream filling blends cleanly with dairy, buttercreams, and ganache; stable in ripple pumps and depositor systems.

relevance

Pistachio leads premium dessert trends—artisan flavors, visual decadence, and simpler labels. Ideal for the Philippine market: summer parfaits and gelato pans, rainy-day cake slices, and festive “ber-month” pastry boards. Three menu staples: Pistachio Cremino Gelato, Pistachio Semifreddo Torte, Pistachio Crêpe with warm chocolate. A pistachio cream filling standardizes flavor, reduces prep time, and speeds LTO launches.

markets

Designed for cafés, hotels and restaurants, franchises, micro businesses, SMEs, commissaries, ice cream parlors, and food manufacturing. The pistachio cream filling suits buffet pastry stations, delivery desserts, convenience lines, and premium retail tubs.

Through TOP Creamery, Fabbri 1905 pairs Italian craft with dependable supply, application support, and innovation for Philippine operators. Partner with TOP Creamery for trials, costings, and formulation guidance today.