Pistachio Pure Sicily Paste

Pair it with

Build a complete menu around Pistachio Pure Sicily with these Rubicone ingredients, machines and packaging from Majors Group.

Flavours

Rubicone classic and fruit pastes to flavour any base.

Classic pastes → · Fruit pastes →

Ripple sauces

Rubicone variegati to ripple through gelato and fill pastries.

Creamy variegati → · Fruit variegati →

Toppings

Sauces, crocks and glitters to finish every serve.

All toppings →

Cremini & coatings

Cremino layers and coatings for gelato bars, sticks and cakes.

All cremini → · Coatings →

Batch freezers

Carpigiani Labo, Ready and Mister Art machines to make the gelato.

All batch freezers →

Pasteurisers

Carpigiani Pastomaster and Pasto to pasteurise and age your mix.

All pasteurisers →

Use it in gelato, frozen yoghurt, ice cream and açaí

Gelato

The foundation for balanced, consistent artisan gelato.

Frozen yoghurt

Our chefs can adapt the recipe for frozen yoghurt.

Ice cream & soft serve

Use it for ice cream production and creamy soft serve recipes.

Açaí

Ask us how to build creamy açaí and fruit blends.

Our frozen dessert chefs will help you create it

Majors Group has an in-house team of creative frozen dessert chefs. They can help you develop recipes, new flavours and complete menus with Pistachio Pure Sicily, then support you after launch, from first batch to a busy summer.

Behind them is Rubicone’s research and development team in Italy, crafting gelato ingredients since 1959, and Carpigiani’s head office in Bologna, home of Carpigiani Gelato University. Wherever your business is in New Zealand, you have global resources and expertise on your side.

Talk to our chefs Call 0508 625 677 Gelato training