Nuts & Dried Fruit

Dar Sapori imports Sicilian pistachios, Italian almonds, dried fruit and candied fruit from small producers and supplies them to pastry kitchens, hotels, restaurants, bakeries and caterers across the UAE and the GCC. For a pastry chef the origin and the cut of a nut change the colour of a gelato, the texture of a crust and the flavour of a cream. The range is built on named Italian origins rather than anonymous bulk nuts.

What is in the range?

• Pistachios: Sicilian pistachios, including Pistacchio Verde di Bronte DOP, whole, shelled, chopped, as flour and as paste [TO CONFIRM: origins and formats]
• Almonds: Sicilian almonds, including the Avola varieties, whole, blanched, flaked, as flour and as paste [TO CONFIRM: origins and formats]
• Hazelnuts: [TO CONFIRM: availability, for example Piedmont hazelnuts]
• Dried fruit: figs, apricots and others [TO CONFIRM: list]
• Candied fruit: citrus peel and whole candied fruit for panettone, cassata and pastry [TO CONFIRM: list]

Products come from small producers, including a family business in Sicily [TO CONFIRM: producers and regions].

What makes Bronte pistachios different?

Pistacchio Verde di Bronte DOP grows on the volcanic slopes of Etna, in eastern Sicily. The trees are grafted onto wild terebinth rootstock, grow on lava terraces that cannot be mechanised, and are harvested by hand every other year; in the off year the buds are removed so the trees can rest. The result is a small, elongated nut with a deep green kernel and an intense flavour that bulk pistachios from other origins do not match. Supply is limited by the biennial harvest, so pastry kitchens should plan volumes ahead. [TO CONFIRM: DOP certification and availability.]

Why do almonds from Avola matter?

The Avola almond varieties, Pizzuta, Fascionello and Romana, come from south-eastern Sicily. Pizzuta is flat, regular and prized for confectionery and sugared almonds; Romana has a more intense flavour for pastry and almond milk. Sicilian almonds generally carry more flavour than the Californian almonds that dominate the bulk market, which shows in frangipane, biscotti and marzipan. [TO CONFIRM: varieties supplied.]

Which formats do pastry kitchens use?

• Whole and shelled for decoration, cheese boards and buffets
• Chopped and flaked for crusts, garnishes and toppings
• Flour for macarons, financiers, frangipane and gluten-free baking
• Paste for gelato, creams, fillings and sauces; check the nut percentage on the specification sheet, since pastes vary from pure nut to sweetened blends

Buying the right format saves labour and keeps texture consistent across shifts. Pack sizes are confirmed per product [TO CONFIRM: formats and pack sizes].

How should nuts and dried fruit be stored in the UAE?

Nut oils oxidise in heat and light, and dried fruit absorbs humidity. Store everything in airtight containers in a cool, dry, dark place. In Gulf summers, refrigerate opened stock and anything held for more than a few weeks; pastes keep best refrigerated after opening. Keep nuts away from strong odours, which they absorb. Vacuum or nitrogen-flushed packs extend life until opened [TO CONFIRM: packaging per product]. Shelf life is stated per product [TO CONFIRM: shelf life].

Which documents come with nuts and dried fruit?

Tree nuts are a major allergen, so documentation matters for menu labelling:

• Specification sheet with ingredients, allergens and cross-contact statement
• DOP certification where it applies [TO CONFIRM: certification]
• Certificate of origin and Arabic labelling for the UAE market

How do you start?

Request a sample and test the colour of a pistachio paste in your gelato or the flavour of an almond flour in your frangipane. Then request a quote with formats and monthly volumes.