Italian Pine Nuts
Buy online Italian pine nuts with no preservatives.
Support the small Italian farmers who care about the quality of their product, such as the Ciavolino farm, which has been producing pine nuts for over 70 years.
You can buy natural pine nuts in 500 g packs, ideal for true nuts lovers.
Discover the nutritional values of natural pine nuts. Our analyses have shown that 100 g of raw Italian pine nuts contain:
- 816 mg of Phosphorus, equivalent to 117% of NRV (Nutrient Reference Value);
- 11 mg of Zinc, equivalent to 110% of NRV;
- 380 mg of Magnesium, equivalent to 101% of NRV.
Ingredients: Pine nuts
Format: 500 g
Price applied within the last 30 days:
Italian pine nuts selected for you
- Italian supply chain
- Harvested in the foothills of Mount Vesuvio
- Slender shape (Italian pine nuts' feature)
|Ingredients||Pine nuts. May contain traces of PEANUTS and other NUTS.|
|Storage requirements||Store in a cool, dry place|
|Nutrition declaration||average nutritional values per 100 g:|
|Energy||2404 kJ / 579 kcal|
|of which saturates||4.9 g|
|of which sugars||1.9 g|
|Phosphor||816 mg (117% NRV*)|
|Zinc||11 mg (110% NRV*)|
|Magnesium||380 mg (101% NRV*)|
|Source||Euro Company analysis|
|Recommendations||The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.|
|Nutrients||Magnesium, Phosphorus, Zinc|
|*NRV: Nutrient Reference Value||*Nutrient Reference Value|
|Label and packaging||The images are for illustrative purposes only, the product may be subject to changes depending on stock availability and selected weight.|
Pine nuts are the edible seeds of several species of pine, which are trees belonging to the Pinaceae family. About 20 species of the genus produce seeds large enough to justify their cultivation. In Europe, two species of pine are harvested. The finest is the Italian umbrella pine (Pinus pines), which the Italians also rightly call the 'pinenut pine'. The Swiss pine, (Pinus cembra), also known as Swiss stone pine or Arolla pine or Austrian stone pine or just Stone pine produces large seeds but lives in more inhospitable areas.
Let's take a closer look at the Italian umbrella pine: it is a typical tree of the areas surrounding the Mediterranean Sea, especially the northern coasts where it forms vast pine forests. It rises up to 25 metres, although the most common height is 12–20 metres. It has a short trunk and a large expansive globular crown, which over time becomes more and more like an umbrella. The leaves are flexible, paired needles and usually 10 to 20 cm long. The strobila, also called pine cones, are 8–15 cm long, ovoid and large. They take 36 months to mature, more than any other pine tree. They open when ripe to release the seeds. The latter, the pine nuts, are large, 2 cm long, light brown with a shell covered by a dark sheath that can be scraped off easily and have a rudimentary flap of 5 mm that can be removed easily. The wind cannot carry the seeds, which are dispersed by animals, typically birds, and today mostly by humans. In Italy, it is grown practically everywhere, except for mountainous areas.
It has naturalised in southern Africa, where it is considered invasive, and commonly planted in California, Australia and Western Europe, as far north as southern Scotland. As well as being grown for the consumption of its seeds, these days pine trees are also grown as ornamental plants. European pine nuts can be distinguished from Asian pine nuts by having greater length and circumference; Asian pine nuts are thicker, somewhat more similar in shape to corn kernels. American pine nuts are known for their large size and ease in shelling. In the United States the species P. edulis became famous thanks to the trading system post and the Navajo people, who used pine nuts as a bargaining chip.
Pine nuts are an essential ingredient for pesto sauce and various other dishes including desserts such as cakes.
Internationally, this seed is often added to meat, fish, salads and vegetable dishes or in bread baking. In Spain, a cake is made from small balls of marzipan covered with pine nuts, brushed with egg and then quickly cooked. Pine nuts are also used in the salade landaise of southwestern France. Pine nut coffee, known as piñón, is a speciality that can be enjoyed in the southwestern United States, especially in New Mexico, and is typically a strong-roasted coffee with a deep nut taste. Also in New Mexico, roasted and slightly salted pine nuts are sold as snacks on city streets.
In Middle Eastern cuisine, pine nuts are used in a wide range of dishes such as kibbeh, samosa and sweets like baklava.
Nutspaper “Pine Nuts" 2/2010
Cultivation of Pinus pinea in Europe for the consumption of pine nuts dates back more than 6,000 years. Pine nuts are called 'piñones' in Spanish and ‘pinoli' in Italian. In various areas of Italy they are called by other names such as ‘pinoccoli’ or ‘pinocchi’, from which the name of the famous puppet, Pinocchio, might have derived. Because of the large number of specimens in Italy, the umbrella pine is considered by many to be the tree symbol of Italy, so much so that in English-speaking countries it is called the 'Italian umbrella pine' and in France ‘Pin d’Italie’.
Pinus Pinea pine nuts have been used in the Mediterranean region as food for over 2,000 years. The earliest striking evidence of their use dates back to 79 BC among the ruins of Pompeii, where they were regarded as an object of such nobility and authenticity that they were recognised in mythology as the fruit beloved by Bacchus. In Roman times they were then included in various recipes, in the creation of wines and used in salads and desserts. The pine tree spread from the western Mediterranean basin to the eastern one and found an ideal habitat in many areas of Italy. Its true origins are, however, shrouded in mystery: the prevailing theories claim it is native to the western Mediterranean countries or to North-West Africa, and not native to Italy. However, the means by which it spread throughout Italy and the Mediterranean basin and beyond is a conclusively proven fact: the Etruscans.
Tree symbol of Italy par excellence, it made its appearance as it followed in the wake of this fascinating race of sailors and merchants, and typified their settlements from the very first. Pine cultivation continued to grow during the period of the Roman Empire, where these trees were worshipped for their elegant beauty and their essential role in the lumber production and resin collection. The result of the Etruscan and Roman influence is now evident throughout the Italian peninsula, especially in some areas where large pine forests such as the well-known Sacchetti Pine Forest in the urban area of Rome or as the ancient pine forests of Castiglione della Pescaia (GR) and Tarquinia (VT). Outside Italy, the pine tree was celebrated by the Phrygians, a native people of Central Anatolia, who loved it for its fruits with which they prepared an intoxicating wine. In Greece, pine cones were instead used during the propitiatory feasts of fertility, during which they were thrown into pits dug into the earth together with other objects, symbolising, due to their shape, the male member.
Nutspaper “Pine Nuts" 2/2010
Nutspaper "Pine Nuts" 2/2015
The advice provided SHOULD IN NO WAY BE CONSIDERED AS MEDICAL ADVICE OR PRESCRIPTION. The information provided shall be considered for informative and educational purposes only, it is not intended to replace medical advice. In case of a medical condition, always consult your doctor.
According to our analyses, 100 g pine nuts contain:
- Niacin (2.4 mg - 15% of NRV)
- Vitamin B6 (0.49 mg - 35% of NRV)
- Potassium (750 mg - 38% of NRV)
- Thiamine (0.53 mg - 48% of NRV)
- Iron (9.5 mg - 68% of NRV)
- Vitamin E (11 mg - 92% of NRV)
- Magnesium (380 mg - 101% of NRV)
- Zinc (11 mg - 110% of NRV)
- Phosphorus (816 mg - 117% of NRV)
- Copper (3.1 mg - 310% of NRV)
- Manganese (8.8 mg - 440% of NRV)
We support quality agriculture by sharing with our farmers the values we stand for: respect for people and for the land.
Among our pine nut producers is the Ciavolino farm that was created in Torre del Greco, at the foot of Mount Vesuvius, in the 1950s. Luana Ciavolino and her brother run the family business and represent the third generation. They run the company in a very traditional family business way, taking great pride in their heritage and in their land. The farm has about 50 hectares of land. Pine cones are harvested manually during the harvest period from November to May and then processed on the farm. The Ciavolino family is proud of its business that has revitalised the economy of the local area. Luana's passion for pine forests and for collecting pine cones started when she was a little girl, always at her father's side in his work. At the time she thought it was a job that only men could do, but then she became more and more passionate about it.
This area lends itself to growing higher-quality produce thanks to the microclimate that exists between the slopes of Mount Vesuvius and the sea, which enables the growing of fruit of superior quality compared to that of other areas.
Pine cones are harvested between November and May. Pine cones are collected directly by workers who climb the trees with all the necessary safety equipment, and with a very long stick try to pull down all the pine cones. The pine cones are then taken to the Torre del Greco plant where they are processed. To get from pine cone to clean white pine nut takes about 5–6 working days (a four-stage process).
The type of production and processing of pine cones and pine nuts at the Ciavolino farm embodies the essence of sustainable agriculture in that no chemical additive or fertiliser is used. During processing, the product is treated in such a natural way that it fully retains its flavour and, above all, remains wholesome. Both Luana and her brother, at a corporate and personal level, are engaged in protecting and safeguarding pine forests through local associations whose goal is to protect and supervise pine forests for the protection of the local area.
Each package of 500 g of pine nuts contains about 16 portions of 30 g that provide:
- 35% of the Nutrient Reference Value of Phosphorus;
- 32% of the Nutrient Reference Value of Zinc;
- 30% of the Nutrient Reference Value of Magnesium.
Individual needs will vary according to age, gender, weight and physical activity. A varied and balanced diet and a healthy lifestyle are the basis of your well-being.
Affordable price means to us offering our clients natural pine nuts that everybody can enjoy.
We want, on the one hand, to place the proper value on raw materials in order to obtain a quality product by paying our farmers a fair price; on the other hand, we want to fulfil your needs when it comes to pricing.
We establish fair long-term relationships with our producers to avoid race-to-the-bottom pricing and that are based on trust as part of our efforts to offer you the finest and most natural product.
Not only that: by choosing large packs of natural pine nuts, you are also contributing to the reduction in the use of plastic.
How much does 1 kg of Italian pine nuts cost?
The price per kg for Italian pine nuts depends on the Italian pine nuts' quality, variety and origin. On Nuturally, we have selected the best Italian pine nuts with respect for our supply chain, farmers, and raw materials.
You can store natural pine nuts in cool, dry places away from heat and moisture. Here are 4 useful tips:
- The ideal way to store natural pine nuts is in a refrigerated environment. Nuturally pine nuts can also be stored at room temperature during the winter season due to the low temperatures. During summer, however, it is advisable to store the product in the refrigerator or in the coolest possible environment, as increased temperatures could encourage decay.
- The ideal container for the storage of natural pine nuts is glass. Indeed, because of its composition it is impervious to chemical agents and gases, and, as it has excellent insulation properties, it holds the initial temperature for longer than other materials. It is even better if the glass is coloured: using coloured glass blocks the entry of certain wavelengths of light (including ultraviolet), and thus certain nutritional and organoleptic characteristics remain unaltered.
- The type of closure of the container is also important as an airtight cap ensures that the food is protected from excessive contact with oxygen that can lead to lipid oxidation and encourage the growth of aerobic bacteria.
- The best kind of storage environment is one which is well ventilated because ventilating the premises keeps internal humidity under control, which otherwise could escape from windows, thereby guaranteeing the right balance to lessen the onset of mould.
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