Mediterranean Pine Nuts Mio: Grade A Caliber for Professionals
Mio shelled Mediterranean pine nuts come in a professional 500 g pack, carton of 10 pieces (5 kg in total). Grade A caliber, with the elongated shape and ivory colour typical of Pinus pinea grown in the Mediterranean basin (Portugal, Spain, Turkey). An ambient product with a 24-month shelf life, designed for restaurants, pizzerias, pastry labs, delicatessens and hotels that work daily with pesto, traditional pastry and refined first courses.
What Mediterranean Pine Nuts Are
Mediterranean pine nuts are the seeds of the stone pine (Pinus pinea), whose cones take about three years to mature before the kernels can be extracted: one of the reasons pine nuts are among the most precious nuts in the professional kitchen. Compared with shorter Asian varieties, the Mediterranean pine nut is longer, ivory-coloured and offers a sweet, buttery flavour with delicate resinous notes, without the metallic aftertaste sometimes reported with non-Mediterranean kernels.
The Mio Brand
Mio is the brand of Innovaction S.r.l., a company based in Ragusa, Sicily, specialised in the distribution of semi-finished products for pastry and food service. The Mio line brings together professional ingredients selected for their quality-to-price ratio, with consistent calibres and formats built around the daily workflow of professional kitchens and pastry labs.
Organoleptic Characteristics
Elongated kernel, uniform ivory colour, tender texture, sweet and buttery flavour with a light resinous finish. The Grade A caliber means uniform size and very few broken kernels: even toasting, clean presentation on plated desserts, salads and garnishes. Toasted for 2-3 minutes in a dry pan, the kernels develop deeper, hazelnut-like aromas.
Professional Uses in the Kitchen
The canonical use is pesto alla genovese: 15-30 g of pine nuts per 4 portions, worked cold with basil, Parmigiano, garlic and extra virgin olive oil. In pastry they star in torta della nonna and Sicilian pignolata; in savoury cooking they enrich caponata, Roman-style spinach with raisins and pine nuts, stuffed vegetables, salads and rice dishes. Toast in a dry pan for 2-3 minutes over medium heat, stirring constantly, or in the oven at 160-170 °C for 5-6 minutes: because of their high fat content, pine nuts go from golden to burnt in seconds, so never leave them unattended.
Storage and Shelf Life
Store in a cool, dry place away from direct light. Shelf life: 24 months. After opening, keep the kernels in an airtight container, ideally refrigerated: the unsaturated fats of pine nuts oxidise easily, and correct storage preserves the fresh, sweet flavour until the last gram.
Common Mistakes to Avoid
- Toasting over high heat: pine nuts burn in seconds; use medium heat and stir constantly.
- Leaving the open bag at room temperature for weeks: the fats turn rancid; transfer to an airtight container in the fridge.
- Blending pesto hot: heat oxidises basil and pine nuts; work cold, chilling the blender blades if necessary.
Distribution and Logistics
B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Bern and Basel. For Ticino (Lugano, Mendrisio), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion) and Graubünden (Chur, Davos) shipping within 24-48 hours with partner couriers (Swiss Post, Planzer, Galliker). An ambient dry product, ideal for stock orders alongside refrigerated deliveries.
Who It Is For
Pastry labs making torta della nonna and traditional Sicilian sweets, restaurants preparing fresh pesto every day, pizzerias garnishing gourmet pizzas, delicatessens, hotels and private customers passionate about Italian cuisine. The 500 g professional pack limits waste, while the 10-piece carton serves high-volume kitchens.
