The Art of the Pistachio

There is a hill in Bronte, on the slopes of Mount Etna, where the lava-rich soil grows pistachios that taste like green perfume. The locals call it "oro verde" — green gold. And when you bite into a scoop of our Pistacchio, you are tasting that hill.

We source our pistachios from a single family farm that has been growing on that same volcanic slope for four generations. They harvest every other year (the trees rest, and the flavour concentrates), and they roast the nuts at a low temperature — never above 80°C — so the oils stay fresh and the colour stays natural.

In our kitchen, we grind the pistachios the morning of the churn. This is the non-negotiable rule. Pre-made paste is efficient, but it loses the volatile aromatics that make fresh pistachio taste so alive. We combine the ground nuts with cultured milk from Piedmont, a little cane sugar, and a dusting of sea salt from the Trapani salt pans.

The result is a gelato that tastes of the nut, not of sweetness. It's dense, it's savoury, and it stays pistachio green — not neon green, because real pistachios don't look like that.