Meringata al Pistacchio
milk cream with pieces of “Perfect Green” pistachio meringue
The egg white is not the unlucky part of the egg
In a world, the pastry world, in which eggs are the protagonists, the egg white is often looked down upon, like the inferior part of the egg. Except when making meringues, however, then the egg white demonstrates its true talent: a high-protein structure which, when added with sugar and whipped carefully, evolves into a thick yet light and voluminous foam... the ideal consistency to melt in the mouth!
A Middle Eastern taste
We decided to search for our pistachios in their original noble lands: the Middle East, in which pistachio tree (Pistacia vera) was spontaneously born in the VII millennium B.C. Here we found and chose the “Perfect Green” type, harvested between the end of July and beginning of August. It has a resinous and light balsamic taste which adds a full, precise, and persistent taste to the gelato.