"The best pistachio gelato of your life," writes Carlo Petrini. We fondly thank him. It's no secret: all you have to do is look for the best pistachios in the world –without a doubt the bi-annual growing "Smeraldo" variety from Bronte, Sicily – pay the right price (like fine jewellery) and use a lot of them. But when nature becomes more harsh and the quality does not reach our high standards, as in the 2007-2008 harvest, we end up journeying to Middle East to find pistachios that produce a less aromatic flavor, but a punchier sensation. Enjoy it with that classic "grainy" texture that makes this gelato flavor unique every time.

I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom
I matrimoni d'amore secondo Grom

This variety of pistachio grows on the rugged lands of Bronte and nowhere else in Europe. It is only here that the pistachios acquire such a brilliant emerald green color and such an intense, resinous and full fragrance. Perched on the steep roads between the Etna volcano and the Park of Nebrodi, Bronte's livelihood depends on pistachios: the people of Bronte grow them, sell them and turn them into sweets, creams and sauces. The pistachio tree, produces its nuts one year and rests the following one: it is during the latter period that the farmers remove the few buds that have sprouted on the branches so that the plant can store all its energy and literally explode with fruits during the following season. After a two-year wait, the harvest is a crucial time. Between the end of August and the beginning of September, the town is literally empty: everyone works in the "loci" (the local name for the pistachio orchards): women, children and even the elderly. The operation is almost acrobatic: balanced on blocks of lava and holding onto the branches with one hand, with the other they pick the pistachio nuts one by one, dropping them into a canvas bag tied around their necks.

When nature is not in favor of pistachio growth in Bronte, Sicily (like it was in 2007 when droughts caused cultivation to decrease by 70%), and instead of leading its consumers to become victims of a global market that grows more than 20 times the amount of pistachios as in Southern Italy, Grom prefers to pick its pistachios from their original noble lands: the Middle East.
The types of pistachios we choose and mix together are called Perfect Green and Mawardi – the first rough and acidic yet sweet, almost balsamic tasting; the second more fragrant and musty – give our gelato a full, precise, and persistent taste.