"The best pistachio gelato you'll ever taste" wrote Carlo Petrini, founder of the Slow Food movement, when he tried it for the first time. There's no secret to this great classic Italian gelato - just select and balance the best varieties of pistachio with the utmost care. Enjoy the hints of crunchiness that make this gelato flavour so unique.
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.
In order to have fresh milk daily, we chose to use high-quality milk from cows raised in Piedmont. The evaluations of the stalls and milking barn are even more rigorous: this allows us to gently pasteurize the milk, without altering its organoleptic properties, while maintaining its finest qualities.
|Total fat||11,5 g|
|saturated FAT||3,4 g|
|Total carbohydrate||25,1 g|