Pistachio from Sicily is called the Sicily’s Emerald Green gem, thanks to its concentrated rich flavor and its shiny green color. Romans first brought pistachio to Sicily from the Middle East but the Arabs restarted the cultivation. The harvest, a sort of family ritual, is done entirely by hand, usually from late August through September. The nuts are spread under cloth canopies overnight, then shelled and packaged whole, chopped, ground or as paste.
L’Arte del Gelato, to celebrate February and the Pistachio day on February 26th, brings the brightness, the freshness and the tastiness of the Sicilian pistachio in a scoop.