The unpeeled Greek shelled Pistachio is a deep green in colour, with a reddish film. The taste is greatly satisfying to the palate.
With a very light toasting, as the nut is very thermolabile, you can also obtain an excellent paste.
It should be consumed within 12 months before the sensory characteristics start to change. Once the vacuum bag has been opened, it is recommended to keep the product in a glass container so that it does not absorb moisture. Store in a cool place away from direct sunlight.
We go directly to a craftsman based in Sicily who worksSicilian pistachios
into a semi-finished paste,
but not too refined so that it keeps its natural green colour.