Pistachios are called “fastuca” in Sicily, the best in the world and grown around Bronte, a sunburned town below Mount Etna, where winters can be quite rigid. The microclimate and the lava terrain favour the growth of a plant whose fruit is particularly sweet and has a rounded flavour.
With these pistachios we make an ice-cream with a Mediterranean feel to it, full of the promise of the south yet delicate and sweet.