Pistachio Grits
Pistachio grain and flour
PISTACHIO AT ITS BEST
The best qualities of pistachios are used in the production of grains and flours ready to decorate and flavour many dishes. In Sicily, pistachio goes on everything from sweets to savoury. Using pistachio kernels for the preparation of pasta dishes becomes essential if one wants to characterise the taste and appearance.
Allies in the kitchen
Pistachio flour and pistachio granules are used by every chef in their haute cuisine preparations. Giving flavour and colour to every dish is child's play. As in the case of the Sicilian cannolo.
On desserts of all kinds
The flour can easily be used for the preparation of tasty and fragrant cakes. The grain lends itself very well to giving colour, flavour and crunchiness
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Ideal as a topping for desserts, ice cream and yoghurt, pistachio granola is a versatile ingredient that can be used in many sweet and savoury recipes. I recommend it for its goodness and versatility in the kitchen.
Pistachio kernels are crunchy and tasty, with an intense pistachio flavour. It is ideal as an ingredient for sweet and savoury recipes or as a topping for yoghurt or salads. I recommend it for its versatility and its ability to add an extra touch to any dish.
Pistachio kernels are crunchy and tasty, with an intense pistachio flavour that makes them ideal for sweet and savoury recipes. It can be used as a topping for desserts or to enrich salads and meat or fish dishes. I recommend it for its versatility and intense flavour.