Natural Stigliano pistachio

If we talk about Pistachio, Sicily and Bronte has undergone. In Basilicata, however, there is larger production for pistachio rows. There are two pistachio categories introduced in Stigliano's agro. The pistachio is marketed not toasted, una salted, natural. The shell is only taken sooner than the passage To allow you to retain all organoleptic properties. We like to eat them as a snack or toasting them just and chop them to then be used in the kitchen to give a crunchy part to the plate.

Characteristics