Pistachio from Stigliano Natural

When talking about Pistachio, Sicily and Bronte immediately come to mind. However, in Basilicata, there is the largest production of Pistachio by rows. There are two categories of Pistachio introduced in the Stigliano area. The pistachio is marketed raw, unsalted, and natural. The shell is removed only before packaging to retain all the organoleptic properties. We enjoy eating them as a snack or lightly toasting and chopping them to be used in cooking to add a crunchy part to the dish.

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