Pistachio production follows a process that combines natural cycles, traditional methods and modern techniques. Harvesting takes place in late summer and early autumn, when the pistachios ripen and the shells open naturally. Farmers gently shake the trees, dropping the pistachios on nets to preserve them.
italian pronunciation:
/pi·stàc·chio/
Pistachios enrich cheeses and cured meats, integrating during processing and offering intense flavour and unique crunchiness. This product represents the perfect balance between tradition and innovation.
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