Crepes with a slick of Clementine jam and a dollop of lightly sweetened ricotta. Folded in quarters, melted butter and jam, strawberries and the ubiquitous pistachios 
! Happy way to start the day.
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Just gorgeous! 
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Thanks Gretchen, the jam/melted butter for the topping is a nice combination.
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Amazing! Want some!
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We almost got one for our afternoon coffee treat. But we resisted.
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Pistacchiata gelato. Basically pistachio gelato on steroids, with a River of Chocolate Runs Through it. Wowzah!
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Well, I’m currently in the land of pistachio, basically, so…
Although…these pistachios we purchased on our first night in Sicily are imported from the US 
. Since we never opened them, we left them at the airbnb.
Actual Sicilian pistachio products, however, are abundant here in Ortigia:
We bought a slab of that pistachio brittle for our hotel room 
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Gotta add katmer to the list: https://vidarbergum.com/recipe/katmer-turkish-pistachio-pastry-dessert/
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Road trip fuel, Iran-style: wild pistachios, and wild almonds.
The wild pistachios were a hoot; more buttery, but watch for those immature duds which destroy teeth.
The wild almonds though, those were majorly salty.
Some needless advice: find a pal from Shiraz, then request a raid on the wild pistachios vendors at the Vakil bazaar.
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Of the several pistachio creams at the local market, this is the only one where pistachios were listed first in the ingredient list.
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We saw so many today at a local gelateria. Crunchy! Salted!
I WANT TO BUY THEM ALLLLLL 
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Yes, but as you mentioned, you’re in the land of pistachio. 
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That is true. Picked up pistachio crocanti and a small bottle of pistachio liqueur today to take back to Berlin 
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Is there a big difference…….or am I asking the obvious?
Sicilian Brontë pistachios are far superior to US pistachios, as are Turkish or Persian.
I wouldn’t have bought them had I known 
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