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.
Just gorgeous!
Thanks Gretchen, the jam/melted butter for the topping is a nice combination.
Amazing! Want some!
We almost got one for our afternoon coffee treat. But we resisted.
Pistacchiata gelato. Basically pistachio gelato on steroids, with a River of Chocolate Runs Through it. Wowzah!
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
Gotta add katmer to the list: https://vidarbergum.com/recipe/katmer-turkish-pistachio-pastry-dessert/
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.
Of the several pistachio creams at the local market, this is the only one where pistachios were listed first in the ingredient list.
We saw so many today at a local gelateria. Crunchy! Salted!
I WANT TO BUY THEM ALLLLLL
Yes, but as you mentioned, you’re in the land of pistachio.
That is true. Picked up pistachio crocanti and a small bottle of pistachio liqueur today to take back to Berlin
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