Pistacchio di Bronte, the best pistachio for the best gelato

Why the seasonality of GIO Gelati flavors matters

Most of the flavors we all enjoy at GIO Gelati are seasonal flavors. Because we make every single scoop of gelato only with the best and freshest ingredients, our production must be in sync with the availability of fruits, nuts, and any other ingredient that contributes to the flavor, smell, texture, and color of our gelato. If a flavor’s ingredient is not available or the quality is not up to our standards, we simply stop making that flavor. The seasonality of many of our flavors is proof that we only use natural and fresh ingredients. You should be very concerned about gelato places offering seasonal flavors all year round. Let see a few examples of seasonal flavors.

Pistachio: how a Sicilian nut becomes one of our most popular gelato flavors

Pistachios are high quality nuts, but even of higher quality are the pistachio seeds.
Pistachio plants originated in Persia; they were first cultivated in the Fertile Crescent by ancient Hebrew civilizations and they were considered very precious fruits.

The plant was imported into Sicily by Arab populations and the cultivation became particularly spread in the area around the Etna volcano thanks to a very fertile soil rich in lava. The unique taste and aroma of the Sicilian pistachios, whose quality is unlike any other varieties in the world, is the result of the extraordinary combination of a particularly rich fruit and the lavic soil of the Etna region.

At GIO Gelati we made the decision to use only Sicilian pistachios because we want our customers to experience the intense flavor of this special nut through our pistachio gelato.

Pistacchio di Bronte, the best pistachio for the best gelato

The variety of pistachio that we use is called Pistacchio di Bronte. This particularly precious fruit is harvested only every two years between August and September. We chose this variety because we find that Pistachio di Bronte delivers the most color and flavor of all varieties when used in gelato. As you know, the guiding principle in our production is always to ensure that our customers will have a full sensory experience of the main ingredient when tasting our final product. The aroma, color and taste found in the raw nuts are brought to life in the pistachio gelato by GIO Gelati. The taste of our pistachio gelato is faithful to the mix of sweet and slightly salty aroma of the Bronte pistachios; the vivid green color is natural and it reminds us of the sea waters that surround the wonderful island of sicily.

Pistacchio di Bronte, Sicily, a fantastic ingredient for the best pistachio gelato. Image courtesy of Fabio Ingrosso.

At GIO Gelati we pride ourselves on respecting the seasonality of each ingredients. Every year, we wait for the newest harvest from Sicily to start making our special Pistachio di Bronte flavor.

How hazelnuts from Langhe become hazelnut gelato

The same principle is true when we make the nocciola – hazelnut – gelato. The nuts that we use for this flavor come exclusively from the Langhe region in Piedmont, Italy. These wonderful, gently rounded fruits are worked into our gelato only when we receive the freshly harvested and freshly roasted nuts that we know will give our gelato an especially intense flavor.

Tonda gentile delle Langhe is the hazelnut variety from Piedmont we selected for our hazelnut gelato.

California figs help us to recreate the California summer in a scoop of gelato

At GIO Gelati we respect the cycle of nature. Soon we will be able to make fig gelato. For this flavor we are grateful to the fruits that the rich soil and sun of California produce. Figs make a very interesting gelato at GIO Gelati because we use the fruit in entirety: pulp, seeds, and skin. The color of our gelato comes from the color of the skin of the fruit that ranges from pale to intense yellow. The texture of our fig gelato is enhanced by the crunchiness of the seedst; the flavor that comes from the combination of these elements is honey sweet. At GIO Gelati we respect the source of our ingredients and therefore we want our fig gelato to reproduce what we experience when we byte into a ripe fig. Although figs mark the beginning of the end of summer, we treasure them because the intense summer California climate transforms them into the intense combination flavor and color we love.

California figs, the richest in flavor. Image by Gudlyf is licensed under CC BY 2.0

How to practice real Italian gelato

When you enter our stores and buy our gelato or when you receive our gelato at home via the GIO Club subscription, we want you to experience the best that nature has to offer through the purity of the ingredients we use. We believe that by respecting nature and its cycles and by producing our gelato in an artisanal way, we will give you a healthy gelato that will alway satisfy your desire for a special treat.

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About Patrizia Pasqualetti, Gelato Chef

Patrizia is a pastry chef specializing in gelato. She comes from a long family tradition of artisanal gelato makers in Orvieto, Italy. Patrizia has shared her experience and knowledge with the Department of Nutritional Science in Milan to support research and experimentation in the gelato field. Her love for original gelato has taken her from the production lab to the Italian national TV and radio, where she has conducted regular programs on food. Patrizia has also been involved in food trade shows with the Slow Food Movement to promote the Italian tradition of gelato making. As Gelato Chef at GIO Gelati, Patrizia makes sure every single pint of gelato, sold at our stores or delivered to the GIO Club members, is carefully prepared according to her original Italian recipe with the best and freshest ingredients.