Pistachio Gelato

Sicily is the island of sweets, renowned for its pastries and confections, especially those based on almonds and its famous pistachios from Bronte, grown on the volcanic soils of Mt. Etna.  Serving this atop a split brioche roll for breakfast makes it that much more decadent, indulgent and authentic. Purple basil would add to the voluptuousness.


  • 1 pint of good pistachio gelato
  • Mandranova Cerasuola Extra Virgin Olive Oil
  • 2 nice handfuls of pistachio nuts, toasted
  • Fresh basil leaves , stacked , rolled and cut into chiffonade
  • Amedei Cru Venezuela finely shredded on the grater or micro plane
  • Pinch Esprit Du Sel Fleur de Sel


Time: 10 minutes
Yield: 1
  • Scoop gelato into serving dishes (or atop split brioche rolls).
  • Allow 2 scoops per serving.
  • Drizzle the oil over the gelato, garnish with the nuts, then the grated chocolate, topped off with a pinch of fleur de sel. Ecstasy!
Copyright © 2021 De Medici Imports. All rights reserved.