Pistachio has a luxurious role in Italian pastry, particularly in Sicily, but quality is often obscured by excessive sugar and artificial green color. A serious pistachio budino should taste of roasted pistachios first, followed by cream and gentle sweetness.

A Sicilian inspired zuccotto filled with sheep's milk ricotta, candied citrus, dark chocolate and pistachio, combining cassata flavors with the classic Italian dome technique.