It is no coincidence that the pistachio gelato at COCHI, a recent opening in Catania, took first place in the 2026 consumer vote. When you taste this gelato, you immediately understand why: it is the perfect example of how to let the raw ingredients speak for themselves, unfiltered.
As soon as you look at it, the slightly amber color gives you a heads-up: there is no neon laboratory green here, but rather a distinct, medium-high roast, crafted with precision. It is the kind of roast that makes you say, “Yes, this is pistachio,” without going overboard to the point of stinging the palate or veering into overly smoky or nutty notes. Balance is the key word.
The texture is very firm and full-bodied, but not excessively hard. You can tell there is a high, real percentage of pistachio. So high, in fact, that the flavor of the milk and cream base becomes almost imperceptible. The pistachio is the sole protagonist and steals the show.
This is a well-crafted gelato, made with high-quality raw ingredients (Sicilian pistachio), which fully justifies the recognition it has received. If you are looking for a pure, intense, and authentic pistachio experience, this is the benchmark.
