Pistachio isn't intense, but it's good.
Il Mastro Gelataio in Siracusa has a vast selection of gelato, with a beautiful display case that also includes a corner dedicated to dairy-free and one to sugar-free options.
- Classic: gelato made with milk and sugar
- Dairy-free: gelato made with olive oil as the fat source instead of milk
- Sugar-free: gelato made with stevia as a sweetener instead of sugar
We tried the classic pistachio (in the Ciuri Ciuri version, meaning with added pistachio cream) and the olive oil pistachio.
Classic:
The pistachio flavor (in the classic version) comes through quite well and there are no unwanted artificial aromas. It isn't particularly intense, but it is present nonetheless and provides a good experience.
Dairy-free:
In the olive oil version, however, the olive oil aftertaste is quite noticeable, as is a "fatty" sensation on the palate; nevertheless, it isn't unpleasant, and if you cannot consume dairy, it is a very interesting alternative.
