Why pistachio tells you everything
What one restrained scoop can reveal about sourcing, roasting and balance.
Colour is a clue
Natural pistachio gelato usually lands somewhere between olive, tan and muted green. Colour varies with the nut and process.
Texture should support flavour
Density and smoothness matter, but pistachio should still taste distinctly nutty rather than simply sweet or fatty.
Origin is useful, not magic
Bronte and other named origins can be meaningful, but transparent sourcing and thoughtful preparation matter more than a label alone.