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Pistachio cake and pistachio bisquits

Pistachio has particularly developed since the second half of 19th in Caltanissetta, Agrigento and Catania areas. Its maximum development was in 1860, when entire grazing lands and wastelands have been transformed in pistachio groves and pistachio became the core business for the area agriculture system. With this fruit we have innovated a traditional recipe creating the pistachio cake and the pistachio biscuits. Three main ingredients for the cake: pistachios, eggs and butter; only two ingredients for the biscuits: pistachios and butter. Two products of Antica Torroneria Piemontese patisserie not to be lot!

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