Last Christmas, thoughtful SJ gifted HG with a big sack of Bazzini pistachios, Big, plump, fresh, not too heavily salted nuts. Indeed, Bazzini reigns over the pistachio kingdom.
HG has always loved pistachios. As a wee lad, he would purchase them at the famed candy and ice cream emporium, J.S. Krum, which was located on The Bronx’s Grand Concourse (and Promenade). HG loves all pistachio-studded Turkish and Greek desserts. HG loves mortadella, the Italian forcemeat that is dotted with pistachios (the best mortadella is found in Bologna, a city of hearty cuisine). A bowl of pistachios, fruit, cheese, red wine (or port) makes a nice dinner finale. Curiously, HG has never encountered good pistachio ice cream. It usually tastes like green food coloring and sub-par vanilla. It’s a puzzle, because it should be good, as good at least as Butter Pecan or Vanilla Swiss Almond and it just isn’t. So, get to work, ice cream R & D guys. The world needs superior pistachio ice cream.
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