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04. Milling the pistachio

Whole first-grade Antep kernels, milled the same morning they are used - fine for dusting, coarse for seams.

Milling the pistachio

Milling the pistachio

Whole first-grade Antep kernels, milled the same morning they are used - fine for dusting, coarse for seams.

Come si produce

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01. Flour and water02. The dough rests03. Rolling the phyllo05. Building the tray06. The pistachio seam07. Clarified butter08. Scoring by hand09. Baking over open flame10. The sherbet11. Sealing and blast freezing12. Boxing and loading

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