Why Pistachios Are Suddenly in Everything Charlotte DruckmanAugust 31, 2025 at 7:45 PM Aw, Nuts: How Pistachios Got Big Elizabeth Fernandez Getty Images It's hard to imagine, but there was a time pistachios were not with us.
- - Why Pistachios Are Suddenly in Everything
Charlotte DruckmanAugust 31, 2025 at 7:45 PM
Aw, Nuts: How Pistachios Got Big Elizabeth Fernandez - Getty Images
It's hard to imagine, but there was a time pistachios were not with us. They were born in the Middle East thousands of years ago, then traveled to ancient Greece and what would become Spain and Italy. (To this day, some of the best cultivars of the nut reside in Sicily, where you must eat as much pistachio gelato as possible. Casa Tua's, in Miami and NYC, is glorious too.) The meaty green nuts finally arrived in U.S. in the late 19th century.
Although California's farmers produce more pistachios than any other part of the globe, they didn't see a commercial crop until 1976. Now pistachios are turning up in everything we eat—seriously, there's currently an international shortage—and it's all because of a chocolatier in Dubai called Fix Dessert, which started making a $20 milk chocolate bar filled with smooth pistachio cream and shredded phyllo in 2022. It went viral on TikTok, the UK went wild for the confection, and the U.S. followed.
Chocolatiers started making versions of the bar, and bakeries took it as a jumping-off point, devising Dubai cookies (Cédric Grolet in London) and cakes (check out the mille crêpes cake at Lady M in Manhattan). Not coincidentally, pistachio milk is now widely available at coffee shops, and Portland, Oregon's Pistakio launched small-batch pistachio spreads in 2023.
In 2022, a chocolatier in Dubai called Fix Dessert began offering a $20 milk chocolate bar filled with pistachio cream and shredded phyllo. We all know what happened next. Anne DEL SOCORRO - Getty Images
Today's croissants are filled with pistachio (at Butter & Crumble in San Francisco, for example), and savory chefs have quietly incorporated the nut into their repertoires for years (hello, Chris Bianco's signature Rosa pizza at Pizzeria Bianco in Phoenix), and they're getting louder about it. The seasonal pistachio pesto that sauces the house-made rigatoni at Petite Pasta Joint's monthly dinners at Raffetto's market in Greenwich Village has become an essential summer dish, if you can score a seat. And anything Yotam Ottolenghi is offering at any of his London establishments (like a pistachio salsa for a slow-cooked lamb shoulder) is a must; he's been working culinary wonders with the nut for as long as he's been cheffing.
This story appears in the September 2025 issue of Town & Country.SUBSCRIBE NOW
You Might Also Like
12 Weekend Getaway Spas For Every Type of Occasion
13 Beauty Tools to Up Your At-Home Facial Game
Source: "AOL Entertainment"
Source: Astro Blog
Full Article on Source: Astro Blog
#LALifestyle #USCelebrities