Pistacchio di Raffadali

Pistacchio di Raffadali is a PDO-protected pistachio produced in the Province of Agrigento, Sicily, from the 'Napoletana' cultivar (also known as 'Bianca' or 'Nostrana') of Pistacia vera, grafted onto Pistacia terebinthus rootstock. The designation covers the nut in shell, shelled, or peeled form, and requires an overall oil content above 30%, a moisture content at or below 6.5%, and a palmitoleic acid presence at or above 0.7%.

About this designation

Pistacchio di Raffadali received PDO protection on 22 February 2019 under file number PDO-IT-02449 (eAmbrosia identifier EUGI00000016627). The applicant body is the Consorzio del Pistacchio di Raffadali. The designation applies to the product of Pistacia vera, 'Napoletana' cultivar — also known as 'Bianca' or 'Nostrana' — grafted onto Pistacia terebinthus, commonly called 'Scornabeccu'. A maximum of 5% of plants not belonging to the 'Napoletana' cultivar and/or rootstocks other than P. terebinthus are permitted per planting; products from such plants are excluded from certification. The production area spans named municipalities in the Province of Agrigento and the municipalities of Montedoro and Serradifalco in the Province of Caltanissetta. All stages — planting, cultivation, harvesting, drying, husking, shelling, and peeling — must take place within this defined area. At release for consumption, the product must meet specified physical and organoleptic thresholds: overall oil content above 30%, moisture content at or below 6.5%, palmitoleic acid presence at or above 0.7%, chlorophyll a to chlorophyll b ratio at or above 1.3, an elongated shape, and a taste described in the specification as sweet, pleasant, and strong. Packaging for final consumers must be transparent or include a transparent window. All packaging must bear the European PDO label alongside the designated 'Pistacchio di Raffadali' logo — a rectangle depicting a pistachio branch with three oval leaves and four pistachio nuts in split shells, with the wording 'PISTACCHIO DI RAFFADALI PDO' in Gotham Medium font below.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PDO on 22 February 2019 under file number PDO-IT-02449 (eAmbrosia identifier EUGI00000016627).
• The specification permits a maximum of 5% of plants not belonging to the 'Napoletana' cultivar; products from non-conforming plants are excluded from certification.
• The required palmitoleic acid content is at or above 0.7%, a characteristic attributed in the specification to the production area's calcareous soils and climate.
• The production area covers named municipalities in the Province of Agrigento and two municipalities — Montedoro and Serradifalco — in the Province of Caltanissetta.

Tasting notes

Sicilian pistachio from Raffadali (Agrigento province), Bianca/Napoletana variety. Smaller and more subtle than Bronte; characteristic green color, sweet flavor.

HoReCa use

Pastry, gelato, savory garnish on pasta and rice dishes, ingredient in Sicilian dolci.

Packaging

• vacuum-pack-shelled-100g
• vacuum-pack-shelled-250g
• vacuum-pack-shelled-500g
• in-shell-200g
• ground-paste-200g
• ground-paste-500g