Each cultivar and production area has specific characteristics that only expert hands can select correctly to guarantee a quality standard suitable for becoming a Babbi ingredient.

After careful and strict quality controls, the pistachio pastes undergo sensory analysis: to achieve the definition of the Babbi Pistachio, a trained internal panel evaluates the fundamental parameters (descriptors) such as: typical aroma, sweetness, flavour, astringency, roasting.

“…Only expert hands know how to properly select the fruits and therefore grant a high-quality standard”

Here is an example of the result of a comparison between two pistachios: