M�rke: Az. Agr. Balducco Fulgatore

Pine nuts have been eaten in Europe and Asia since the Paleolithic period. They are frequently added to meat, fish, salads and vegetable dishes or baked into bread. In Italian they are called pinoli (in the U.S. they are often called "pignoli" but in Italy "pignolo" is actually a word far more commonly used to describe a fussy, overly fastidious or extremely meticulous person) and are an essential component of Italian pesto sauce.

Essential ingredient of "Pesto genovese" and many other Italian dishes.

Pignoli cookies, an Italian American specialty confection (in Italy these would be called "biscotti ai pinoli"), are made of almond flour formed into a dough similar to that of a macaroon and then topped with pine nuts. In Spain, a sweet is made of small marzipan balls covered with pine nuts, painted with egg and lightly cooked. Pine nuts are also featured in the salade landaise of southwestern France.

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Since the elongated Italian pine nuts are more expensive than the rectangular-round pine nuts from China and Korea, the latter are increasingly imported to Europe.

Since 2001 it is known that the consumption of Asian pine nuts can trigger a taste disorder. In this case the person complains a disturbance of taste perception with a metallic taste in the mouth, which can last from several days to weeks. This disorder disappears fortunately without a trace.