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Pignoli Chinese vs Italian - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pignoli Chinese vs Italian

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  • Pignoli Chinese vs Italian

    I have noticed that most stores in our area now only sell pignoli nuts from China. They taste different to me. They seem to have a bitter after taste. If I am going make the cookies with pignoli. Spending a small fortune on almond paste and pignoli nuts. With the time involved not included. It is a shame that the nuts spoil the cookie's taste. Have you noticed the different as well?

  • #2
    Re: Pignoli Chinese vs Italian

    I have noticed the Chinese shift also. Not sure I have noticed a consistent difference but they have seemed uneven in quality. I usually try to buy nonChinese nuts but...
    I will try to pay more attention...


    • #3
      Re: Pignoli Chinese vs Italian

      The Chinese pine nuts have been in the news over the past few months. Apparently, a good percentage of (but not all) people who eat them will develop a nasty bitter taste in the mouth that can last for days. If you want to be sure to have cookies that taste good to everyone, be sure you buy the non-Chinese variety.

      I've read that Trader Joe's has decided not to carry the Chinese pignoli, and their prices are pretty reasonable.


      • #4
        Re: Pignoli Chinese vs Italian

        Thanks for that hint. I will get the future pine nuts from T.J's. The shame of it all is some vendors re-package them and only list where they were packaged and not the country of origin. Then they charge price as if they were made out of gold. I am getting tired of not having a choice in stores about many food products. It is getting out of control.


        • #5
          Re: Pignoli Chinese vs Italian

          Good point, Burnt! Repackaging is an issue! And a big one for lots of products.