This recipe is inspired by chef Jaclyn Koludrovic's travels through the south of Italy, where a love of citrus and sweet treats reaches great heights.
"Sicily is synonymous with citrus, in particular lemons and oranges, and some of the best pistachio nuts in the world come from the island, too," says Koludrovic. "I love playing with this recipe using the best citrus I can find, especially blood oranges, Meyer lemons and bergamot, when I'm lucky."