Aegina pistachios have a natural mineral edge because of the Saronic sea breezes. They pair perfectly with high-acid and salt-forward ingredients.

* The Cheese: Aged Graviera from Naxos or a sharp Manchego. The crystals in the aged cheese mirror the crunch of the pistachio.

* The Meat: Prosciutto di Parma or Bresaola. The fat in the cured meat is "cut" by the pistachio's resinous notes.

* The Curator’s Tip: Serve with a few Caper Berries. The vinegary pop of the caper highlights the pistachio's sweetness.

* The Honey: Greek Thyme Honey. This is the ultimate "Gi" pairing. The herbal, savory nature of thyme honey prevents the pairing from being too sugary.

* The Fruit: Fresh Figs or Dried Apricots. The soft, jammy texture of the fruit provides a beautiful contrast to the "snap" of the Aegina shell.

* The Curator’s Tip: Add a tiny pinch of Crushed Alep Pepper or Smoked Paprika over the nuts to create a smoky-sweet finish that lingers.

* The Sip: Extra Dry Champagne or a Gin & Tonic with a sprig of rosemary. The botanicals in the gin (juniper and citrus) harmonize with the pistachio’s essential oils.

* The Seafood: Crudo of Sea Bass or Scallops. Finely crushed Aegina pistachios used as a garnish on raw white fish is a high-end culinary technique that honors the island's maritime heritage.