## 1 Introduction  
Geographical and genetic characterization of food products is a key topic in order to protect aliments with specific history and quality from homologous goods belonging to different cultures and oversold in world markets [1]. Dried fruits deserve great consideration as many recent papers highlight their worthy value as part of healthy diets, therefore it is also crucial to figure out how to define the authenticity of the consumed products [2]. Specifically, pistachio (_Pistacia vera_) belongs to the family of the _Anacariaceae_ and is a very spread nut often used as snack, candy ingredient or as gourmet dressing with potential beneficial effects such as the protective action against cardiovascular diseases [3; 4]. Indeed, beyond the presence of a good recognized fatty acid balance between saturated, mono- and poly-unsaturated fatty acids, other antioxidant compounds and vegetal proteins seem to contribute to these beneficial consequences [5; 6]. Pistachio is mainly grown in Iran, Turkey, USA, Greece, Syria and in Italy, where it is cultivated in Sicily close the volcano Etna in the area of Bronte [7]. Chemical studies on pistachio kernels mainly regarded the fatty acids and sterols content [8; 9; 10], whereas some targeted analyses concerned also pigments, polyphenols and other aromatic species [11; 12], all analyzed by chromatographic techniques. Among such previous studies, [PERSON] et al. [12] performed a nice comparison of pistachio samples coming from Iran, Turkey, California and Sicily in terms of the polyphenic profile, elucidated by comprehensive two-dimensional liquid chromatography (LC \(\times\) LC), thus obtaining a bidimensional map usable for a direct comparison. However, longer analysis time, as well as analytical challenges related to system and method development are the main drawbacks. On the other hand, looking for a comprehensive chemical profiling of pistachio, some of us have explored an innovative, direct, and efficient shotgun mass spectrometry (MS) technique called ikinfe, able to provide the real-time identification of the geographical origin of pistachio nuts in only a few seconds, after the building of a mass spectral database and the use of chemometrics [13]. Here, we would like to complete this information with a parallel study adding supplemental information about the pistachio chemistry through the innovative nuclear magnetic resonance NMR approach over both hydrophilic and hydrophobic phases. Despite the claimed low analytical sensitivity, NMR allows a quick scan of samples for a first global glance of the metabolic profile. The additional benefit, especially if compared with the abovementioned shotgun-MS techniques, is the possibility to quantify one or more groups of identified analytes with particular attention to marker compounds. In fact, nuclear magnetic detection is strictly proportional to the number of magnetically equivalent protons so that the NMR signals strictly depend on concentration regardless the analyzed sample or chemical groups [14]. This is the reason why, in principle, it is possible to quantify substances without any standard reference (absolute intensity) or quantify many species with just one internal reference (this is often the case in food and metabolomic analyses). In the last two decades, NMR fulfilled the basic requirements for food analysis, such as minimal chemical treatment [15] and quick acquisition of a great amount of data [16], often unveiling complementary information with respect to the other analytical techniques [17; 18; 19; 20; 21]. Specifically, the chemical profile of pistachio seeds was disclosed through several NMR analyses independently, focusing on the oil composition made by triglycerides [22] and on the water soluble phase rich in peculiar saccharides, amino-acids and other interesting metabolites [23; 24; 25]. Nowadays NMR studies appear usually coupled to the multivariate statistical methods in order to assess geographic origin and/or food authenticity [26; 27; 28; 29; 22].