This delicious seed is another nut that has always had feet in both the Old World and the New World. Piñon (P. edulis et al.) thrives in North America and Mexico, where it was and remains an important food source for Native Americans. Pignoli (P. pinea), on the other hand, thrives in Italy and southern Europe as a food crop and a delicious part of Italian cuisine. The seed itself is almost entirely endosperm--wonderfully delicate and rich.