Squeeze two oranges and collect the juice.
Peel and thinly slice the onion, transfer it to a pan with the sugar and clove. Add the orange juice, turn on a very low flame and cook for 30 minutes with the lid on. Turn off the heat, remove the clove and let cool completely.
Cut the remaining grapefruits and oranges into slices, and alternate them on individual plates. Add the seasoned spicy Provolone Valpadana DOP cut into slices with a potato peeler, then sprinkle with the chopped pistachios.
Complete with a drizzle of oil, a few chives and serve.
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