Preheat oven to 350 degrees F. Using pan spray or butter, generously coat the inside of your bread pan.
Using the large mixing bowl, place the sugar and the first two citrus zests in the bowl. Using your fingers, rub the zests into the sugar, mixing well. This "scents" the sugar and causes the sugar to turn an orange/yellow color from the zest.
Whisk in the olive oil, Marsala and allow for the sugar mixture to begin to dissolve. Whisk in the ricotta and the eggs, incorporating well. Sprinkle the baking powder, cinnamon, allspice and salt on top of the wet ingredients and whisk together well. Still using the whisk, gently add in the flour. It will become dough-like at which point switch to a spatula.
Add chocolate and pistachios and gently fold into cake batter.
Scrape mixture into prepared bread pan. Bake in oven for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean. You may see melted chocolate on the toothpick...this is ok! Just look out for any wet batter on the toothpick. If it's wet, return to the oven for 5 minutes and toothpick test again.
Allow to cool on a wire rack in the pan until the sides begin to pull away from the pan; roughly 15-20 minutes. Turn out the cake to finish cooling.
If you would like to create a drizzle on top of your cake, use the last three ingredients of the recipe as follows: whisk powdered sugar, the zest of 1/2 lemon, one squeeze from the lemon half and heavy cream in a bowl until well combined and no lumps. Spoon over the top of the cake or individual slices. Finish with the additional chopped pistachios and enjoy!