When we talk about dried fruit in Sicily, we don't immediately think only of the beloved almond : how can we forget the famous Sicilian pistachios ? Only one is their undisputed king: the Bronte pistachio . But how to recognize it and where to find it? Protagonist of a thousand delicious traditional recipes and creative reinterpretations , the Etna green pistachio is an inimitable resource, despite often attempts to counterfeit it.

The Bronte pistachio, known as the "green gold" of Sicily, has a fascinating history rooted in the culture and tradition of the island. Here is a story of the history of this prized fruit:

Bronte Pistachio: Ancient Origins

The origins of the Bronte pistachio date back to antiquity. Pistachio cultivation is believed to have been introduced to Sicily by the Arabs, who left a significant imprint on the island's agriculture. The particular geological conformation of the Bronte soil, characterized by a combination of lava and volcanic ash from Etna, has proven ideal for the growth of pistachios.

Traditional cultivation

The area around Bronte, located on the slopes of Etna, has become the heart of pistachio production. The unique climatic conditions, with sunny days and cool nights, help give the Bronte pistachio a distinctive flavor and aroma. Cultivation takes place mainly on terraces and hillsides, and the harvest is done manually, thus preserving the delicacy of the fruits.

Cultural heritage

The Bronte pistachio has become an icon of Sicilian culture and a symbol of food and wine excellence. The tradition of using pistachio in local recipes is deeply rooted, and the fruit is the protagonist of desserts, ice creams, pestos, and many other traditional Sicilian dishes.

Recognitions and Protection

The Bronte pistachio has obtained recognition for its quality and authenticity over time. In 2009, it obtained the DOP (Protected Designation of Origin) mark, which certifies its origin and quality. This brand is a certificate of authenticity and protection of the product, guaranteeing that only pistachios grown in the specific area of ​​Bronte can bear this denomination.

Curiosity

The pistachio harvest takes place between September and October, when the fruits reach full ripeness. The characteristic intense green color of the Bronte pistachio is due to chlorophyll, which indicates superior quality.

In summary, the Bronte pistachio is much more than a simple fruit. It is a cultural heritage, a gastronomic excellence and a testimony of the profound connection between the Sicilian land and its traditions.

The Consortium for the protection of PDO green pistachios was created with this objective: to safeguard the treasure of the green lands of Bronte . To learn how to distinguish it from imitations , follow our suggestions!

How to recognize Bronte Pistachios ? And where to find them?

Let's start by telling you that when we talk about Sicilian pistachios, we are not just talking about the famous municipality in the province of Catania . In fact, green gold is also cultivated in Agrigento and Raffadali : the pistachio plant, Pistacia Vera , belonging to the Anacardiaceae family and native to the Middle East, does not only grow perched on the slopes of Etna.

So how can we recognize the prestigious product and where to find it ? The first clue is the shape : Bronte pistachios are not rounded, but elongated. In the case of pistachios with the shell, instead, look at the ends of the fruit: the shape will in fact be almost concave. Another inimitable element is the intense green color: the skin of the peel tends to have a purple color, but if split in two the fresh fruit presents the unmistakable emerald color given by the concentration of chlorophyll. If it has a yellowish colour, in short, it is not Bronte Pistachio PDO , whose green chromatic characteristic remains clearly visible even in the grain. Finally, the taste tending towards sweet is inimitable: you will not find salted Bronte pistachios on the market. The sweet aromatic note, which remains both in the palate and in the retronasal passages, makes the salting process unnecessary.

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Bronte pistachio: how to cook it?

An extremely versatile food, it is often used in the preparation of desserts: tiramisu , creams , cakes , chocolate , cheesecake , brittle , even stuffed panettone . In reality, however, it goes equally well with savory recipes: very famous and highly appreciated pesto , pure pasta and pistachio flour , also used in artisanal pasta dough and in the crust of typical cheeses .

For example, we can advise you on a creative use : how to do it, for example, to season a nice pasta giving it a fresh and aromatic note? For example, creating a delicious variant of Genoese pesto : chop pistachios, pine nuts and rocket together in an immersion blender or in a mortar, mixing them with extra virgin olive oil , adding little by little until you obtain a creamy and homogeneous dressing. Pour it over your short pasta and voilà, enjoy your meal! Your pasta with pistachio pesto is served .

And why not use it for a nice tiramisu ? When alternating the layers of ladyfingers soaked in coffee and those of mascarpone cream, you can sprinkle your dessert with a nice handful of chopped pistachios. Enjoy your meal!