ThereSicily is the only Italian region where thepistachio and its cultivation represents for Bronte, a town in the province of Catania, an important source of income, so much so that it is nicknamed the Green Gold, due to its high commercial value.e.
The pistachio plant was introduced in Sicily by the Arabs during the period of their domination, in the VIII and IX centuries, the longevity and the ability to resist adverse environmental conditions have allowed it to settle permanently in the scarcely cultivable volcanic soils.
The Bronte pistachio has a distinctly stronger flavor, thanks to the characteristics of the soil, which is rich in minerals also due to the frequent lava flows of theEtna, but its main feature concerns the chlorophyll content, higher than other types of pistachio, and this is why its intense green color is due.
It can be consumed naturally without the need for further cooking or processing, as a snack or aperitif, but thanks to its aroma and quality it has always been the main element of Sicilian pastry and cooking in general.
It is used by our pastry chefs for ice creams, pastes, creams, or the tasty "Pistanut" cake, but it is also the protagonist of first and second courses, becoming one of the undisputed ingredients of gastronomy.