Sicily's Green Gold

Sicily is the only Italian region where pistachios are grown, and for Bronte, a town in the province of Catania, their cultivation is an important source of income – so much so that, because of its high commercial value, it has been nicknamed “Green Gold”.

The pistachio tree was introduced to Sicily by the Arabs during their rule, in the 8th and 9th centuries; its longevity and ability to withstand harsh conditions allowed it to take root permanently in volcanic soils that are otherwise difficult to farm.

The Bronte pistachio has a markedly stronger flavour thanks to the soil, which is rich in minerals partly because of Etna's frequent lava flows; but its main characteristic is its chlorophyll content, higher than that of other pistachios, which gives it its intense green colour.

It can be eaten as it is, without any further roasting or processing, as a snack or with an aperitivo, but thanks to its aroma and quality it has always been a star ingredient of Sicilian pastry-making and of cooking in general.

Our pastry chefs use it for gelato, pastries, creams and the delicious "Pistanut" cake, but it also stars in pasta and main courses, making it one of the undisputed ingredients of fine food.