The Mediterranean has always been a sea of taste, aromas, flavors, spices: a historical area of exchange between East and West. It is through the Mare Nostrum that the pistachio reaches Italy. A fruit that comes from afar, from Persia and Turkey, and has become a root in Sicily, in particular in Bronte.

It is a very ancient plant: already known and cultivated by the ancient jews, which they thought was their precious fruit. The cultivation of pistachio was increased and experimented by the Arabs who tore Sicily from the Byzantines which they found on the Island, in particular on the slopes of Etna, the natural habitat for a luxuriant and peculiar development of the plant. This is how pistachio of Bronte was born, whose notoriety has grown enormously over the years and, consequently, also the request.

In 2009, pistachio di Bronte obtained the DOP protected designation of origin. The pistachio which tends to be rounded does not come from Bronte. Bronte pistachios tend to be twice as long they are wide. If you look at the whole fruit, therefore, you will notice a decidedly elongated, almost pointed shape.

It must be said that other types of pistachio, such as the Greek one, can also have a similar shape. This is therefore first well seen on the colour. Bronte pistachio is green, a rather bright colour, pastel shade. The yellowish shades are reduced to a minimum, so if your pistachio in grains is more yellow than green or has an acid green colour then it is not from Bronte. If on the other hand, you look at the whole fruit you will notice the skin which, in the case of the Bronte pistachio, is violaceous.

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Pappalardo Sebastiano, Liotta Niccolò, D’Agata Lorenzo


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