The Pistachios (Eng)

Many are the places frequented by young people on weekends but also on weekdays, and many are also the typical products of the Sicilian tradition. In this section we want to introduce you to the most loved and known ones, furthermore we want to explore with you the reasons behind these phenomena …
Today’s protagonist:
“Pistachio”
If there is an ingredient that unifies the tastes of almost all the Sicilians, this is the pistachio. Antique fruit, known to the Babylonians, Assyrians, Giordani, Greeks, even mentioned in the book of Genesis, is one of the products that has helped to shape the cultural and gastronomic heritage of the Mediterranean peoples.
Sicily is the only Italian region which produces the pistachio and the town of Etna, with over three thousand hectares of specialized production, expresses the main crop area with a production with particular characteristics. The “green gold”, as it is called, is the main economic resource of the vast territory of the town of Etna. The pistachio is sweet, delicate and aromatic and is very popular in European and Japanese markets for the size and the intense green color.
The pistachio (from greek Pistàkion) is a plant that raises in the Mediterranean basin, it is used for direct consumption, in confectionery and for flavoring other food types. It was known and cultivated by the ancient Jews and even then considered a precious fruit. The pistachio plant which raises in the town of Bronte, the Pistacea Vera, could reach a height of over 10 meters and has a lifetime of about 300 years.
The collection of Pistachio of Bronte takes place from the first week of September every two years, after the first rains. Freshly harvested pistachios should be deprived of the skin covering the shell, the ankle, and dried in the sun for at least three or four days.
Its uniqueness lies in its bright green color evenly and in its pronounced aroma. This product is very appreciated in the place of production, so that each year there is the festival of the Bronte Pistachio, frequented by Sicilians who come from all over the island and beyond. Over 100,000 visitors each variant Italian taste of pistachio, from sausage, crepes and ice cream to finish.
In Catania, as well as in any other part of Sicily, the “green gold” is appreciated. As well as enjoy the natural pistachio, this is the main ingredient of many culinary products. Its used in the confectionery industry especially to prepare cakes, pastries, nougats, mousse, confetti, ice creams and granitas and is delicious even in the first and second dishes. Among the many delicacies include arancini and cartocciate table hot- topped with pistachio cream, ham and cheese- be devoured in one gulp.
Written by Grazia Milazzo

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