August 31, 2015
A tasty delicacy enveloped in a light, bright green hue, the
Bronte Pistachio
is good on its own, or when used in recipes savory and sweet. Whether
fresh or dried, it is perhaps the most precious ingredient in Sicilian
cuisine, and symbolizes its town of origins, Bronte, in the Province of Catania. Indeed, the pistachio is so important to Bronte’s economy that it has long been graced with the nickname "
green gold."
The pistachio plant can live between 200 and 300 years, and thrives
above all in Bronte. While the nut’s most ancient origins lie in ancient
Persia, that grown in Bronte is distinguished by very unique
characteristics – even in comparison to other Sicilian pistachios – and
is thus known as
pistacia vera.
Such may very well be
attributed the fact that pistachios in Bronte are cultivated in volcanic
soil, on the scorching terrain of Mount Etna and the Nebrodes. Here, the terroir seems to favor the resinous plant,
from its thick foliage that necessitates little water, down to its
ability to cling to the steepest and craggiest mountain slopes (thanks
to its knotty branches and deep roots).
The pistachio harvest takes
place every two years between late August and early September; it is a
truly magical event that involves the entire population of Bronte:
women, men, the old and the young ascend the heights to pick and shell
this splendid fruit, one by one. An almost-sacred rite, the harvest
reaps a triumph of brilliant color, from intense green to violet-red,
that conquers both aesthetic and palate with its particular brand of
Sicilian magic.
* * * * *
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| Pistachio trees grow best in the rocky soil of a volcanic lava flow. |
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| Pears |
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| Cactus fruit |
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| Pistachio flavored granita |
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| City gate to Radazza |
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| Sicilian sheep |
Save me some!
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