The green gold, so it was called the Bronte pistachio, it is grown in Sicily, at the foot of Etna, in the territory of Brontein fact.
It represents more than 90% of the pistachio production in the El Paese and about 2% of that worldwide.
It has always existed, or in any case for a very very long time, but the notoriety has grown enormously in the last ten years and, consequently, so has the demand. In 2009 it obtained the DOP protected designation of origin.
Harvesting takes place at the end of summer, between August and September, but only every other year. One year the harvest, the following year the buds are removed to protect the plant.
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How to recognize the Bronte pistachio
The real Bronte pistachio has a cost starting from a minimum of 40 euros per kilogram.
And here are its main features:
> He Bronte pistachio he has one elongated shape. A pistachio with a rounded shape is not from Bronte. This, however, is a characteristic that can be noticed if you look at the shelled product.
If, on the other hand, you are faced with a pistachio in the shell, pay attention to the extremities which are generally not very pronounced and are turned upwards. Other types of pistachio have a similar shape and therefore the color must also be observed.
> The skin covering the Bronte pistachio has a color that tends to purple aubergine with light green reflections while theThe seed inside is emerald green, which may be brighter or softer, but never yellowish.
> And then the taste… that tends to be sweet and is delicate and aromatic.
> Finally, if you buy the packaged product, check that the label shows the words “Pistachio verde di Bronte DOP".
Characteristics of the Bronte pistachio
The Bronte pistachio it contains a higher percentage of chlorophyll than other types of pistachio and this is the reason for the intense green color ..
After harvesting, the pistachios are dried in the sun for 4 or 5 days.
The Bronte pistachio is neither roasted nor salted.
Bronte pistachio in the kitchen
The Bronte pistachio is not only an excellent natural snack; thanks to its delicate and aromatic flavor it finds various uses in the kitchen.
It is used in confectionery, for the preparation of cakes, sweets, nougats, mousses, sugared almonds, ice creams, slushes.
But not only. The Bronte pistachio is an excellent ingredient also in savory preparations, in first and second courses, in arancini, or in the preparation of sausages, first of all mortadella.
Great, for example, brontese pesto, a very tasty condiment for pasta or to accompany bruschetta.
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