Pistachio: the origins of an ancient flavour

 

Hi everyone!

In this last post of the semester, I would like to tell you briefly about a Sicilian delicacy that captured my taste buds during one of my trips there, namely pistachio cream :D.

The use of pistachios in the kitchen is not a modern discovery: already consumed in Ancient Greece and the Orient in the 3rd century BC, pistachios spread to Italy during the Roman Empire with the conquest of the eastern provinces. The Romans, who were greedy for this precious fruit, also tried to cultivate it on Italian soil, but with poor results: the plant, probably due to the climate, never produced any fruit and over time became wild, used only as firewood. Pistachio cultivation in Italy was successfully introduced around the 10th century A.D. by the Arabs, who managed to establish the plant in Sicily using grafting techniques. Over the centuries the pistachio plant has developed particularly in the Agrigento and Catania areas, where it has taken root most successfully at the foot of the Etna volcano, in the Bronte area.

The Bronte green pistachio is one of the most appreciated and world-renowned typical Sicilian products. Since 2009 it has become a Protected Designation of Origin variety and is also protected by the Slow Food Presidium certification. Bronte pistachios are not only excellent to eat in their natural state, but their processing produces excellent products that enhance the unmistakable flavour of the fruit. A sweet cream made with "Pistacchio di Bronte DOP", velvety and creamy, it can be used for breakfast, on a slice of toast, on rusks, to fill croissants, panettone and cheese cake or simply as a garnish on ice cream and crepes :D.

As this is the last post of the semester, I would like to take this opportunity to wish you good luck during the exam session and I hope to see you right after the break :D 

Bye!