Interest in pistachio nuts has seen a resurgence recently thanks to the viral Dubai chocolate bars, but here in Italy we’ve always been big fans. Generally pistachios come from Turkey or California, but did you know that Italy grows one of the best varieties anywhere in the world? Come with us as we discover more about the pistachios from Bronte, a small town on the slopes of Mount Etna in Sicily.
Where is Bronte?
So where exactly is Bronte and these famous pistachios?
Bronte is around 50 km/30 miles from the port city of Catania, on the west side of Mount Etna in Sicily. Facing inland, the steep slopes of the volcano give way to waves of green fields dotted with farms, churches and small villages.
Giving the name to both the small town and wider municipality, if it was not for the pistachio trees, very few people would know of Bronte. The name ‘Bronte’ means ‘thunder’ in Greek, coming from an ancient legend that this place was where one of the Cyclopes made thunderbolts for the god Zeus. However the town was actually only founded in the 1400’s, well after the Arabs had introduced the methods needed to cultivate pistachios on a wider basis to the island.
Bronte has always been a smaller place, focused on the rhythm of the land. Pistachio trees are tamed more than grown where they spring up out of the rocky, volcanic soil, and despite their popularity and publicity, the landscape of Bronte has not changed.
What Makes Pistachios from Bronte so Special?
Pistachios from Bronte are known as ‘green gold’ because of their exceptional color. When you have Bronte pistachio next to more commercial varieties it is easy to spot the difference. The pistachios range in color from deep royal purple to vibrant green, and they also have a more powerful aroma.
However it is when you taste Bronte pistachios that you really realize how different they are. The raw pistachios have a complex taste, both sweet and a little bitter at the same time. The delicate flavor balances out with the almost meaty consistency, making the pistachios equally delicious eaten raw or cooked.
This intensity of color and flavor is thanks to the specific area of Bronte; both the land itself and the cultivation methods. In 2009 the Bronte pistachio was awarded DOP status, setting out the specifications for their production to prevent inferior copies being sold under the prestigious name. This means that if you see something labeled as ‘Pistacchio Verde di Bronte DOP’ you know you can trust that you are getting the real deal!
Bronte Pistachio Production
Pistachios from Bronte are still produced using traditional methods. Farmers tend to their pistachio trees constantly, pruning slightly where needed and using special grafting techniques to ensure the trees keep producing nuts. These techniques have been handed down for generations, with some very slight modern improvements!
The trees are left for a long time to soak up all the nutrients and minerals from the volcanic soil of Etna, with harvests only taking place every 2 years. This ensures that the green gold pistachios can reach their optimal flavor and color.
Harvests are also all done by hand, with all nuts carefully sorted and selected so that only the best pistachios are sold. The pistachios are carefully dried and then generally sold in the shell, which also helps to preserve their rich flavor and color. This is part of what makes them so exceptionally precious; with a lot of time and effort taken by the farmers to make sure we only get the very best pistachios.
Harvest time is very special in Bronte, when almost the whole town turns up to take a turn carefully picking the pistachios. If you are able to visit during the few weeks at the end of August into early September when this happens, the atmosphere is very special.
Different Uses for the Bronte Pistachio
There are so many ways the pistachios from Bronte are used, from sweet creations to savory dishes and even skincare (using the special essential oils).
Sicilian tradition has long incorporated nuts into their cuisine, with almonds and pistachios having been first introduced by the ancient Greeks. The Arabs (who later conquered Sicily) brought new ways of cultivating nuts that allowed them to become more widespread, as well as new ways of eating them.
Both raw and toasted, the Bronte pistachio is used in cookies, pastries, cakes and cannoli. You’ll find Sicilian granita in pistachio flavor all over the island, as well as the delicious pistacchio gelato – just make sure to get the dark green, muted authentic version not the bright green fake!
When crushed into a paste, the pistachios are also used in any number of products, including the unbelievably good pistacchio crema. This sweet spread is heavenly, but if you eat half a jar in one go you will feel unwell – don’t ask how we know this!
It’s not all about sweet things however. Pistachios are also used to make pesto, combining extra virgin olive oil, the nuts and some cheese – basil is not the dominant flavor as it is with Genoese pesto. Tossed with freshly cooked pasta and topped with Parmigiano Reggiano, this is a favorite of ours when in Sicily.
There is no limit to where you will find pistachios in Sicilian cuisine, it is a major ingredient and cooks are always finding new and innovative ways to incorporate them into their food.
Check the Labels
One piece of advice we will give you when it comes to pistachios is to always check the labels.
Pistachios from Bronte are only produced in small quantities, as the area covered by the DOP certification is not huge. This, combined with the hand-picking and careful farming methods, plus the excellent quality, makes the pistachios more expensive than other varieties grown on a much larger scale.
Some places choose to opt for those cheaper varieties, which are not necessarily bad, but are not Bronte pistachios.
If you want to make sure that you are getting the real thing, you need to check the labels. Gelato shops will generally make it clear if they have used the Bronte DOP pistachios on their flavor list and the same applies on restaurant menus and in supermarkets too.
Look for the ‘Pistacchio Verde di Bronte DOP’ labels or signs, not just ‘produced in’ or ‘packaged in’ Bronte. This refers to other pistachios that are transported to the Bronte area to be processed and packaged here, but they have not been grown here so do not taste the same and cannot be categorized as DOP.
Visiting Bronte and Tasting the Pistachios
So now that you know why the pistachios from Bronte are so special, all that is left is to visit for yourself!
Bronte is only about an hour away from Catania so you can easily add a trip to the area into your travel itinerary. Explore the winding historic center before visiting some of the beautiful churches and enjoying lunch with a view of Mount Etna.
Normally a pretty quiet town, at the end of September into early October Bronte holds a pistachio festival each year. This is so much fun! There are endless opportunities to taste the local pistachios and products made with them as well as other pistachio-themed events, so if you love pistachios, this is a must-do.
To really get to know the green gold pistachios however you need to visit one of the farms. With Casa Mia you can do exactly this and join us as we visit some of the Bronte pistachio groves to learn more about the historic production process. Not only will you speak to the farmers and see the beautiful groves, you’ll also taste a wide variety of different products that use these pistachios. It is a true feast for the senses and one of our favorite Sicilian experiences.
Sicily has some of the most amazing food and drink in Italy, but for us, the Bronte pistachio and everything made with them are definitely at the top of that list. If you’d like to learn more about how to visit and taste them for yourself, make sure to get in touch today so we can start planning your personal pistachio experience.
