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The pistachio nut is an original plant of the Mediterranean river basin, Persia and Turkey. The Sicily is the only Italian region where the pistachio nut is produced and for Bronte (its native land), with beyond shakes it hectares in specialized cultivation, represents the main economic resource of the immense territory of the etnea citizen. The fruits of the pistachio nut, re-united in clusters, are constituted from drupe lengthened, plus small of an olive. Of a red color in the passage from the flower to fruit, the pistachio nuts vary to maturation from the green-rossastro to the white man-rose-colored one and the yellow-cream. The cultivation does not demand particular cures: just the graft begins them and the elimination of the little gems that dull on coppers in the years of rest of the plant (fructify every other year). The pistachio nut is constituted from a mallo thin, than it is crumbled easy.
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The pistachio nut comes dealt through three is made of working: tignosella (pistachio nut hardly harvest, private of the mallo and essiccato in sunlight), sgusciato (private of the shell), bare (private of the thin skin color viola-rossastro through the immersion in water hot, dried and carried to one humidity of 4%.
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TIGNOSELLA
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SGUSCIATO
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PELATO
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The collected pistachio nut comes generally smallato and dried to work of the same producer, than then it sells its product in shell to the esportatrici companies. Factors to concur will be several, the earth and sciare of the Etna, the temperature or the portainnesto, the traditions of cultivation handed on from father in son, fact is that the brontese pistacchicoltura, with the exception of the origin products American or Asian, in maximum part with seeds of yellow color, produces high fruits pregio, a lot appreciates to you and demands in the European and Japanese markets for the dimensions and the intense green coloration. The brontese pistachio nut is sweet, delicate, aromatic. Between the several qualities cultivated in the Mediterranean and the Americas possesses colors and organolettiche qualities that of it make an only product all over the world with a its gentle sapore that the produced fruits elsewhere do not have. It comes appreciated in the Italian and foreign markets for the originality of the taste and the adaptability in kitchen and pastry shop. E' used in the confectionery industry above all in order to prepare cakes, pastes, torroni, mousse, confetti, freezes to you, and granite, but it is exquisite also in the first and second plates or arancini; it is used also in the preparation of the insaccati ones (optimal in the mortadelle and the soppressate ones) and the cosmetic field.
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Every year in some alleys and public squares of the historical center of Bronte one sacred is carried out from several years (fine september). E' the occasion that the city offers to the numerous visitors in order to introduce the refined prerogatives and the property of the “gold of Bronte”. The clou of the Festival they are the tastings of the fruit and the products that go from the sausage to the paste to the pistachio nut, from cakes to the torroni, the ice cream, the crepes, to the filletta, beyond to numerous other prelibate dolcezze (with the pistachio nut of Bronte comes produced also a liqueur, I step on, one cream to spalmare on the bread, an optimal one arancino, the cheese, the salame, classic the ancient ones fillette, the coffee,… and numerous other prelibatezze from the only taste).
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Use in gastronomy
The pistachio nut seeds contain many proteins (18-23%), in oil (50-60%), not nitrogenous vitamins and other substances (15-17%), between which the active principle of the fecundity prevails. The fruit has therefore a nourishing value much high and its value in calories is double of that one of the butter. Valuable and much searched E' also for its aromatic sapore and gradevole in pastry shop, gelateria and in order to aromatize and to insaporire many vivande. The oil, extracted from the fruit, finds also application in dermatologia for its high emollient dowries and softening.
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Unsurpassable E' for I use it in pastry shop, but in Italy they are in reality less and less the industries that more use this pistachio nut from the elevated cost of the seeds that come import to you to low cost from the Iran above all - these are round -, but also from Turkey, the Afghanistan, Greece and the southern America. The foreign ones instead continue to buy pistachio nuts of Bronte, above all the houses that produce specialty from gourmet, from the fois gras French, to the Swiss praline. But also in Italy some pastry cooks and some gastronomiche associations of culture are returning to use and to promote this pistachio nut: it is the case of the Association Pastry cooks City of Bronte.
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