CURIOSITIES
What are the origins of the Sicilian pistachio?
The Etna pistachio has travelled through history to the present day.
Imported to Italy by the Romans in 20 A.D., it began to spread in Sicily between the 8th and 11th centuries following the Arab domination of the island.
Also known around the world as Bronte Pistachio PDO the small fruit is part of our country's cultural-gastronomic heritage.
Bronte, the town at the foot of Mount Etna from which it takes its name, is recognised as its national capital.
What are the parts of the pistachio tree called?
The pistachio fruit is composed of several parts. The outermost one is called the hull, while inside are the shell, the perisperm, or reddish film, and the seed.
Where does the pistachio grow in Sicily?
The Etna pistachio grows in the lava soil at the foot of the volcano of the same name, which prevents its harvest from being mechanised and sets its price.
The fruit is harvested every two years, more precisely in odd-numbered years, in the summer period between mid-August and mid-September.
In even years, the trees are left to rest and are pruned to allow them to absorb the necessary substances from the soil to produce the rich and tasty fruit. The natural fertiliser from Etna's ash allows the renowned Bronte pistachio to stand out among the other varieties of the fruit due to its intense and strong flavour.
How is Sicilian pistachio treated?
After being harvested, the pistachio goes through several processing stages:
- De-escalation: through rubbing, the fruit is separated from the husk, i.e. the shell that covers it
- Drying: once shelled, the pistachio is left in the sun for 3-4 days to dry
- Tignosella: after drying, pistachio nuts in shell are obtained, which are stored by the producers until they are sold
- Shelling: In this last stage, using special machines, the shell in which the pistachio is enclosed is removed.
What and how many varieties of pistachio exist?
Depending on the geographical area where the plant grows, different varieties of pistachio have developed, each with its own peculiarities.
Spanish Pistachio
This variety grows in the arid and windy area of Castilla la Mancha, in the centre of the Iberian Peninsula. The intense flavour of the fruit comes from the wide temperature range that occurs between day and night. In July, for example, temperatures vary from 35° during the day to 20° at night.
In this area grows the pistachio variety called Colossal, which has the highest existing calibre with a score of 16/17. The size is given by the number of fruits contained in one ounce, which corresponds to 28.3 grams. The more fruits that fall within these 28.3 grams, the smaller and lighter they will be.
Iranian Pistachio
Iranian pistachios are divided into two macro categories according to the more or less elongated shape of the fruit:
- round varieties This category includes countless types including Ohadi, Kaleh Ghouchi and Jandaghi pistachios.
- elongated or long varieties This category includes most of the existing Iranian varieties including the most popular and well-known one called Akbari also called Super Long. Also included in this subcategory are the Harati, Ahmad Aghaeì, Ebrahimi and many other varieties.
Californian Pistachio
The Californian pistachio is cultivated in the Central Valley area, more specifically in the San Joaquin Valley where the plant finds a dry and warm climate, ideal for its growth, reproduction and cultivation.
The most common cultivated varieties are:
- Kerman pistachio A valuable medium-sized fruit with a very light kernel.
- Sfax pistachio: small, oval-shaped fruit with excellent quality. The plant is characterised by the growth of dense clusters.
- pistachio Trabonella: small, green-coloured fruit characterised by an intense, strong flavour.
- pistachio Red Aleppo Despite its name, the fruit is light green in colour, characterised by its rounded shape and large size.
Turkish Pistachio
Pistachio cultivations are concentrated in the southern and south-eastern regions of the state.
The distinctiveness of the fruit varieties is mainly attributable to the variation in taste and colour.
Among the best-known varieties present in the area are:
- El-Jalale pistachio small fruit, white to red in colour and elongated in shape.
- pistachio Aintaby small, flattened fruit.
- Ayimi pistachio fruit characterised by its dark red colour and medium size.
- pistachio Abiad Miwhy medium-sized fruit with an intense, strong flavour.
- Kirmizi and Uzun pistachios Both varieties have an oval shape and are medium-sized. The former has a red pericarp and a green seed, the latter has a thin shell and a light green seed.
- El-Batoury and Achouri pistachios Both varieties are large in size. The first has a white coloured fruit, while the second has a light red colour.
Italian Pistachio
As far as Italy is concerned, pistachio production is mainly concentrated in our region: Sicily. More precisely in the areas of Catania, Agrigento and Caltanissetta. Due to the high concentration of production around the slopes of the volcano, the Sicilian pistachio is also known by the name pistachio de''Etna.
In addition to Sicily's green gold, which we have discussed in the section Where does pistachio grow in Sicily?, other varieties of pistachio are cultivated in the region.
These include the pistachios we use for the production of our Pistachio Liqueur Cream together with the Etna variety: the Raffadali pistachio.
This variety grows in the south of the island between Agrigento and Caltanissetta and was granted Protected Designation of Origin (PDO) status in 2021. The fruit is named after the municipality of the same name located in the province of Caltanissetta, a historical centre of the pistachio trade.
How do you say pistachio in Sicilian?
In Sicilian the fruit is called fastuca and the plant is called frastucara o scornabeccu. The origin of the name is to be found in the Arabic language as it derives from the word فستق (fustaq).
BENEFITS
What are the nutritional properties of pistachios?
Despite the size of the fruit, the pistachio possesses innumerable nutrients that can be used to improve various ailments.
Among the nutritional properties possessed by pistachios are:
- Vitamin E: essential for maintaining skin integrity and eliminating oxygen free radicals.
- Magnesium: ally in the prevention of osteoporosis, nervous and immune system disorders.
- Fibre: helps digestive health, satiety and reduction of the risk of various diseases.
- Phosphorus: essential element for hormone production and health.
- Football
- Phytosterols or plant sterols: fight bad cholesterol or LDL.
A study conducted by the European Congress on Obesity found that pistachio consumption could help in the prevention of type 2 diabetes by helping the body improve insulin resistance.
Other known properties include antioxidant and anti-inflammatory effects, prevention of cardiovascular diseases, lowering cholesterol and aiding body weight control.
EMPLOYMENTS
How is pistachio used in Sicily?
The pistachio is a versatile fruit that is perfectly suited to sweet and savoury recipes.
There is a wide use of this product in Sicilian confectionery. Famous and renowned is the pistachio spreadable cream that can also be used as a filling for the most popular desserts consumed during the holidays: first of all pandoro and colomba.
Among the delicacies containing this fruit is our Pistachio Liqueur Cream born in 2017 when the pistachio from Raffadali met Paesano. A liqueur with a sweet and velvety taste, served cold it is perfect as a dessert to enjoy with friends and family, but also used to create cocktails that encapsulate the authentic flavours of Sicily.
Read our article and discover the best recipes with pistachios.
