pistachio

"You are on Etna, mother of all of all adventures."

The soil, continually nourished by volcanic ash, favours the production of a fruit with a savoury and energetic flavour that makes it unique throughout the world.

"The territory of Bronte is an extraordinary combination of the plant and the lava soil.

1%

production

4.000 hectares

2 years

Italian pistachio production constitutes only 1% of world production, but represents the niche of excellence.

Of the 25,000 hectares of Brontese territory 4,000 hectares of lava soil are cultivated with pistachio groves.

The pistachio plant goes into production every two years. For one year, the plant is allowed to rest so that it can bear richer and more abundant fruit the following year.

1%

production

Italian pistachio production constitutes only 1% of world production, but represents the niche of excellence.

4.000 hectares

Of the 25,000 hectares of Brontese territory 4,000 hectares of lava soil are cultivated with pistachio groves.

2 years

The pistachio plant goes into production every two years. For one year, the plant is allowed to rest so that it can bear richer and more abundant fruit the following year.

Everything is done manually with just the help of 'Sacchine' and a few drops of olive oil to dissolve the resin that sticks to the fingers.

"Harvesting takes place in August and we still use today the traditional techniques traditional techniques are still used today."

'Spaccasassi or Fastuca'

This is how the plant is called in Bronte.

In Sicily, it was the Arabs during their domination who developed the cultivation of this plant with its particular fruit, today the undisputed protagonist of our delicacies.