Bronte pistachios: 4 goodies made from green gold
So small and precious, pistachio seeds are the primary source of income for the small town of Bronte, so much so that these nuts are often identified with the nickname “green gold.”
From Arab import to D.O.P.
The pistachio plant is very ancient and has its roots in the distant lands of Persia and Turkey. Its cultivation was pioneered especially by the Arabs, who found in Sicily the most suitable climate and soil for lush development of this type of plant.
Specifically, it grows strongest and most luxuriantly on the slopes of Etna, where the soil is lava. This, because it is constantly fertilized by volcanic ash and enriched by all the mineral salts that the flows release into the soil. In particular, the small town of Bronte itself has become the “motherland” of those green seeds that are worth as much as gold to locals.
Due to the favorable conditions in which it grows, the Bronte pistachio differs significantly in taste, aroma and even the amount of chlorophyll from all other types of pistachios. This, to the point of receiving PDO (protected designation of origin) recognition in 2009 and now representing, numerically speaking, more than 90 percent of Italian seed production.
From plant to table: four green recipes
The cookie dedicated to those who are no longer with us: pistachio copper from Naples
Although the name is misleading, Naples coppers-Nucàtoli in Sicilian dialect-are typical cookies from the province of Catania. Apparently they were devised by some confectioners, during the Bourbon period, as a result of the spread throughout the kingdom of a new currency made precisely of copper. Today they are prepared to pay homage to the dead between October and November. A period that fits just right, because the coppers of Naples are made with ingredients that taste just like autumn.
In the most classic version, the base is made of dark chocolate and covered with an icing also made of chocolate to which a crispy touch is given by the addition of Bronte pistachio granules. The treat has been really successful, and since it can only be found in the Catania area, pastry chefs have been indulging in the search for new and unique flavors.
Among these, there is certainly no shortage of Bronte pistachio coppers from Naples, in which we find the magic ingredient in both the base and the icing. Moreover, just as often you can find them with a heart of soft green gold-based jam and a white chocolate glaze.
Pistachio cream
Sometimes, while cooking a dish, you feel like enriching it with that “something extra,” and the touch of pistachio is always there, a Sicilian would say. That much sought-after hint of green could be provided by a spoonful of pistachio cream. It can be found in the market, both in savory, thus similar to a pesto, and sweet versions.
Each of the variants has multiple uses. Pesto, needless to say, looks great on pasta, or as an accompaniment to fish and shellfish, such as shrimp, or to cured meats, such as bacon. The sweet version, on the other hand, is great as a filling for brioche, cookies or even simply spread on a slice of bread.
There are many companies today that offer their own variations of this delicacy, but it is not always easy to please the most discerning palates. What makes the difference? First, the percentage of pure seed used in the preparation and then the ability to balance to it the rest of the ingredients used.
The main rule to keep in mind is one: the best pistachio creams are those with the shortest list of ingredients.
Pistachio Arancino
With ragu will be a classic, but with pistachio is a guarantee! Yes, the newly arrived pistachio arancino has managed to catch up with the traditional ragout arancino in the consumer approval ranking.
There are two versions of our arancino in green in particular: one, completely vegetarian, made only with mozzarella and pistachio cream, to which a pistachio béchamel is sometimes added, making it even creamier. The other that in addition to cheese and special cream adds a sausage such as bacon or sausage.
Pistachio Pizza
Even the queen of Italian cuisine donates green, in fact there are now many pizzerias in Sicily that have added the “pistachio” pizza among the classics on their menus. In fact, there are even those who have reached 2.0.
As elsewhere, pistachio entered the pizza world on tiptoe, but in a very short time it managed to establish itself as one of the most popular ingredients, leading pizza makers to experiment with it. If at first it was just a matter of adding just that sprinkling of grits or flour, to date there are pizzas that even contain pistachio in the dough. Again, there are combinations that succeed more than others, but a classic is the combination of pistachio, mortadella and burrata: an explosion for the taste buds!
In short, today we can say that the ” pistachio fashion,” is no longer a niche choice. These little green seeds, with their unmistakable taste and color, have made their way into the mainstream, managing to upset even the most traditional recipes!
Only four goodies have been mentioned here, but there are really countless pistachio dishes that are continually being devised and that, despite the fact that this ingredient has already had its boom, are still chosen by at least two out of three consumers, whether they are sweet or savory preparations.
Giada Saglimbeni