Pistachio (Pistacia Vera - L.) sows its roots in the Middle East, particularly in Syria, Persia and India, where it was already harvested in prehistoric times.
The pistachio tree is very long-lived, it can live for centuries developing in an incredibly slow growth that leads it to reach a maximum height of about 12 meters.
Pistachio is a dioecious plant, i.e. some specimens bear only male flowers others only female ones but a male tree can produce enough pollen to fertilize up to ten female plants.
The pistachio blooms in April while the fruit is harvested in September and October.
Currently, worldwide, the main pistachio production areas are: California, Turkey, Iran, Syria, Greece, Italy and Spain.
In Sicily there is historically a niche cultivation, located in the Bronte area, protected by the “ Pistacchio Verde di Bronte DOP ” brand.
The Bronte pistachio , harvested with a two-year cycle, is distinguished by its intense green color and its strong aromatic flavor .
The crops are located on the lava soils of the south-western slope on the slopes of Etna , in particular in the soils of Bronte, Adrano and Biancavilla at the precise heights indicated between 400 and 900 m above sea level.
A FRUIT TASTY AND DELICIOUS
It is a food rich in lipids, proteins and carbohydrates whose intake provides important nutritional elements useful for the proper functioning of the body and the prevention of various diseases.
In particular, they are considered the most useful for fighting cholesterol and preventing cardiovascular diseases. They are also an important source of antioxidants and polyphenols that help protect our body from free radicals and premature aging processes.
Pistachios, tasty and delicious, are a very versatile food to be used both peeled and peeled, in grains or pure pasta in the preparation of ice creams and creams , as a condiment for first and second courses and in the production of cured meats .
