Why Bronte’s Emerald Pistachio Is The Rarest—and Most Expensive—on The Market

Tucked into nan occidental slopes of Mount Etna, nan colony of Bronte is location to less than 20,000 people—but it has go world-famous for producing what galore see nan finest pistachio connected nan planet.

This is nan Pistacchio Verde di Bronte DOP, a uniquely sweet, emerald-green seed harvested by manus only each 2 years, successful odd-numbered harvest seasons. According to Italy’s nationalist statistic agency ISTAT, Bronte produces astir 3,400 tonnes per cycle—a driblet successful nan water compared to nan complete 1 cardinal tonnes harvested globally. But what Bronte offers is rarity and flavour, not volume.

What makes this pistachio special? Its slow, chaotic maturation straight from volcanic stone, without irrigation. The trees are pruned successful moreover years to shop energy, and near to quality nan remainder of nan time. The result: a mini but intensely aromatic nut, grown from nan ancient Pistacia vera assortment grafted onto section chaotic terebinth bushes.

ich successful monounsaturated fats

“The ammunition has hints of aubergine, and nan wrong a vibrant emerald green—never yellow, dissimilar overseas varieties,” said to El País Enrico Cimbali, caput of nan consortium that protects nan DOP label. Rich successful monounsaturated fats, nan nut’s saccharine sensation and agelong decorativeness make it highly sought aft successful haute patisserie and savoury dishes alike.

Harvesting, however, is thing but industrial. The rocky terrain makes machines useless, truthful each seed is gathered by manus successful nan September heat, often taking a afloat time to clear a azygous tree. “It grows retired of nan stone—people don’t judge america until they spot it,” says Melani Minissale of section shaper A Ricchigia. “When I show Greek aliases Spanish producers we don’t usage machines, they deliberation I misunderstood their question.”

Between €55 and €60 per kilo

Bronte’s pistachio sells for betwixt €55 and €60 per kilo, but moreover that doesn’t afloat bespeak nan labour involved: up to 10,000 workers are employed each harvest year.

The nuts are utilized successful countless ways. Laura Lupo, who runs A Ricchigia’s lab, recommends a elemental pesto: 250g of peeled pistachios crushed barren successful a mortar pinch brackish and pepper, past drizzled slow pinch oliva lipid to create a chunky, fragrant paste.

In Bronte’s pastry shops, visitors tin sample pistachio-filled arancini, tarts, cannoli, biscotti, and gelato made pinch 100% section nuts—topped, of course, pinch an other sprinkle of pistachio.