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DOS Sicilia Fruit and vegetables supply chain

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Consortium for the Protection of Green Pistachio of Bronte IGP 

The Consortium for the protection of green Pistachio of Bronte PDO, whose deed of incorporation was stipulated on November 3, 2004, was born with the aim of defending, safeguarding and promoting the main product of the territory, unique in its kind: the Green Pistachio of Bronte DOP. 

The green gold as it is also called, represents the main economic resource of the vast and varied territory of Bronte, with a production with peculiar characteristics: a fruit with an; emerald green; color with a taste and aroma universally recognized as unique and details.

These characteristics are due precisely to the place of production, in fact in a; scary; and impervious land such as that of the Bronte area, an extraordinary combination is achieved between the plant and the lava soil, favoring the production of a sought-after fruit used in pastry and gastronomy for its high organoleptic properties.

Consortium for the Protection of Green Pistachio from Bronte PDO 

Piazza Nunzio Azzia, 14 - Bronte (CT)
Tel: +39 0958838248

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Product data sheet 

DESCRIPTION
The Pistachio Verde di Bronte PDO designates the fruit in the dry state in shell, shelled or peeled of plants of the Pistacia vera species, Neapolitan cultivar (also called Bianca or Nostrale).

PRODUCTION AREA
The production area of Pistachio Verde di Bronte PDO involves the municipalities of Bronte, Adrano and Biancavilla in the province of Catania, in the Sicily region.
 
METHOD OF PRODUCTION
The product is grown mainly on lava soils. The terebinth thrives on this substrate, the common name of the Pistacia terebinthus plant which is the most important graft holder for the propagation of the Green Pistachio of Bronte PDO. Pistachio groves can be specialized or associated with other types of plants; the forms of breeding allowed are the "ceppaia", the "free pot" or the "monocaule". The harvest is done by hand, every two years, generally in the period between 20 August and 10 October. Within 24 hours of harvesting, the "hulling" is carried out, that is, the leathery shell covering the fruit must be removed. Subsequently, the nuts are dried in the sun or in environments where the temperature is kept around 40-50 ° C, until seeds with residual humidity between 4 and 6% are obtained. Part of the product is also shelled and peeled, removing the reddish-purple film by immersion in boiling water, followed by drying. Any shelling or peeling of the pistachios can be done mechanically. The storage phase can last up to 24 months after harvesting and must take place by placing the dried fruits in jute, paper or polyethylene bags..

APPEARANCE AND TASTE
The Pistachio Verde di Bronte PDO has an elongated and slightly compressed shape, the size of an olive. Inside the shell, the emerald green seed is covered with a ruby red film. The flavor is strongly aromatic.
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GASTRONOMY
The Pistacchio Verde di Bronte PDO can be kept in a cool and dry place. It can be consumed without the need for further cooking or processing, as a snack or aperitif, but thanks to its peculiar aroma and quality it has always been the main element of Sicilian pastry and cooking in general. It is traditionally used by the pastry chefs of the city of Bronte as an ingredient for ice creams, pastes, creams and liqueurs, or the tasty "pistachio cake" with chocolate-filled sponge cake. It is also the protagonist of first and second courses.

DISTINCTIVE NOTE
The Pistachio Verde di Bronte PDO is neither roasted nor salted. In addition to the uniform green color and the marked aromaticity, it owes its peculiarity to the numerous nutritional properties. The fruit in fact contains vitamin A and is rich in iron, phosphorus and monounsaturated fats, in particular palmitic acid minimum 10%, linoleic acid minimum 15% and elements that favor the strengthening of the defenses and the well-being of the organism.

Complete product sheet available on the official website ofQualivita Foundation

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