Try crushed pistachios instead of breading. It will give a pop of color and flavor!
Origin
Between the slopes of Mount Etna and the Nebrodi mountains, there’s a land where a history of outside domination and culinary traditions are strong. This is where the Bronte pistachio, or “green gold” is grown. This rare, highly fragrant pistachio variety is almost emerald green in color. The world’s most renowned chefs and bakers converge in Bronte to get their hands on this priceless treasure, to use for sweets, gelato, cream and sauces of all types.
In June 9th 2009, the European Union granted the Bronte Pistachio Protected Designation of Origin status. How can you identify it? It has an elongated shape, purple skin and is particularly sweet. You’ll never find salted Bronte pistachios. The harvest happens just once a year in September.
Cookit
There’s not a single shop, cafe or restaurant in Bronte that doesn’t serve recipes based on this brilliant, crunchy pistachio — from nougat to granita to cakes and more. These nuts can take center stage in many recipes and cooking styles: in Germany for example, they’re used to flavor meats, while in France they’re used to decorate chocolate specialties. In Italy they’re well known for making pesto with pistachios, as well as a sweet spread used in warm bread for breakfast. You can go nuts with them!
Did you know
The first instance of the word pistachio stems from the Old Testament and the book of genesis with the terms ‘fristach’ and ‘frastuch’, which in the local dialect would translate as the fruit and the plant respectively. Later when the Arabs arrived, they took notice and began to increase the cultivation of pistachios in Sicily.
