Pistachio
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Description

Pistachio

 

Product included in the national list of traditional agri-food products (PAT)

Typology PAT : Vegetable products in their natural state or processed

Technical data sheet of the traditional agri-food product (PAT)

No other pistachio has such a bright emerald green color and such an intense, resinous, fat scent. He arrived in Sicily with the Arabs and his dialect name comes from Arabic: frastuca.

Its trees are a tangle of thin and twisted branches that turn pink in September, due to the pistachio bunches that, closed in the husk, look like sugared almonds. It is a demanding and tiring cultivation.

First of all because the plants bear fruit only every two years, and then because they grow in rough terrain, where it is impossible to use any machine: pistachios are harvested by hand, one by one, balancing between the black lava boulders with cloth sacks. neck. Whole, in grains and in pasta, they are an important ingredient of Sicilian pastry: they smell like cassata, nougat, ice cream, cakes and pastries. In some cases, the producers are also traders.

 

Source Pat Cards: Sicily Region 

Card insertion: Ignazio Caloggero

Photo: web

Information contributions: Web, Region of Sicily

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