Pistachio of Bronte
'The Pistachio of Bronte'
A symbol of Sicilian cuisine, which is gathered on the slopes of Etna. A mountain that smokes menacingly, but on whose slopes grow delights and stories of young chefs and entrepreneurs for whom the volcano is life
If you think of Sicily, think of sweets, crunchy cannoli that contain soft and sweet ricotta, and granita at breakfast to dip the brioche. If it were a taste, Sicily would be the sweet of its pastry, the sugar tip of eggplant caponata, the raisins that also dot the savory dishes. Think of these ancient flavors, of gestures that are repeated for generations that are always the same, like a ritual, but Sicily is also a land of young people, of innovation, of betting. Won.
Etna stands out on the horizon, it snorts to remember that it has not yet died out, threatening. But the volcano for those who live there is not fear, it is above all life, because from its steep slopes and from the lava terrain, memory of past eruptions, excellences flourish. The Bronte pistachio is one of these, sweet and salty, known and loved all over the world.
Norbert in his Journey to Sicily undertaken for the Stories of Haute Cuisine series, produced by Miele, could not but stop in an area so rich in products, flavors and stories of Sicilians who made their mountain their fortune.
Meet the Expert
The Agricultural Company of Letizia Grigoli, from dried pistachios in shell or natural, obtains products like pistachio cream, pistachio pesto and oil, bases for ice cream, crunchy, pasta without flour, brontese biscuits and bacetti.
with pistachio pesto
The Pistachio of Bronte
told by Giovanni Santoro
As old as the Bible, the pistachio arrived in Sicily with the Arabs who planted the first crops. This long-lived and leathery plant can also grow clinging on lava and steep soils, like the slopes of Etna and the territory of Bronte, extreme but capable of making it express its maximum qualities. It is harvested every two years, only after having absorbed from the black earth of the volcano all those nutrients that release its unmistakable aromas, scents and flavors to the fruit. This is why this "green gold" is so precious, unique and capable of supporting over a thousand producers.
"I still remember the smell of roasted pistachio that was sold on the street in town festivals. I've always loved it, since I was a child and I use it both fresh and toasted in my kitchen ”says Giovanni Santoro.
For me, to make haute cuisine is to respect the raw material of my territory, Etna, rediscovering ancient recipes and flavors, bringing them with innovation to the present day, to be modern ”. "Shalare" in Sicilian dialect means to feel joy and pleasure, like the name of his restaurant, and that's exactly what happens in the kitchen of Giovanni and of Sicily.