![]() It is marketed in many forms: not shelled, peeled, in grain, as flour, in sticks, sliced, or as pistachio paste. The remaining 20% is used in the national industry: 55% in the industry of sausages, 30% in the confectionery industry, and 15% in the industry of icecream. 80% of the Pistacchio di Bronte is exported, especially to France, Germany, Switzerland, USA, Japan. This is a wealth of over 20 million Euros, which represents just over 1% of the world production of pistachios, but, as this product is sought after by the finest markets, this production has a great economic and cultural value. Therefore, the processing industries do not keep stocks of ‘peeled’ product, while just shelled and unpeeled pistachio can be kept in the refrigerator for well over a year.Īt Bronte over 30 million quintals of pistachios are collected. On the other hand after prolonged rest its colour tends to fade. In a cool and dry environment, this product keeps its colour for several months. The DOP trademark is associated with the symbol of Etna and a composition of open pistachios, in different shades of green. The Protected Designation of Origin concerns an area of production between 300 and 900 metres above sea level regarding the territory of Bronte, Adrano, and Biancavilla. The Pistacchio di Bronte, always threatened by imports of similar products characterized by far lower quality, has now won the international acknowledgement it deserves: the European symbol of the DOP is associated with the one of the Consortium on packaging and labels, in order to avoid counterfeits. Unlike the products of American or Asian origin, which are mostly yellow-green, the Pistacchio di Bronte is characterized by an intense bright green colour, with very marked aroma and flavour. ![]() It is a symbol of a land which withstands the volcano and takes advantage of its fertility. The fruit of the 'Pistacchio verde di Bronte' is sweet, delicate, aromatic, characterized by an intense green colour. The pistachio tree, twisted, characterized by a reddish bark, which becomes grey when the plant is grown, is widespread in the Middle East, Iran, California, and China, but the one which produces the finest fruits is at Bronte, a municipality on the hills in the Park of Etna. According to some theories, it comes from Psitacco, a town of Syria. It was already known by Babylonians, Assyrians, Jordanians, Greeks. Cut with a warm, dry serrated knife and serve slices with coffee and amaretti cookies.The pistachio is a fruit which boasts a very ancient history. To serve, remove the top plastic wrap and invert the loaf onto a serving platter. Cover the pan with plastic wrap and place in the freezer for 8 hours. Pour the mixture into a 9x5-inch loaf pan lined with plastic wrap. Fold in the remaining whipped cream, then gently stir in the chocolate and reserved pistachio brittle. Fold one-third of the whipped cream into the meringue to lighten the egg white mixture. In a separate bowl, beat the whipping cream and vanilla together until stiff peaks form. Add the pistachio paste and beat for another minute. Turn up the mixer to medium-high and whip until the meringue is glossy and cool to the touch, 5-7 minutes. (Be careful here, the sugar syrup is hot!). Once the syrup comes to temperature, reduce the mixer speed to medium-low and add the syrup in a slow, steady stream down the side of the bowl. ![]() Meanwhile, beat the egg whites in a stand mixer at high speed until soft peaks form. Roughly chop the brittle into small pieces and set aside.įor the semifreddo base: Combine the sugar and water in a small saucepan and cook over medium heat, without stirring, until the temperature registers 238☏ on a candy thermometer, about 5 minutes. Pour the mixture out onto an oiled baking sheet or nonstick mat and cool completely, about 30 minutes. Remove from the heat and stir in the pistachios. Swirl the pan gently until the syrup is uniformly golden. Reduce the heat to medium and continue to cook until the sugar syrup begins to turn golden around the edges of the pan. For the pistachio brittle: Combine the sugar and water in a small saucepan and cook over medium-high heat until the sugar starts to dissolve.
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