The Sicilian Pistachio has the shape of elongated seeds, the size of an olive. The color of the fruit is ruby red externally and emerald green internally. The flavor is strongly aromatic. The pistachio plant was introduced into Sicily by the Arabs during their domination. Longevity and the ability to resist adverse environmental conditions have allowed the pistachio to establish itself permanently in poorly cultivable volcanic soils (Etna), so much so that over time it has become the most important tree crop. Around the pistachio, the local population has developed its own traditions and wealth. The pistachio produces one year and rests one year; during the rest year, the few buds that have grown are eliminated so that the plant can store all the energy to explode in the following season. Nicknamed the "green gold" of Sicily, Pistachio owes its peculiarity to the numerous nutritional properties, such as: vitamin A, phosphorus, iron and phenolic substances, all elements that promote the strengthening of the body's defenses and well-being. Sicilian green gold is traditionally used by our pastry chefs as an ingredient for ice creams, pastries, creams and cakes.
