It is now in its XXX edition, the Festival once again presents his audience with multiple events which will attract tourists from all parts of the island. L’Expo Pistachio leaves room not only to the palates and the lovers of taste, but also to artists who will meet along Corso Umberto and the historic center of the town. It was held from the 27 al 29 September and from 4 al 6 October 2019!
The event has become a real Taste tourist circuit, but also the traditions and art. The city of Bronte offer, indeed, not only the green gold that produces, but also many historical monuments which they can be visited by tourists who reach the city on the days indicated.
Pistachio, between sacred and profane
of plant origin Persian, native to the Mediterranean basin, the pistachio is mentioned in the Old Testament. The name seems to come from Psitacco, cities of Syria, according to legend, pistachios were a favorite food of the Queen of Sheba, which he wanted the whole production of its lands were used exclusively to meet her and her court. While the eleventh century physician Avicenna talking sentenziava pistachios: "Usansi pistachios in foods and beverages that are made for Venus madonna". E, indeed, the fruit became for centuries, along with almonds and pine nuts, key ingredient of "restorative" food for those suffering from physical and sexual decay.
If the pistachio is still called today's "green gold", It is not only for the emerald, for those organoleptic characteristics, derived from a unique microclimate, making it a fruit of high value, excellent shape and flavor than pistachios from other countries.
Because only in odd-numbered years
Etna is harvested in September, preceded by a light rain, that does not fail in this period and swells the fruits. To take pistachios one must climb along mule tracks, on the black earth, between 400 Hey 1000 meters high. «It is strictly collected by hand – explains Fabio Meli, agronomist - with associated neck Bags, because no mechanical means can get on sciara, the casting of cooled volcanic lava, which is a very hard ground and that only Pistachio roots can penetrate ".
It is harvested every two years. Only then the plant has time to absorb the lava soil all the nutrients that release the fruit and its unmistakable aroma and flavor. There are about 10 thousand people who move in Bronte in the time of collection. "A part of the production is kept in cold storage to 13-14 degrees and left in the shell so as to perfectly preserve it for the year "equal" in which no production takes place. After harvesting pistachio must be dried in the sun for a few days or, in case of rain, in small furnaces or in the greenhouse ', says Francesco Paparo, cultivator for generations.
