{"id":1810,"date":"2022-01-18T15:01:16","date_gmt":"2022-01-18T15:01:16","guid":{"rendered":"https:\/\/torrisis.com\/?p=1810"},"modified":"2022-01-18T15:18:47","modified_gmt":"2022-01-18T15:18:47","slug":"il-pistacchio-verde-di-bronte-origini-proprieta-usi-e-consumi","status":"publish","type":"post","link":"https:\/\/torrisis.com\/en\/the-green-pistachio-of-bronte-origins-properties-uses-and-consumption\/","title":{"rendered":"THE GREEN BRONTE PISTACHIO - ORIGINS, PROPERTIES, USES AND CONSUMPTION"},"content":{"rendered":"
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THE PISTACHIO IN SICILY<\/h2>

The succession of multiple civilisations has contributed to the enrichment of the historical, cultural and especially culinary heritage of Sicily, the largest island in the Mediterranean Sea.<\/p>

In fact, the advent of pistachios in Sicily dates back to the 8th century B.C., to the occupation of the island by the Arabs, who considered Etna's lava soil excellent for the cultivation of this ancient plant.<\/p>

It is from here that the 'Pistacchio Verde di Bronte DOP' was born, today considered among the best in the world for its nutritional and organoleptic properties.<\/p>

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CULTIVATION OF THE GREEN PISTACHIO OF BRONTE:<\/h2>

The small city of Bronte has managed to make the most of the cultivation and production of the world's best-loved Pistachio. The Bronte Pistachio, grown on the slopes of Mount Etna, is harvested entirely by hand, without the aid of mechanical aids, thus preserving the naturalness of the product and maintaining its habitat. Harvesting takes place every two years, during the hottest time of the year between late August and early September. After being harvested, the pistachio is shredded and dried for a day in the sun.<\/p>

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CHARACTERISTICS OF THE GREEN BRONTE DOP PISTACHIO - PROPERTIES AND BENEFITS<\/h2>

The 'Pistacchio verde di Bronte', from the Sicilian 'frastuca' or better known as 'green gold' for its intense emerald colour, has unique organoleptic and nutritional properties.<\/p>

The lava soil on which it grows promotes a high load of minerals and nutrients that make the pistachio an inexhaustible source of energy and well-being for the body.<\/p>

Indeed, thanks to the presence of monounsaturated fats, it significantly lowers the level of bad cholesterol in the blood, helped, moreover, by vitamin B6, which oxygenates the blood, stimulating the production of haemoglobin.<\/p>

The vascular system benefits greatly from the consumption of pistachios as a food rich in mineral salts. These include phosphorus, which, by breaking down amino acids, is able to keep blood sugar under control and consequently helps fight diabetes. While the presence of copper favours the absorption of iron and is therefore an excellent food for combating anaemia.<\/p>

Did you know that pistachios also relieve stress? All thanks to Vitamin B6, mentioned above, which stimulates the production of myelin, a substance that presides over the exchange of information between the nerve fibres in our brain, thus promoting good mood.<\/p>

Due to their content of Omega 3, Omega 6 and folic acid, pistachios are excellent in pregnancy as they help the proper development of the foetus. They are perfect anti-cancer agents as they are rich in beta-carotene and are loaded with selenium, zinc, lutein and vitamin H.<\/p>

L'World Health Organisation recommends eating 30g of pistachios<\/strong> a day, to bring such benefits to your body.<\/em><\/p>

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USES IN COOKING:<\/h2>

With its intense flavour and sweet aftertaste, Pistachio is a very versatile product in the kitchen, both for making tasty appetisers and healthy snacks, and for creating sweet and savoury recipes with an irresistible taste. Just choose the right product and you're done!<\/p>

If you are on a healthy diet, I recommend consuming the pistachio<\/strong><\/a>, raw, perhaps during your daily breaks. Instead, if you are looking for something more appetising, the pistachio spread<\/strong><\/a> or pistachio pesto are the products for you. You could add them anywhere!<\/p>

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TIPS AND USE OF PESTO AND PISTACHIO SPREADS<\/h2>

For the Pistachio Spreadable Cream<\/strong><\/a>:<\/p>

Spread the pistachio cream on bread, croutons, pizza, ice cream or if you like, you can do as I do, straight from the jar.<\/p>

For the pistachio pesto<\/strong><\/a>:<\/p>

on pasta, as a base for pizza instead of the classic tomato puree and as a sauce to accompany meat and fish dishes. You will not regret it!<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

THE PISTACHIO IN SICILY The succession of different civilisations has contributed to the enrichment of the historical, cultural and cultural...<\/p>","protected":false},"author":2,"featured_media":1812,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[45],"tags":[],"class_list":["post-1810","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"acf":[],"yoast_head":"\nIL PISTACCHIO VERDE DI BRONTE - ORIGINI, PROPRIET\u00c0, USI E CONSUMI - Torrisis<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/torrisis.com\/en\/the-green-pistachio-of-bronte-origins-properties-uses-and-consumption\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"IL PISTACCHIO VERDE DI BRONTE - 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