Sicily is the only Italian region where the pistachio nut is produced.

The Arabs , during their colonisation of the island, introduced and promoted the usage of this product into our cuisine.

In the village of Bronte , known for the cultivation of this fruit, the pistachio is called “the green gold” because it represents the most important economic resource of the territory.

The pistachio made in Bronte is sweet, delicate, aromatic and overall unique.


It is appreciated on the Italian and foreign markets for its unique taste and its nature suitable for any usage, both for sweet or savoury plates.

It is used in the pastry making to prepare cakes, pasta, nougats, mousse, sugared almonds, ice creams and crushed-ice drink, but it is also delicious for the main and secondary courses.

The fruit is commercialized in various ways: Tignosella (shelled), peeled (shelled and without endocarp), granulated, flour, rods, sliced or in paste.

The Festival of Pistachio nut takes place in September in the small town of Bronte.