1. Varieties
The Iranian pistachio is the best known, and also the oldest, with some plants dating from the 17th century.
Tapered, small and fragrant, it is harvested just before maturity when the aromas are most powerful.
But, according to specialists, the Rolls is still the pistachio of Bronte, recognizable by its purple touches.
Cultivated in the foothills of Etna, it is rich in minerals and harvested by hand every other year.
Hence its staggering price.
Rounder, it has a unique texture and flavor recognized by an AOP (protected designation of origin).
Just like the pistachio from Aegina in Greece or that from Gaziantep, produced on the Anatolian plateaus in Turkey, the key ingredient in baklava.
Finally, the Californian pistachio, introduced to the United States following the embargo imposed on Iran after the Islamic Revolution, is the most widespread.
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