The sky was blue, the air crisp and Etna was smoking.Bronte is the pistachio capital of Sicily. The trees are not indigenous but they date back to the days of the Phoenicians, so almost native. The Sicilian pistachios are longer, thinner and richer in flavor than other pistachios, probably due to the volcanic soil and biennial harvesting.
We were thrilled to spend the day with Laura Lupo, owner of Aricchigia. This company is about five years old, but the pistachios, almonds, olives and fruits are from their family farm which goes back at least three generations.
The organic farm is filled with volcanic stones and Mt. Etna is visibly steaming and smoking in the not-really-distant distance. Trees grow around and through the stones. Dried nuts are then used in savory (pesto, oils) and sweet (cream/spreads) products. It was our first look at a pistachio tree; we learned there…
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