The pistachio was brought to Italy by the Romans at the end of Tiberius' rule - between 20 and 30 AD. - thanks to Lucius Vitellius, at that time Governor of Syria. In Sicily, widespread cultivation can be traced back to the period of Arab rule between the eighth and ninth centuries AD. In fact, the terms "frastuca" and "frastucara" indicating the nut and the plant, are derived from the Arabic word "fustuq." The Arabs have always described Sicily as "the garden of paradise" and we have them to thank for bringing the cultivation of lemons, oranges, sugar cane, cotton, palm, papyrus, eggplant and the pistachio to Sicily. Pistachio cultivation in Sicily is confined to the province of Catania, which is characterized by fertile soil that has evolved on substrates of volcanic origin, making it particularly suitable for cultivation of the pistachio.
This DOP product is the main ingredient in many typical Sicilian recipes and particularly in those of Catania. Desserts such as ice-cream, nougat, and many types of dry pastry use pistachios as a base. They are also excellent eaten dried and just shelled.
The identification logo shows the wording “Denominazione di Origine Protetta D.o.p.,” the underlying depiction of the volcano Etna, the pistachio and the writing on the bottom,”Pistacchio Verde di Bronte.”