Bronte pistachio ◆

Pistache de Bronte

What it is

The trees grow out of fissures in Etna's lava, grafted onto wild terebinth, and they crop in odd years only: growers strip the buds in the even year so the whole harvest arrives at once. Nothing mechanical holds on that ground, which is why the crop still comes down the mountain in baskets.

In the kitchen

Never roast it — heat kills the resinous note you paid for and dulls the green. Blanch briefly to slip the skins if you want the colour, then grind cold and in short bursts, or the paste oils out.

Goes with

Ricotta Honey Orange blossom water Dark chocolate Olive oil Lemon

Same species

Antep pistachio Mastic Pistachio Pistachio oil Pistachio paste

In season alongside

Cauliflower mushroom Cervione hazelnut Charolais Epazote Génépi Hojiso (shiso flower spikes)

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