Every 26 February, the world celebrates World Pistachio Day in honour of this green-hued nut.
Whether paired with excellent mortadella, baked into a dessert, or simply shelled and salted, the pistachio is a nut that drives young and old alike wild, and in recent years it has made a comeback in our pastry shops and restaurants.
Who doesn't know the famous pistachio from Bronte, an all-Sicilian variety? It's held in such high regard that it's the most expensive variety on the market, and only received national PDO recognition in 2009.
Where does it really come from? The plant has ancient origins, and its cultivation dates back thousands of years. It's thought that the true origin of the pistachio can be traced back to the Palaeolithic: the earliest traces date back to 6760 BC, in Jordan.
However, it was the Greeks and Persians who contributed most to its spread, and over the centuries pistachio cultivation extended to other regions of the world, such as Turkey, Syria, Greece, Egypt and Italy.
In Sicily, it's believed this fruit arrived in 827 with the Arabs, and from there blossomed the well-known love affair with the town of Bronte.
The pistachio is a very versatile ingredient, used by chefs and pastry makers in all sorts of preparations. The most common use when it comes to pistachio is in making desserts.
It's also hugely popular in savoury dishes. From pasta to salads, right through to fish and meat: the pistachio is so versatile it can be turned into anything, from chopped grains, to sauce, to pesto.
This nut is also eaten in its most natural form, simply as a dried nut. It's rich in protein, fibre, vitamins and antioxidants. It's excellent for controlling cholesterol levels and for strengthening bones!
One of the lesser-known and less widespread uses of this food, however, is undoubtedly in drinks: pistachio milk is a vegan, lactose-free beverage. It's made by grinding toasted pistachios, mixing them with water and other ingredients such as sugar, vanilla and salt. The mixture is then blended to make the drink smooth and even.
They call it “green gold” because pistachio prices have hit record highs. For the public, the cost of a kilo of shelled Bronte DOP pistachios reaches €62, compared with around €35 for top-quality pistachios from Greece and California.
The pistachio is a trend: in Italy, it has become a genuine craze in recent years, but the phenomenon is global, so much so that today we celebrate World Pistachio Day!