The Bronte Pistachio PDO production area is very restricted and includes only a few mountain communities on the north-eastern slope of Mount Etna, where the climate and soil are particularly suited to the cultivation of this dry fruit.

The cultivation of the Bronte PDO pistachio requires great care and attention from the farmers, who must follow a precise cultivation protocol. The pistachio is harvested by hand, when it is still immature and the skin is bright red, and then subjected to a natural drying process.

The Bronte Pistachio PDO is distinguished from other pistachios by its intense and aromatic flavour, sweet taste and crunchy texture. It is used in many Sicilian recipes, from almond pastries to cinnamon sweets, from granitas to ice creams.