The Arabs, ripping off Sicily from the Byzantines, advertised and also shared the society of Pistachio in the island as well as, to validate this, just think about the etymological affinity of the dialectal name offered to pistachio with the matching Arabic term. Frastuca (the fruit) and also Frastucara (the plant) are acquired, as a matter of fact, from Arabic words "fristach", "frastuch" and also "festuch", in their turn derived from the Persian word "fistich". The species has had specifically development beginning with the second half of the nineteenth century in the provinces of Caltanissetta, Agrigento and Catania.In the latter, at the foot of Mount Etna, in the region of Bronte, the society of Pistachio experienced the greatest growth in 1860 to make sure that whole fields and also uninhabited lots were become pistacchieti and also pistachio ended up being the centre of all the farming and also economic system of the location.
The pistachio (Pistacia vera) is a bush, seldom a small tree, high up to 6 metres, with deep roots, knotted as well as twisted trunk brown grey as well as the deciduous foliage. If we wish to grow the pistachio, it is needed to know that every 8 women plants we need to grow a man, the Terebinth (Pistacia Terebinthus, in your area called "scornabecco" or even "spaccasassi"), and still recognize that the male has to be planted in windward, while women in downwind, to ensure that the air circulation can carry the pollen of flowers by men as much as the pistil of the ladies. The soil, defined by volcanic rocks, develops considerable obstacles to the mechanization of all social methods necessary to the production of Pistachios as well as causes high production prices. The pistachio of the volcano Etna is enforced a two-year production cycle, in order not to excessively emphasize the plant and also get a higher quality Pistachio.
The fruit of the pistachio comes in bunches similar to those of cherries, but with a much larger number of elements. They are walnuts, with chewy as well as resinous husk enveloping the woody shell that is very resistant. It will be for the remarkable mix between the plant and the lava terrain, rich in mineral salts, it will certainly be for the Sun as well as the air of this land; the fact is that the Pistachio created in this part of the island grows rich and also goes beyond in regards to scent, preference and organoleptic residential properties of the remaining worldwide production. No one else has an emerald environment-friendly so bright as well as smell so intense. After gathering, the pistachio is husked and after that entrusted to dry in the sun for 5-6 days. By eliminating the husk of the fruit you get in-shell pistachios, in your area called "Tignosella", after that shelled as well as peeled. In a great, completely dry atmosphere the product maintains shade as well as flavor for a number of months.