The pistachio tree has an irregular foliage and grows to 5–6 m in height. It is very long-lived, at times surviving for up to 300 years, is well-suited to poor, stony terrain and needs little cultivation. In ancient times it grew naturally in Syria and the entire Mesopotamia area.
In his chronicles Pliny recounted that it was brought from that region to Italy and to Spain. It is now grown in many Mediterranean areas.
The fruit is a drupe with an oval endocarp and a thin, hard shell containing the seed, commonly called “pistacchio”, which is bright green under a mauve skin.
The tree flowers in April and the fruits are gathered in September-October. Although it is said to have a two-year cycle, the tree actually bears fruit each year. However, it has “charging” years of more abundant production and “discharging” years of leaner production. All fruit is removed and production suppressed in the “lean” years so as to be increased in more abundant years.
Once gathered the husk covering the woody shell is removed and the seed is dried to allow its conservation for future sale.
Pistachio nuts are used both shelled and peeled, often toasted and salted, in the making of confectionery. They are used in the preparation of ice-cream, creams and drinks; in the production of salumi, or as condiments in first and second dishes.
For our range we have inspiringly added Granella di Pistacchio Siciliano (Sicilian Pistachio Nibs) to the chocolate and also Balinese Fleur de Sel, well-known for its ability to enhance every flavour. We have thus enriched one of our bars in order to achieve just the right degree of tasty crispness which we hope will delight your palate.