"PISTACCHIO SGUSCIATO VERDE DI BRONTE" D.O.P. - 100g Don Tanu

"BRONTE GREEN SHELLED PISTACHIO" DOP - 100g

€10.30

Brief description: The cultivation of pistachio was introduced by the Arabs, as the etymology of the Sicilian dialect word "fastuca" which would correspond to the Arabic word "fastuq" would seem to testify. It is precisely to the Arabs that we owe many recipes of sweets filled with almonds, dates and pistachios, sweet cornerstones of Sicilian pastry.

Ingredients: Lightly toasted green pistachio from Bronte DOP. 100% green pistachio from Bronte DOP Obtained from the shelling of the last harvest, on the western side of Etna. Naturally dried in the sun, natural, unsalted, unsalted, shelled. It may contain traces of other nuts. Lactose-free, gluten-free, vegan.

It may contain traces of other nuts.

Lactose-free, gluten-free, vegan.

Storage: Store in a cool, dry place away from heat sources.

Product subject to natural weight loss.

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The cultivation of pistachio was introduced by the Arabs, as the etymology of the Sicilian dialect term "fastuca" which would correspond to the Arabic term "fastuq" would seem to testify. It is precisely to the Arabs that we owe many recipes of sweets filled with almonds, dates and pistachios, sweet cornerstones of Sicilian pastry.

Don Tanu was born from the idea and the desire to transmit the passion for one of the most famous Sicilian excellences in the world: the Bronte pistachio DOP, whose uniqueness is guaranteed by the DOP certification.

Don Tanu is keen to communicate not only the dedication to the products of his land but also the history of an island, Sicily, a land rich in ancient traditions and strong and authentic values that are handed down from generation to generation.

The cultivation of pistachio was introduced by the Arabs, as the etymology of the Sicilian dialect term "fastuca" which would correspond to the Arabic term "fastuq" would seem to testify.
It is precisely to the Arabs that we owe many recipes of sweets filled with almonds, dates and pistachios, sweet cornerstones of Sicilian pastry.

Since 1929, Bronte has been the reference point of the national pistachio sector. The primacy has been conquered thanks to the work of Sicilian farmers who for more than 200 years have made arid and rough soils the ideal context to create a vast area of pistachio enhancing the terebinth (Pistacia terebinthus). However, it is precisely the volcanic soil of Etna that makes pistachio the excellence known and appreciated all over the world.

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