This pistachio variety grows only in the hilly land around Bronte, Catania, and only here does it acquire a bright emerald-green color and an intense, resinous fragrance. Pistachio nuts are harvested in September and are used in the making of many confections, such as brittles, nougats, cakes and pastries.
SbrisolaPistacchio
With Green Pistachio from Bronte PDO and Marano cornflour.
code 532 - 200 g - 7.05 oz
PISTACHIO CRUMBLE CAKE
The Sbrisola Pistacchio is a reinvention of the Mantuan sbrisolona (crumble cake) – a traditional farmer’s sweet that has been enriched and recreated here by the craftsmanship of Dario Loison. The crumbly and irresistible consistency of this cake derives from the white cornflour mixed with butter. The dough is then embellished with Green Pistachio from Bronte, a Slow Food presidium. A selection of the highest quality ingredients that make this sweet Made in Italy par excellence.
Pistachios from Bronte
Marano Cornmeal
Marano cornmeal is obtained by milling Marano corn, a variety of corn primarily cultivated in Italy. It has an intense yellow color and a robust, aromatic flavor. This flour is often used in the preparation of traditional dishes like polenta, but it can also be employed in various sweet and savory recipes.
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