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Our plots of lava land have Etna behind them. Tortuous and overhanging, they seem to be the most inaccessible places to be the cradle of our beloved pistachio. Instead, climate, position and millenary Sciara are responsible for so much wealth.
While the branches rest on the ground and intertwine, the tree will have to be 12-14 years old to make the most of it.
The Italian municipality of the metropolitan city of Catania in Sicily, of 19,172 inhabitants, extends to the western slopes of Etna and overlooks the Simeto valley, looking towards the Nebrodi Mountains.
It is difficult to enter the camp with cars: you have to climb, touch branch by branch, tree by tree, pistachio by pistachio. Care, attention and passion are needed.
Patience, delicacy, determination.
Removed from the trees once every two years before harvest, to allow the plant to rest and resist natural adversity.
Every two odd years from the complete ripening of the tree, the harvest begins between August and September, exclusively by hand: the fruits are solicited and dropped into the bags tied around the neck of the collectors, or on the sheets under the trees.
The collected pistachio is placed on the drying racks to sunbathe for drying. Then it will be ready to be marketed as pistachio in shell. The pistachio brought to the laboratory will instead be shelled or transformed to be packaged.
We pack our treasure, grown with natural processes and produced with organic ingredients, to be able to share it with you. The packaging is simple and made from recycled material and from sustainably managed forests. Each package is designed to be reused.
So that you can make an informed choice, we have always shared all our characteristics on each label. Thus we protect our peculiarities and your health, guarantee the circulation of safe and healthy food and ensure the right to information.
