The "Pistacia vera "is the tree of the Anacardiaceae species, with height of around 3-4 meters.

It can reach up to 5-8 meters, and to an average age of 300 years.

Inside, the fruit made by the drupe, with an oval endocarp whose shell is hard and thin, with a seed inside, called "pistachio" of a bright green colour under a purple skin.

The harvest is the most tiring part.

This hard work takes place from late August to late September.

The "Pistacia vera" bears fruit every two years.

Therefore, it is possible to have a constant crop, very substantial in terms of quantity and quality. 

The most suitable habit for the pistachio is in areas where the winter is very cool and the summers are hot and long.

In the case of Italy, it grows almost exclusively in Sicily, in a very large area.

The most famous town for the production of this typical fruit is Sicily, a place located in the province of Catania, at the foot of the highest volcano in Europe: MOUNT ETNA.

Sicily constitutes only 1.2% of the world productions of pistachio, but the quality of the fruit and the plant grown there are far superior to other plants and fruits of pistachios spread throughout the rest of the world.

All of this occurs thanks to the volcanic area and its land, "the sciara" (volcanic material). In fact, the famous Green Pistachio from Sicily is used in confectionery, both shelled that peeled or chopped into flour, to prepare creams, ice creams and drinks.

It is used in the production of cured meats and cheeses, or as seasoning for first and second courses.

The pistachio also provides products used in Restaurants, bakeries and ice cream parlours in the form of pure pastes,creams and pesto sauces.