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Pistachio is the symbol of Sicily, and the pistachio from Bronte, a town in the province of Catania, is one of the most prized and famous varieties ever, protected by the PDO quality mark. The blogger and Masterchef 8 winner, Valeria Raciti, pays tribute to this food, considered the green gold of dried fruit, telling us its story and presenting her own version of an ethnic-flavored recipe: baklava.
“For me, cooking represents a bridge between different cultures, and Sicilian cuisine is precisely the symbol of this concept. Throughout history, this land has been influenced and enriched by other countries, like Turkey, which is currently experiencing dramatic times. I chose to make my personal version of baklava, deliberately blending Sicilian and Turkish pistachios, to send a sweet thought to the populations affected by this earthquake.”
“When I walk through my Sicily, I am always fascinated by the pistachio trees. The branches are twisted, almost bent, but very sturdy. In Bronte, you can see them clinging even to the most rugged terrains. The plant is said to adapt to any condition, yet it can’t be cultivated everywhere. After Bronte’s pistachios, those from Raffadali are also very famous, and though they are recognized worldwide as an excellence, they represent only a small part of total production. Among the main foreign producers of pistachios are Turkey and Syria, and recent catastrophes have brought an entire economic supply chain in these countries to its knees.”
With this dessert, Valeria Raciti shows us how pistachios can enhance and exalt the flavors of any dish, immediately transporting us to the enchanting land of the Moors.
Valeria Raciti, born in 1987, raised in Sicily in a large and close family. Her love for the land and strong sense of belonging to a united family has always encouraged her to “stay” and find stability in her roots. Winner of the eighth edition of Masterchef, she now has a highly followed column on her personal social media #questaveladevoproprioraccontare.
