From October 10 to 12 and October 17 to 19, 2025, the Pistachio Festival was held in Bronte, the world-famous capital of pistachios, located in the province of Catania.
The pistachio is a gastronomic jewel of Bronte; its nuts are widely regarded as some of the best in the world and are protected by a DOP designation. The festival was entirely dedicated to this delicious fruit and its countless culinary applications. Visitors enjoyed a variety of dishes, including ice cream, cakes, pasta, arancini, and pastries, while discovering many other recipes that showcased this legacy from the Arabic domination of Sicily.
During the festival, free guided tours were offered through the historic center of Bronte. These tours offered the opportunity to visit the Church of Annunziata, built in the 1500s, which features beautiful paintings and a unique lava-stone window. Visitors were able to explore the Capizzi Gallery, which houses an impressive library left by the Jesuits who once lived in this 18th-century building before being forced to flee.
If you did not get the opportunity to go the festival, you can also buy these famous pistacchios online at Pistasta.it.
Spaghetti con crema di pistacchio
Of course there are many Italian recipes from this region using the Bronte Pistacchio as a key ingredient. If you're craving a super creamy dish, this first course is perfect! Spaghetti with pistachio cream can be prepared in less than 20 minutes, elevating the flavor of the pasta and making a simple plate of spaghetti look fantastic. You can easily make the pistachio cream ahead of time; just cover it with extra virgin olive oil in a glass jar and refrigerate.
Ingredients:
200 g pistachios; 50 g Grana Padano cheese; lemon zest to taste; 1 clove garlic; 100 ml extra virgin olive oil; 100 ml water; 8 basil leaves; salt to taste; 230 g spaghetti
Preparation:
To enhance the delicate flavour of the pistachios, use untoasted and unsalted ones, allowing you to adjust the salt to your preference later. Begin by placing a pot of water on the stove, seasoning it with salt to taste, and bringing it to a boil. In a blender, combine the pistachios, chopped cheese, garlic (you can choose to omit it or use only half), fresh basil, the zest of half an organic lemon, and the water. For a smoother and brighter cream, consider using ice instead of water. Start blending and gradually incorporate high-quality extra virgin olive oil. Finally, season with salt according to your preference. Prepare a large metal bowl for creaming the mixture. This cream should not be heated, as doing so would alter the flavours. Adjust the consistency of the cream based on the amount of paste you have. If you end up with excess paste, you can freeze it for future use. Grazie a Fidelity Cucina!
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