The kernels are a striking vibrant green, often more intense than pistachios from other regions. This is partly due to higher chlorophyll levels and soil minerals.
Because of the volcanic soil’s mineral content and sun exposure, they have a sweet, delicate yet complex flavor with earthy notes.
These elements are what create the strong flavor, and make them excellent for baked sweets.
Bronte pistachios are amazing for pastes & Gelatos.
They have a higher chlorophyll retention. A natural sweetness which reduces the amount of added sugar needed.
It is the volcanic stress which creates a flavor concentration that is unequaled. Bronte pistachios maintain their aroma when raw or gently heated, maintaining the flavor of the original nut.
Bronte produces a tiny fraction of the world’s pistachios — around 1 % of Italy’s production and a tiny slice of global output. This scarcity, along with the intense labor involved, adds to their reputation and value.
The Protected Designation of Origin (PDO/DOP) status granted in 2009 means only pistachios grown and processed in this specific area can legally be called Pistacchio Verde di Bronte.
Bronte pistachios are prized in both sweet (gelatos, pastries) and savory (pestos, sauces, meats) applications, where their bold flavor and color make a difference.
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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