Exceptional geographical and geological conditions.

After Trapani, its salt marshes and its exceptional olive oil, our culinary journey continues to the east of Sicily, in the town of Bronte. Located in the Province of Catania, its reputation is based above all on its geographical characteristics. Indeed, Bronte is perched on the heights of Etna, the highest active volcano in Europe, included on the UNESCO heritage list. It is the very presence of this fiery mountain which gives its land all its richness and singularity. Very mineral, hot and arid, it has all the favorable conditions for the growth of several plantations. Among these, the pistachio tree is certainly the most representative and the most indigenous.

The Bronte pistachio tree, a unique spectacle.

“We don’t know exactly when it started, but its presence in the region is said to be several centuries old,” Emma tells us, the happy owner and manager of a pistachio orchard located just opposite the imposing northwest slope of Mount Etna, where the Simeto River also originates. Emma , who lived and worked in Milan, Italy’s economic capital, decided to leave everything behind to return to her native land and take over the family legacy. The pistachio tree’s origins remain shrouded in mystery—Persians, Arabs, Phoenicians… it’s difficult to pinpoint its exact origins, except that it certainly came from the Near East. Around 900 AD, the Arabs landed in Sicily, specifically in Marsala; this remains the most plausible explanation today. Recognizing the potential of this land and its similarities to their own, these early travelers decided to graft pistachio seedlings onto local trees. Their intuition proved correct, as the Bronte pistachio tree quickly became fertile and is now considered the most prestigious and highest quality in the world. Visually, the spectacle is equally impressive. On the winding road leading to Emma 's property, we stop by the roadside to collect fragments of black magma scattered abundantly on the ground, remnants of past volcanic eruptions. There, the shape of the pistachio trees is striking. Thanks to the steep and rugged terrain, they have adapted by developing branches with impressive and surprising ramifications. Due to the arid soil, their root systems are equally remarkable. Capable of rooting deep in the soil to access water, it requires no artificial irrigation. Its thick trunk is also resinous, reminiscent of the texture and fragrance of eucalyptus or even frankincense, linking it once again to its Eastern ancestors. The pistachio tree consists of three layers: the flower, the shell, and the fruit. At the beginning of its growth, its flower is a vibrant purple, then gradually fades, changing from light pink to opaque white, signifying complete ripeness.

We visit Emma in the first days of September, just a few days before the picking. A rare event, since it only occurs every other year. Indeed, the pistachio tree is productive in a so-called biennial manner, which makes it all the more rare and precious. This year, the harvest will be fruitful, thanks to the abundant rain and the slope which protects from excessive exposure to the sun, which has been particularly virulent in recent years during the summer period.

To Mori, in all its forms.

At Mori Venice Bar, the pistachios come exclusively from Bronte and from Emma 's property. She strives to produce them in the most natural way possible. No additives or artificial irrigation are used, and the harvest is done entirely by hand.

In our ice creams with its paste, in our pastries with its cream, or in our whole fruit dishes (sea bass carpaccio, pasta, etc.), we use it and present it in all its forms.

MORI's, our takeaway and delivery website, also offers it as a spread or pesto, ideal for pasta. Recently, in an exclusive collaboration with Albero Galluffo, pistachio-infused olive oil has also been added, symbolizing the sacred union between eastern and western Sicily.

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