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The Mediterranean has always been just one of the major exchange centre for the improvement of the world alimentary products.

Traditionally has actually been the sea of the taste, of the flavours, of fragrance, of flavor. A peculiar characteristic that has developed the culture, the economic climate as well as also the views, transforming it deeply as well as in a manner virtually irreparable.

Seasoning generally yet also basil, rosemary, pepper, olives, citrus a glass of wine and the creeping plant and various other hundreds of products and cultivations that have actually invaded as well as altered this social and geographic area giving products exchange as well as likewise to a cultural comparison preserving a continuous common worth of taste and also customs.

The products, typically of mid-eastern origin, stand for a specific aspect of this patrimony and also have had a amazing influence in the European as well as Mediterranean gastronomic culture.

Cuscus, pepper, wine, chestnuts and thousands of other products originate from modern and millenary exchange as well as the Mediterranean sea has actually always been its communication space.

Pistachio, an remarkably antique fruit, understood to Babylonians, Assyrians, Jordanians, Greeks, pointed out even in guide of Genesis as well as reported on the tower put up by the king of Assyrians around the VI century B.C., is among the alimentary items included in the gastronomic patrimony of the Mediterranean individuals.

Of this valuable fruit, offered Sicily by the Arabs, Bronte represents the major manufacturing area in Italy.

Iran is the biggest producer of pistachio on the planet with a surface of 230.000 hectares followed by Turkey with 39.000 hectares, USA with 31.000 hectares and also Syria with 20.000 hectares.

In Europe just Italy, Greece and also Spain create pistachio/ the first two with about 9.000 hectares and Spain with 1.500, of which 2.000 in Andalusia.

In Sicily the pistachio grows prevalently in Bronte occupying there about 80% of the cultivable location, likewise in Adrano as well as Ragalna, in the district of Agrigento, specifically in Favara as well as Raffadali, as well as ultimately in S.Cataldo, district of Caltanissetta.

The average biennial Sicilian manufacturing is about 32.000 quintals of shelled item, 80% of which is exported abroad.