It was in that country that the Romans discovered it in AD 37 and took it back to Italy. At the same time, in the Mediterranean basin, Dioscorides, a Greek doctor and botanist, proclaimed the pistachio to be the most delicate nut. That reputation took some time, however, to cross the Alps and reach Central Europe.
In the end, it was in Italian cookery that the pistachio came to prominence. It turns up in a varied range of recipes, both sweet and savoury. The country became the heartland of production for this coveted nut. Cultivated in Italy and Sicily, pistachio trees eventually arrived in southern France. In the 17th century, Louis XIV brought them to the port city of Marseille from Persia.
But the pistachio is not confined to just cake recipes. Its understated role was to extend to savoury dishes as the Second World War came to an end. Pistachios can be added to a large number of stews, enhance tagines, and liven up rustic terrines. Playing a secondary, discreet role in patisserie, the nut can be found in traditional recipes from all across Europe.
The green gold has even found its way into art, such as a Persian tale by Catherine Zarcate: “Le Loukoum à la pistache” (The pistachio Turkish delight). The story tells of a vizier who, following a plot against him, ends up in prison. From his deep, dark dungeon, the fallen vizier dreams of just one thing… a delicious pistachio Turkish delight.
With an aperitif, roasted and salted, in sausages (as made by certain European producers), as an ingredient in Oriental pastries including baklava, and more… The pistachio has found its way onto our plates, from starter to dessert. And traditional ice creams and pastries are no different!
Favourite among pastry chefs is the green Bronte pistachio, which comes from Sicily, (Pistacchio Verde di Bronte), the only one that can claim Protected Designation of Origin status. Nicolas Bernadé, one of our Relais Desserts members, has paid special homage to the nut, combining it with chocolate with her cake Fleur de Bronte.
Other recipes that honour the pistachio include:
After passing through the kitchens of Alain Ducasse, the laboratories of Ladurée, without forgetting the Ritz, Claire Heitlzer finally opens her workshop and her online shop at the end of October! Under the name «Claire & Producteurs», this concept will defend the values dear to the Alsatian leader: eco-responsibility and gluttony.
Jeffrey Cagnes will open the doors of his own shop on 21 September in Paris (17'). The opportunity to discover the universe and the creativity of the one who has made his ranges in the prestigious Maison Stohrer, the oldest pastry shop in Paris!
The Omnivore Fall Culinary Festival will take place from 11 to 13 September at the Parc Floral in Paris and will feature pastry. You will meet among others Jade and Jacques Génin, Nina Métayer, Michaël Bartocetti, Christophe Michalak or François Josse!
La Maison Pierre Hermé recrute deux chocolatiers en CDI au sein de son établissement situé à Wittenheim en Alsace. Les postes sont à pourvoir immédiatement. Vos candidatures à l’adresse suivante : firstname.lastname@example.org
Le Chardon Bleu – Olivier Buisson – recrute un btm pâtissier et une mention complémentaire en pâtisserie. Toutes les informations ici.