Today we take you to discover a new territory on the western slopes of Mount Etna, known worldwide especially for its D.O.P. pistachio: we are talking about Bronte, in the province of Catania.
Travel is always a discovery, and so a road framed by lava stone, vegetation, glimpses of small villages, and the view of Mount Etna accompanies us throughout our journey.

This small municipality is mainly based on agriculture, often passed down from father to son. Along the way we find olive groves, chestnut woods, hazelnut trees, prickly pear hedges, and pistachio orchards, in a land characterized by clay and volcanic soils.

Meeting Carmelo and the farm

We arrive at our destination, as always curious, and we are welcomed by Carmelo, who will accompany us throughout the day on this journey of taste, telling us about and helping us fully experience his project.

He welcomes us to his farm, a green expanse of fruit trees, plants, and flowers, making us forget the stress of city life: a deep breath and our senses immediately awaken.

A small corner of paradise, where Carmelo is working to remove every architectural barrier in order to make it as inclusive and accessible as possible to anyone who wants to spend time in nature.

The pistachio harvest

After the initial welcome, we are ready to begin our experience by jumping on Carmelo’s jeep, which takes us to a truly unique place. Once there, we find ourselves surrounded by endless pistachio trees growing among lava rocks, and it all feels almost surreal: how do these plants survive without water? But as we know, nature is wonderful and offers unique and unexpected wonders!

Before starting the harvesting activity, Carmelo explains that this plant originates from Persia, and that the fruit exists in both male and female forms. Even as Sicilians, we must admit we did not know this.

We are given small baskets and… straight to work: pistachio harvesting must be done carefully and manually (once the fruit has reached a whitish color), because due to its location among volcanic rocks, the fallen nuts could get lost among the stones. The beauty of this fruit when it ripens is truly unique, and each of us describes it differently: some compare it to small sugar-coated almonds, others to bunches of cherries, and others still to bridal flowers.

Only by experiencing this moment firsthand do we understand why pistachio is called “green gold”, and we are truly happy to have finally had the chance to enjoy this beautiful and evocative experience in nature.

Farm life and lunch with a view of Etna

As usual, there is time for photos and videos to help us best share what this day has given us.

We return to the farm, where Carmelo prepares lunch while we relax by walking around the property, where in addition to some accommodation houses, horses, ponies, goats, chickens, a duck, and three beautiful piebald donkeys live freely.

Throughout the day, we are also accompanied by puppies and many kittens constantly seeking cuddles and play: a truly welcoming place for both adults and children.

There are also many fruit trees scattered around, which we cannot resist, as we love eating what nature offers: apple trees, hazelnut trees, fig trees, walnut trees, all well cared for and abundant!

After a walk and a good amount of fruit picked directly from the trees, it is time for lunch. When we return, we find a beautifully set outdoor table under the shade of a tree, with a gentle breeze blowing and the majestic presence of “A Muntagna” (Mount Etna) in front of us: we cannot wait to taste all the specialties prepared by our host, accompanied by a good glass of local wine.

The pistachio lunch

All strictly zero-kilometer products: bruschetta with pistachio pesto, tomatoes and anchovies with homemade bread, aged cheese, and roasted peppers, whose authenticity is immediately noticeable. But this is only the beginning, followed by an excellent plate of pistachio penne pasta. Thinking the meal was over, another course arrives: pork strips from the Nebrodi black pig with pistachio, sausage with potatoes, and a side of purslane salad. As they say in our parts, “who refuses doesn’t deserve it,” so even though we were already completely full (probably thanks to all the fruit eaten before lunch), we could not resist tasting everything.

But Carmelo is a truly excellent host, kind and welcoming, deeply in love with his farm and the products of his land. He wants us to taste pistachio in every possible form, so after appetizers, first and second courses, we are treated to prickly pears topped with pistachio cream and an excellent pistachio ice cream served with dark chocolate! How could we possibly say no?

With full eyes and full stomachs, we can truly say we experienced a five-senses journey, ending the day with new ideas and projects to share with our travelers.

It is time to say goodbye, with the promise of meeting again soon in what, as they say in Sicilian dialect, is “è ‘na casa ‘i saluti” — a house of greetings.

We are ready to live a new experience … and you?