The Mediterranean has always been a sea of tastes, of aromas, flavours, spices. The historic area of exchange between East and West and a fruit that comes from far away, from Persia and from Turkey, and it is rooted in Sicily, especially the Bronte.

Plant is very old: already known and cultivated by the ancient jews, who believed that his precious fruit, the cultivation of the pistachio was then increased and tested by the Arabs, who found in the island, in particular the slopes of mount Etna, the natural habitat for a development that is lush and distinctive to the plant. That is the pistachio of Bronte, whose reputation has grown over the years and, consequently, his request.

Thus was born the pesto of pistachio from Bronte, a unique and unmistakable taste, used as a dressing for pasta or to accompany bread croutons.

Ingredients

300 grams of rigatoni

100 gr of cream

Half an onion

60 g bacon or diced ham

Salt q.b.

Pepper q.b.

1 tablespoon extra-virgin olive oil

Bring to a boil the water and pour the pasta in the meantime we prepare the sauce and pistachio. Grind finely the onion and let it brown in a skillet with a drizzle of olive oil. We also add the bacon cut in small pieces (or ham), and when everything is well cooked turn off the flame. So we add the pesto of pistachios. Insaporiamo with salt and pepper. At the time of drain the pasta, keep aside a cup of cooking water, then mantechiamo the pasta in the pan with our sauce, adding a little of the cooking water.