Nowadays, Pistachio is a common nut, present in many dishes. However, make many years was not a well-known fruit among the population since formerly It was regarded as an exclusive product and a high consumption reserved royalty. It originated in Western Asia and its name comes from Pistech, its name in Persian, with trade and property as a value Pistachio wealth and high status.
Its culture was known for Egyptians, Greeks and Romans in the first century and was introduced to Italy and more forward its cultivation spread to the countries of the Mediterranean basin. The crop establishment in Spain is very recent and still no major plantations. Do not However, It can be considered an alternative to other surplus crops dry land in arid and semiarid areas. Currently in Spain a greater area crop is in Catalonia, specifically it is remarkable the province of Lleida as pistachera.
The proportion of nutrients raw pistachios is very balanced: Bring about a 20% vegetable protein, both as vegetables, although lesser amount eaten. They contain a 28% hydrate carbon, that being slowly absorbed by the body seek energy gradual. offer 10% fiber, ideal for helping regulate traffic intestinal. Its a 44,5% fats, formed up to 54% for him monounsaturated oleic acid, that dominates the same olive oil or avocado pulp, beneficial for the heart. As for minerals, after sesame, Pistachio is the richest iron nut and more rich in potassium (1per g 100), making it advisable to blood pressure control
Thanks to its properties, Scorching cuisine Restaurante El Capricho de los Torres, hand of chef Carlos Torres, restless, curious and forged in the best kitchens of Spain, He has given much importance to pistachio on their plates, It is one of the bases of your kitchen. Pistachio common denominator of numbers dishes has become a specialty of the house and a claim for its customers. So much so that this restaurant features dishes like beef tataki with pistachio praline or pistachio mousse with chocolate and pistachio biscuit . innovative dishes to taste in El Capricho de los Torres.