Famous across the globe, Aegina’s pistachios—known as “fistikia” in Greek—have earned a place among the world’s best, according to TasteAtlas.
TasteAtlas rankings reflect the ratings of its global audience, with systems in place to block bots and biased votes while giving extra weight to experienced food lovers and users the system recognizes as knowledgeable.
“This amazing pistachio nut is produced from the Egintiki variety, which has been traditionally cultivated on the island since the end of the 19th century,” TasteAtlas reveals. “The first pistachio plantation here was established in 1896 by Nikolaos Peroglou, who brought the nuts from Syria.”
“The weather conditions and the soil composition give these pistachios a recognizable aroma and taste for which they are considered among the best in the world,” it adds. “The harvesting season begins in August when the nuts are collected with long wrapped sticks that are used to beat the branches without damaging the tree.”
While pistachios are found around the world, the variety found in Aegina, called koilarati, is rare and exceptionally delicious. The vast majority of the island’s pistachio trees are found on the west side of Aegina, where the land is less mountainous and the soil is dry and rich in calcium carbonate.
Surprisingly, the lack of irrigation, proximity to the sea, and unique composition of the soil on the island contribute to the unique taste of Aegina’s pistachios.
Greece’s Aegina pistachios and other Greek varieties in the top 5
Two other Greek pistachio varieties are included in the top five nuts, according to TasteAtlas.
“At number four are the pistachios from Megara, west of Athens. These pistachios have been produced in the Megara administrative area in the eastern part of mainland Greece for more than a hundred years,” TasteAtlas notes. “The microclimate of this area, characterized by hot summers and mild winters with low levels of precipitation, provides the ideal conditions for the cultivation of pistachios.”
In Megara, pistachios are grown from traditional varieties of the Pistacia vera tree, including Megalokarpi, Fundukati, Nihati, and Kilarati. After being sun-dried and shelled, the nuts are sorted with care. Their naturally sweet taste and striking green color make them a local delicacy celebrated well beyond the region.
Phthiotis pistachios, ranked fifth in the world, have been a traditional crop of Central Greece since the mid-20th century. They play a vital role in the region’s economy, with the annual harvest taking place between late August and early September. During this time, the trees are gently shaken to release the nuts, which are then freed of their rosy outer hulls.
After harvesting, the pistachios are dried and hand-selected. The use of chemicals or pharmaceuticals in production is strictly prohibited, even for preventing soil-borne diseases. The nuts are prized for their dark green color and distinctive, pleasant flavor, and are enjoyed both salted and unsalted, according to TasteAtlas.
In the TasteAtlas rankings, Antep pistachios from Gaziantep, Turkey, hold second place, while the Pistacchio Verde di Bronte from Catania, Italy, ranks third.
Related: Greek Freddo Rated Above Italian Cappuccino in World’s Best Coffees
See all the latest news from Greece and the world at Greekreporter.com. Contact our newsroom to report an update or send your story, photos and videos. Follow GR on Google News and subscribe here to our daily email!
