Bottega Pistho
Recipes
Homemade Dubai Chocolate with Sicilian Pistachio Cream
The viral recipe done authentically: chocolate, crunchy kataifi and real Sicilian pistachio cream.
Journal from the Shop
Ricette, approfondimenti e storie dal cuore della Sicilia biologica.
Comparisons
100%, 60% or 30%: Which Pistachio Cream to Choose
We tell you the pistachio percentage. Here's how to choose the right cream for you — and how to spot the real thing.
Recipes
Dubai Pistachio Tiramisu: the Viral Dessert Recipe
Tiramisu meets Dubai chocolate: mascarpone, Sicilian pistachio cream and crunchy kataifi.
Insights
What Is Honeydew Honey: Flavour, Features and How to Use It
Dark, less sweet and boldly flavoured: a guide to honeydew honey, how it's made and what to pair it with.
Tradition
Sicilian Blood Orange Marmalade: Features, Uses and Season
Sicily's finest red in a jar: what makes the blood orange special and how to enjoy the marmalade.
Recipes
Sicilian Pistachio Granita: the Original Recipe (No Ice Cream Maker)
Creamy, intense and made without a machine: pistachio granita the way it's really made in Sicily, with Bronte pistachio.
Insights
Artichoke Liqueur: What It Is, How to Drink It and Why It's a Great Digestif
Bitter, herbaceous and surprisingly elegant: a guide to artichoke liqueur, from the Sicilian amaro tradition to the glass.
Recipes
Pistachio Pesto Pasta: the Original Sicilian Recipe from Bronte
The recipe Sicilians have passed down for generations, with just one secret: the pistachio must be the right one.
Insights
IT BIO 006 Certification: What It Really Means and Why You Should Read It
It is not a decorative label. Behind those numbers are annual inspections, lab analyses and a fully traceable supply chain.
Tradition
Sicilian Zagara Honey: History, Properties and the Scent That Tells of Sicily
Between April and May, eastern Sicily is covered in white blossom. The bees do the rest.
Comparisons
Palm Oil Free Spreads: Why Choosing Them Makes a Difference
90% of industrial spreads contain palm oil. Here is what changes when it is not there.
Recipes
Pistachio Tiramisù: the Sicilian Recipe Without Raw Eggs
The dessert that conquered Italy, reimagined with pistachio cream. Ready in 20 minutes, no cooking required.
Recipes
Sicilian Breakfast: 5 Authentic Ideas to Start the Day Like a Local
Forget croissant and cappuccino. In Sicily, breakfast is a ritual — and it starts with brioche col tuppo.
Insights
Crystallised Honey: Is It Still Good? What It Really Means for Quality
Spoiler: if your honey crystallises, it is probably a good sign. Here is why.
Tradition
Bronte Pistachio: Why It Costs So Much and How to Spot the Real Thing
One harvest every two years, on impassable volcanic terrain, by hand. That is why a kilo of Bronte pistachio costs 10 times the Iranian kind.
Comparisons
Honey or Sugar: Which Sweetener Should You Choose? What Science Says
Honey has fewer calories than sugar, contains antioxidants and has a lower glycaemic index. But it is not that simple.
Recipes
Sicilian Cannoli with Pistachio Cream: the Recipe to Make Them at Home
The crispy shell, the silky ricotta, the pistachio cream that completes the circle. The most Sicilian dessert there is.