Bottega Pistho
Tradition
Pisthò: Artisan Sicilian Products Born at the Foot of Mount Etna
Sicilian honey in five blossoms, pistachio pesto, ready-made sauces and a lemon cream: our own-label range, product by product.
The Pistho blog
Journal from the Shop
Recipes, features and stories from the heart of organic Sicily.
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The journal 33 articles
- Pisthò: Artisan Sicilian Products Born at the Foot of Mount EtnaTradition
- Organic, Natural, Artisan: Three Words That Do Not Mean the Same ThingComparison
- Is Organic Really Better for You? What the Studies Actually SayIn depth
- Organic Honey: What Sets It Apart and What the Evidence Actually ShowsIn depth
- Organic Made in Sicily: Why the Island is the Heart of Italian Organic FoodTradition
- Jam Tart: the Base Recipe and Which Preserve to ChooseRecipe
- Honey Beyond Breakfast: Glazes, Roasts and VegetablesRecipe
- Three Cocktails with Sicilian Liqueurs: Simple Autumn RecipesRecipe
- Natural or Organic Cosmetics? The Law Does Not Define ItIn depth
- Jam, Marmalade or Compote: What the Law Actually Says (and What Changed in 2026)Comparison
- Sicily's Day of the Dead: Martorana Fruit and the Sweets of 2 NovemberTradition
- Is Honey Vegan? Why the Question Divides, and How to DecideIn depth
- Pairing Jams and Preserves with Cheese: the GuideComparison
- How Long Artisan Spreads and Jams Last, and How to Store ThemIn depth
- How to Build a Sicilian Food Gift BoxTradition
- How to Fill a Panettone with Pistachio CreamRecipe
- Sicilian Blood Orange: Season, Varieties and How to Use ItTradition
- What Is Honeydew Honey: Flavour, Features and How to Use ItIn depth
- Dubai Tiramisu: the Viral Dessert with Crispy Kataifi and PistachioRecipe
- Organic Pistachio Cream: 100%, 60% or 30%? Which to ChooseComparison
- Homemade Dubai Chocolate with Sicilian Pistachio CreamRecipe
- Artichoke Liqueur: What It Is, How to Drink It and Why It's a Great DigestifIn depth
- Pistachio Granita: the Original Sicilian Recipe (No Ice Cream Maker)Recipe
- Sicilian Cannoli with Pistachio Cream: the Recipe to Make Them at HomeRecipe
- Honey or Sugar: Which Sweetener Should You Choose? What Science SaysComparison
- Bronte Pistachio: Why It Costs So Much and How to Spot the Real ThingTradition
- Crystallised Honey: Is It Still Good? What It Really Means for QualityIn depth
- Sicilian Breakfast: 5 Authentic Ideas to Start the Day Like a LocalRecipe
- Pistachio Tiramisu Without Raw Eggs: the Safe Sicilian RecipeRecipe
- Palm Oil Free Spreads: Why Choosing Them Makes a DifferenceComparison
- Zagara: What the Word Means, and the Sicilian Orange Blossom HoneyTradition
- IT BIO 006 Certification: What It Really Means and Why You Should Read ItIn depth
- Pistachio Pesto Pasta: the Original Sicilian RecipeRecipe
Product guides 18 guides
- Pasta con le Sarde: the Recipe with Palermo-Style Pesto3 min
- Pasta alla Norma: History and Recipe with Ready Sauce2 min
- Spicy Etna Sauce: Four Recipes in Ten Minutes2 min
- Pistachio Pesto: How to Use It (Without Spoiling It)3 min
- Lemon Spread: Seven Ways to Use It2 min
- Chestnut Honey: the Bitter Honey that Loves Cheese2 min
- Sicilian Eucalyptus Honey: Bold Flavour and Pairings2 min
- Sicilian Wildflower Honey: Why Every Harvest Is Different2 min
- Sicilian Orange Blossom Honey: Pairings and Kitchen Ideas2 min
- Sicilian Lemon Blossom Honey: Taste, Uses and Sizes2 min
- Tricolour Busiate Pasta: Sauces and a Pasta Salad Recipe2 min
- Busiate Pasta with Lemon and Turmeric: Three Easy Recipes2 min
- Busiate Pasta: History, Cooking Tips and Trapanese Pesto Recipe2 min
- Almond Spread: How to Use It, from Breakfast to Dessert2 min
- Hazelnut Spread without Palm Oil: Eight Ways to Use It2 min
- Melon Cream Liqueur: the Taste of Sicilian Summer in a Glass2 min
- Pistachio Cream Liqueur: Sicily's Liquid Dessert2 min
- Black Mulberry Liqueur from Etna: What It Is and How to Enjoy It2 min