Bottega PisthoIn depth
Is Organic Really Better for You? What the Studies Actually Say
Pesticide residues, antioxidants, cadmium: the most cited meta-analyses, what they confirm, what they do not, and why this is not only about health.
The Pistho blog
Journal from the Shop
Recipes, features and stories from the heart of organic Sicily.
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9 articles
In depth
In depth
Organic Honey: What Sets It Apart and What the Evidence Actually Shows
Hives within three kilometres of organic crops, no antibiotics in the colony, treatments only with organic acids. Then the data: cough, wounds, antioxidants.
In depth
Natural or Organic Cosmetics? The Law Does Not Define It
In food, ‘organic’ is a regulated word. In cosmetics it is not — here is what changes, and what a certification such as ICEA actually guarantees.
In depth
Is Honey Vegan? Why the Question Divides, and How to Decide
There is no single answer: what vegan organisations say, what those who disagree argue, and how to read a label and judge for yourself.
In depth
How Long Artisan Spreads and Jams Last, and How to Store Them
Without preservatives the rules change: how long after opening, where to keep them and the signs that mean throw it out.
In depth
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.
In depth
Artichoke Liqueur: What It Is, How to Drink It and Why It's a Great Digestif
Bitter, herbal and surprisingly elegant: a guide to artichoke liqueur, from the Sicilian amaro tradition to the glass.
In depth
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.
In depth
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 supply chain traceable from field to jar.
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The complete list, for anyone after a specific topic.
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