Bottega PisthoTradition
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.
No articles match your search.
7 articles
Tradition
Tradition
Organic Made in Sicily: Why the Island is the Heart of Italian Organic Food
One hectare in five farmed organically, a south that leads the country and Bronte pistachio as the paradigm: the figures and the reasons behind the record.
Tradition
Sicily's Day of the Dead: Martorana Fruit and the Sweets of 2 November
The island's most deeply felt autumn tradition, the sweets that tell it, and the ingredients behind almond paste.
Tradition
How to Build a Sicilian Food Gift Box
The rule of three registers, what to read on the label, and the shipping deadlines you need to respect.
Tradition
Sicilian Blood Orange: Season, Varieties and How to Use It
Sicily's finest red in a jar: what makes the blood orange special and how to enjoy the marmalade.
Tradition
Bronte Pistachio: Why It Costs So Much and How to Spot the Real Thing
One harvest every two years, by hand, on steep volcanic terrain. That is why a kilo of Bronte pistachio costs 10 times as much as the Iranian kind.
Tradition
Zagara: What the Word Means, and the Sicilian Orange Blossom Honey
Between April and May, eastern Sicily is covered in white blossom. The bees do the rest.
All articles
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