Bottega Pistho
Our labels say Pisthò — Tradizione Siciliana, and it is not a slogan. It is our own range of artisan Sicilian products: made and packed in Giarre, on the Ionian slope of Mount Etna, in small batches with short recipes. Honey, pesto, ready-made pasta sauces, a sweet spread. Things you find in every Sicilian pantry, made properly.
In this guide we introduce them one by one: what is inside, how they taste and how to use them.
Sicilian honey in five blossoms
Honey is the heart of the range. Four single-flower honeys and a wildflower that follow the Sicilian blossom calendar, from spring orange blossom to high-summer eucalyptus, all available in four sizes: 100 g, 250 g, 500 g and 1 kg.
- Orange blossom honey — the island's favourite: sweet, floral, with the unmistakable scent of citrus groves in April.
- Lemon blossom honey — pale and delicate, with citrus notes. The everyday honey, perfect in tea.
- Wildflower honey — Mediterranean scrub in a spoon. It changes with every harvest and is the most versatile in the kitchen.
- Eucalyptus honey — bold and balsamic, with caramel notes. For winter infusions and aged cheeses.
- Chestnut honey — dark, intense, bittersweet. A connoisseur's honey, surprising with gorgonzola and roasts.
A practical tip: if your honey crystallises, that is normal. It is a natural process that does not affect quality, and a water bath below 40 degrees makes it runny again. We covered it in detail in crystallised honey: what it really means. For ideas beyond breakfast, try honey in cooking for glazes, roasts and vegetables.
Pistachio pesto: 60% pistachio, three ingredients
Pisthò Pistachio Pesto is made of pistachio (60%, with Sicilian pistachio), sunflower seed oil and salt. No cheese, no thickeners: that is why it tastes full and lightly toasted, with a rustic texture that lets the pistachio come through.
There is one secret to using it well: loosen it with a ladle of pasta water, off the heat, until it turns into a cream that coats the pasta. It also works on bruschetta with stracciatella, stirred into risotto at the end, or over swordfish carpaccio. For a step-by-step recipe see our pistachio pesto pasta. Available in 190 g and 90 g jars.
Ready-made Sicilian pasta sauces: Norma and Etna
Two sauces, two sides of Catania's cooking, both made with Italian tomato pulp and extra virgin olive oil. Warm them while the pasta cooks: five minutes and lunch is on the table.
- Norma sauce — Italian tomato and aubergine, the way Catania families make it. Tradition says the dish is named after Bellini's opera Norma; finish it with grated ricotta salata and fresh basil. The sauce is ready, you add the rest.
- Spicy Etna sauce — red as lava, with 10% chilli. Perfect for penne all'arrabbiata, eggs in purgatory or a pizza people remember.
Both come in 280 g jars. Once opened, refrigerate and use within five days.
Lemon cream: the Sicilian breakfast you didn't expect
Among pistachio and hazelnut spreads, Pisthò Lemon Cream is the fresh alternative: velvety, sweet, lemon-scented and pale yellow from turmeric. Palm oil free. On rusks at breakfast, to fill crêpes and choux buns, or between layers of sponge cake. Available in 210 g and 100 g jars.
How to recognise an artisan Sicilian product
"Artisan" and "Sicilian" are words you read everywhere. To check whether they are true, turn the jar around and look for three things.
- Place of production — it must be on the label. On ours you will find the plant: Zona Artigianale Trepunti, Giarre (Catania).
- The ingredient list — the shorter, the better. Our pistachio pesto has three.
- Percentages — a serious product states how much of the main ingredient it contains: 60% pistachio in the pesto, 85% tomato in the Etna sauce, 10% aubergine in the Norma.
Frequently asked questions
Where are Pisthò products made?
In Sicily, in Giarre, province of Catania, on the Ionian slope of Mount Etna.
What sizes does the honey come in?
All five honeys come in 100 g, 250 g, 500 g and 1 kg jars. The 100 g size is ideal for tasting them all before choosing a favourite.
How long do the sauces keep once opened?
Five days in the fridge. Unopened, they keep in a cool, dry cupboard.
Does the pistachio pesto contain cheese?
No: only pistachio, sunflower seed oil and salt. Contains tree nuts.
Do they make good gifts?
Yes, they are among the most popular choices for a Sicilian food gift: see our guide on putting together a Sicilian food gift.
Simple products, with our label on them. The best way to get to know them is to taste them: start with the wildflower honey or the Norma sauce, and tell us what you think.
