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  • Excellent Pistachio Cream 190 g

    Excellent Pistachio Cream 190 g

    Mouthfeel is just as important as taste, and should be treated with equal consideration.

    The consistency is like Nutella, but this cream has a brown color and a delicate sweet taste of pistachio.


    "Green Pistachio of Bronte" (50%),sugar ,extra virgin olive oil.


  • Pistachio pesto sauce

    Pistachio pesto sauce

    The famous pesto has a fresh taste and an aromatic flavour that enhances the unique and unmistakable scent of our pistachio.


  • Chopped Sicilian Pistachios

    Chopped Sicilian Pistachios

    Pistachios grain is a product used to make great appetizers with fresh cheese, pasta and risotto, in the pastry or in ice cream making art to put as decoration on a creamy pistachio ice cream.


Saturday, 21 March 2015 00:00

Red bell pepper and arugula pesto with pistachios Bronte

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Red Bell Pepper Pesto pistachios


A very mild pesto - vegan and without garlic. And thrown together in next to no time!
Author: Spätzlegirl
Serves: 2-3
  • 1 red bell pepper
  • 2 handful of arugula
  • 50g pistachios di Bronte(shelled)
  • 1 tsp olive oil
  • salt and pepper, to taste
    1. Destem and roughly chop the bell pepper.
    2. Throw all the ingredients into a blender and blend for a minute or so.
    3. Enjoy over some pasta or on a slice of toast


    Fun thing about Germans: we love our anglicisms. Even if they are indeed words which do not exist or only exist in completely different contexts in English. Take for example shitstorm. As Wikipedia tells us it “has come into inflationary use by German-speaking media since 2010 to describe any clamour of outrage on the Internet, especially by posting and writing in social media.” Apparently it is a German thing. And apparently I was totally unaware of the fact that this was just another handy-word (we call mobile/cell phones “Handy” – maybe because these things are so handy?).
    Well, it might seem a long way from shitstorms and handys (we also form the plural like that, no ies here – so much easier!) to this wonderful pesto, but actually it is not. The other day, a famous pesto brand used facebook posts of popular German food bloggers for their own purposes (by posting links to their website and stuff). Very soon the food blogging community stroke back by performing a dishstorm, i.e. by posting loads of recipes to the company’s facebook page. A positive shitstorm (in the German sense) so to say. And so the recipe of a pestostorm was born. Mia form Küchenchaotin (German food blog) started a blog event which called all the food bloggers out there to create great pesto recipes. They are all collected here. There are already so many many recipes – I think I could eat pesto every day for the next half year or so! Awesome! :)
    As I absolutely adore pasta and really really like it with pesto, it was kind of obvious that I had to join in. So here comes my recipe for the pestostorm. It is a very mild pesto, just featuring bell pepper and pistachios, basically – no garlic, no cheese. Feel free to add some of both, though. I guess it would work perfectly. However, when I made it I was feeling like something milder, something not too overpowering. It is perfect on a slice of bread and even more perfect to go along with some pasta and roasted broccoli.



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