Products on offer

  • Colomba with Pistachio filling

    Colomba with Pistachio filling

    Filled with spreadable pistachio cream,cubes of pistachio mass and sugar,covered with a fine icing of white chocolate and hacked pistachios


  • 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.


  • Nougat pistachio Sicily

    Nougat pistachio Sicily

    The nougat is a typical Christmas sweet, and you can find it in many different ways: hard, soft, very hard, with chocolate, etc...
    The one that presents is a real delight for greedies.


Online store italian pistachio products from Bronte, Madrid, Shanghai, Tokyo, Mumbai, Moscow, New York, London, Los Angeles, Berlin, Yokohama, New Taipei, Singapore, Rio de Janeiro, Hong Kong

Rosewater and pistachio cupcakes

Recipe Rosewater and pistachio cupcakes



- 120 g Plain flour
- 140 g Caster Sugar
- 1 1/2 teaspoons Baking powder
- Pinch Salt
- 40 g Unsalted butter
- 120 ml Whole milk
- 1 Egg
- 1/4 teaspoon Vanilla Extract
- 2 tablespoons Rosewater
- Makes 12 cupcakes
- 250 g Icing sugar
- 80 g Unsalted Butter
- 25 ml Whole milk
- 2 drops Vanilla Extract
- 1 teaspoon Rosewater
- Pink food colouring
- 1/4 cup Pistachios

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Vegan pistachio from Bronte & fresh tarragon hummus

Vegan pea, pistachio & fresh tarragon hummus

Vegan Pea, Pistachio & Fresh Tarragon Hummus


- 2 cups fresh raw green peas, simmered for 15-18 minutes in just enough salted water to cover and drained (or use 2 cups pre-cooked peas)
- 1/3 cup roasted and lightly salted shelled pistachios
- 1/4 cup loosely packed fresh tarragon leaves
- 2 tablespoons walnut or olive oil
- juice of one lemon
- coarse sea or kosher salt to taste

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Where to buy pistachios from Bronte online Nuts For Sale,Green Pistachio,Good quality,Recipes,Cookies,Spreadable Cream,Chopped,Ice Cream,Sicilian Paste 100%,Fruit plants exporters,Offers and prices


Ever since I was a child, every time I read the Bronte pistachios card in the ice cream shop, I would ask myself "what does a pistachio plant look like"?

Above all though, I would ask myself "What makes this variety so unique and special"?

I decided to aim directly for the slopes of Mount Etna to discover something more about the so called "green gold" as the Bronte pistachios are called – the most important economic resource of that area, and from 2009 granted the DOP marque (Protected Designation of Origin), following the Slow Food movement. is the perfect synthesis of nature and technology, an expanding innovative company, which represent the e-commerce platform that was created to promote the fruits of our land cultivated with love: the pistachio of Bronte and its derivatives.

Every story has got the roots and the desire for new challenges incite us to invest in an innovate tradition of Bronte; we offering products of the highest quality with rich genuine flavors which maintaining the natural taste and smell.

The idea sprang from a young Sicilian businessman; he created an innovative and fast work instrument which it was able to represent the pistachio in all its forms.

What does DOSicily mean?

This name has got three meanings: from DOS “Sicilian Products Origin”, “Designation from Sicily”, but the literal meaning in English is “Do Sicily”; the same land that preserves the traditions and culture but now it feels the necessity to be acquainted with their products all over the world. In fact was born in Bronte, a capital city of pistachio in the world.

The pistachio is dubbed “Green Gold” because it is a precious fruit that grows on the slopes volcanic of Etna.

For all those, who want to take home a piece of Sicily, the company “DOSicily” is the right place!

This site offers a variety of products with excellence and extraordinary culinary versatility; you can use these products for appetizers, first hot and cold courses, meat and fish.

This company is the perfect work instrument for business like ice-cream shops, cake shop and restaurant with a list of semi-finished and pure pistachio paste, as fine for the preparation of excellent pistachio ice-cream, Sicilian pistachio water-ice (Granita) and green pistachio pesto sauce for fresh pasta and delicious stuffing.

A variety products like shell and unshelled pistachios, grain and naturally grinded pistachios are good for realize incredible recipes, and increasing their quality level. Moreover, our specialty gastronomic confectionery such as Christmas pistachio sweets given as gifts.

All successes have got their secret, for is to present excellent products for quality and taste in the world.

Visit Shop Pistachio Products :

Crema al pistacchio

Pistachio sweet cream

CONFEZIONE DA 190g Qui dentro non c'è altro: c'è semplice e pura natura.Perché questa crema di pistacchio non è un traguardo, ma un grande punto di partenza nell'assaporare le tradiz..



Pesto artigianale al pistacchio

Pistachio pesto sauce

Disponibile in confezioni da 190g, 500g, 1kg, 5kgSe cerchi il prodotto di qualità, questo pesto e il prodotto giusto, dedicato esclusivamente alla buona cucina italiana.Ingredienti:Pistacchio 



Pistacchio sgusciato

Unshelled Sicilian pistachio of quality

DISPONIBILE IN CONFEZIONI DA 100g,250g,1Kg,25kgIl pistacchio sgusciato e il frutto per eccellenza che in Sicilia si lavora da secoliIl nostro pistacchio non  e salato e nemmeno tostato,e assoluta.  





































Some advices recipes:


Pistachio and fruit stuffed blinis



Durian and Pistachio filling:
- 2 cups durian flesh
- 1 cup pistachios, coarsely ground
- 1 tablespoon confectioner sugar

Blini Batter
- 1 cup whole wheat flour
- 1 1/2 cups water
- 1 teaspoon agave nectar
- 1 teaspoon baking powder
- 1/2 teaspoon yeast

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The chopped pistachios to decorate and enjoy your best recipes

Cardamom, pistachio, almond & honey ice-cream
- 4 eggs yolks
- 125 g sugar
- 300 ml low fat milk
- 200 ml liquid cream
- Vanilla
- 1 tea spoon ground cardamom
- Crushed pistachios & almonds
- Honey

Step 1: Mix the egg yolks and sugar in a bowl. In a pot, bring the milk, cream, cardamom and vanilla to boil.

Step 2: Pour the boiling milk mixture over the cold mixture (eggs + sugar) while stirring.

Step 3: Return to heat and continue to stir until the cream starts to thicken.

Step 4: This stage of cooking is known as nappe which is achieved between 82-85C.

Step 5: If the cream is not heated sufficiently, the ice-cream will be thin and watery. Remove the pot from the heat and stop the cooking process by place it in cold water mixed with ice cubes.

Step 6: Pass the mixture though a strainer and transfer to your ice-cream machine.

Step 7: Add the crushed pistachios and almonds before churning. Follow manufacturers instructions. Half way through the churning, add the honey (while ice-cream is still churning).


Typical products, typical products Sicilian, regional typical products, festivities tradition, food and beverage Sicily,pistachio from Bronte

Gelato al pistacchio
- 80/90 g pasta di pistacchio
- 330 g di latte fresco intero
- 1 tuorlo
- 90 g zucchero
- bacca di vaniglia

Tappa 1: Accendete il forno a 160° e quando sarà arrivato a temperatura introducete i pistacchi. 
Lasciateli tostare da un minimo di 7 ad un massimo di 9 minuti , ed a metà cottura scuotete leggermente la teglia che li contiene.

Tappa 2: Ad una tostatura maggiore corrisponderà un sapore finale più deciso.
Toglieteli dal forno e lasciateli raffreddare. 
A questo punto strofinandoli tra le mani dovrebbe venir via tutta la pelliccina che ricopre il pistacchio stesso. 
Ma questo non sempre accade.Procedo elimando tutta quella possibile senza andare troppo per il sottile.

Tappa 3: Se volte essere sicuri del risultato, prima della tostatura scottate i pistacchi in acqua bollente, rimuovete la pellicina che le riveste, lasciate asciugare completamente e poi infornate come sopra descritto.

Tappa 4: Con 80g di pistacchi tostati fate una pasta di pistacchio:
mettete i pistacchi in un robot e frullate, senza aggiungere altro, per circa 10 minuti. 
Inizialmente il prodotto si trasformerà in granella, successivamente l'olio comincerà a separarsi e pian piano diventerà una cremina.

Tappa 5: Bisogna solo aver pazienza e munirsi di un robot non molto grande, che deve lavorare quasi a pieno carico. 
Il comune frullatore non va bene, troppo grosso. 
Utilizzo un piccolo tritatutto, simile a questo .
La crema di pistacchio che otterrete non è molto raffinata come quella in commercio ma ugualmente buona.

Tappa 6: In un pentolino versate il latte, lo zucchero, il tuorlo ed i semini di mezza bacca di vaniglia. 
Iniziate a scaldare la preparazione sul fornello amalgamando il tutto con un mixer ad immersione.
Dovrà raggiungere una temperatura di circa 80°/90°, a questo punto il tuorlo, che funge anche da leggero addensante, sarà pastorizzato.

Tappa 7: Quindi, appena si formano le prime bollicine togliete via dal fuoco ed aggiungere anche la pasta di pistacchio
Emulsionate ancora una volta con il mixer ad immersione, fondamentale per l'omogenizzazione del gelato
Lasciate raffreddare e mettere il composto in una gelatiera.

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Small pistacchio and almond dessert cakes from Bronte,refined sicilian dessert cake

Pistachio almond cookies
Pistachio Almond Cookies
- 225g unsalted butter, softened
- 140g castor sugar
- 1 egg yolk, lightly beaten
- 2 tea spoon vanilla extract
- 225g plain flour
- 55g ground almonds
- 55g pistachio nuts, finely chopped
- 1/2 tea spoon salt

Step 1: Put the butter and sugar into a bpwl and mix well with a wooden spoon. Then beat in the egg yolk and extract.

Step 2: Sift the flour and salt into the mixture. Add the ground almonds and stir until thoroughly combined. Halve the dough, shape into balls, wrap in clingfilm and chill in the refrigerator for about 40 minutes.

Step 3: Preheat the oven to 190C. Line 2 baking sheets with baking parchment.

Step 4: Unwrap the dough. Pinch some dough, about 1 tablespoon, and roll into a balls. Put on the baking sheet, spaced well part. Flattened each ball slightly with your palm.

Step 5: Bake for 10 - 12 minutes. Levre to cool on the baking sheets for 5 - 10 minutes, then using a palette knife, carefully transfer the cookies to wire rack to cool completely.


This pistachio cream satisfies even the most refined palates





Pistachio nut ice cream

Pistachio Nut Ice Cream

- 1 1/3 cups shelled pistachio nuts
- ¾ cup sugar
- 2 cups heavy cream
- 1 cup whole milk
- Pinch of salt
- 6 large egg yolks
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ¾ cup pistachios, coarsely chopped

Step 1: Grind the 1 1/3 cups of pistachios in a food processor until finely ground, but not to a paste. Set aside.

Step 2: In a medium saucepan, warm the milk, sugar, 1 cup of the cream, and salt, stirring to dissolve the sugar. Stir in the ground nuts. Cover, remove from the heat, and let steep for at least 30 minutes.

Step 3: Strain the warm nut mixture, pressing on the nuts to extract as much liquid as possible, and discard the solids. Return the milk and cream mixture to the saucepan. Pour the remaining 1 cup cream into a large bowl and set a mesh strainer on top.

Step 4: In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.

Step 5: Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.

Step 6: Pour the custard through the strainer and stir it into the cream. Add the vanilla extract and almond extract and stir until combined.

Step 7: Refrigerate until cold. Pour into an ice cream maker and freeze according to the manufacturer?s directions. Once finished churning, fold in the ¾ cup pistachios with a rubber spatula.


Website of Italian food products,specialty pistachio from Bronte,Pistachio cream crepes,Italian excellence,Special Offers pistachio,Italian cooking recipes,Italian Suppliers online sales,the Land of Pistachio

Pistachio nan khatai for lite tea bites


Pistachio Nan Khatai for Lite Tea Bites
All Purpose Flour: 3/4 cup
Besan or Chickpea Flour: 2 tsp
Semolina: 2 tsp
Butter: 3/4 stick (softened at room temperature)
Sugar: 1/4 cup or add more to taste
Cardamom Powder: 1/2 tsp
Baking Powder: 1/2 tsp
Pistachios: few for garnishing

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Saffron & pistachios kulfi
Saffron & Pistachios Kulfi
1 liter Full Fat Milk
1/2 tsp saffron
1 -2 green cardamon powder (opt)

1/3 cup pistachios ( Coarsely Powdered with little tit bits of pistachios)

1 tin Condense Milk ( Use Nestle Condense Milk for good results)
Milk Power ( Fill to the full the emptied condense milk tin)
8 tbsp water to dissolve milk powder
2 tbsp sugar ( Optional - Depending on how much sweet you need)


Step 1: Pour milk in deep bottom pan & cook at medium heat.Add in crushed saffron & green cardamon powder (if you are using). Cook for 10 minutes stirring from time to time.

Step 2: Now add in pistachio powder.Cook for 5 minutes stirring continuously.

Step 3: Add in condensed milk.Scoop all the condense milk from the tin. At this stage make the flame to low.

Step 4: Now fill the emptied condense milk tin with milk powder. Add water to form a paste
Not to worry if there are some lumps remaining in the paste. 

These lumps will give a good texture at the end result.
Add this milk powder paste to the boiling milk

Step 5: Cook the milk mixture on low flame to the above picture consistency. This will take approx 25-30 minutes to reach the desired consistency. (This will ensure no crystals)

Step 6: Note: How to take out Kulfi from the Molds
Wet your hand with water & rotate it on the frozen Kulfi molds or keep the frozen kulfi mold for a second under running water (KEEP THE MOLD LID CLOSED).

Now open the lid & insert a medium size fork in the center of Kulfi Molds.
Pull the fork towards your side.
Kulfi will come out with the fork.


Nut and Seed Biscotti

Nut and Seed Biscotti

1 1/3 cups white whole wheat flour
2 cups mixed nuts and seeds (see head notes)
scant 1/2 teaspoon fine grain sea salt
2 large eggs
2/3 cup natural cane sugar, fine grain
1/4 cup extra-virgin olive oil

Preheat oven to 300F degrees. Rack in the middle. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.

Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar. Add the flour-nut mixture to the egg mixture and stir until combined. The dough will be quite thick. Scoop into the prepared pan and press the dough into place using damp fingertips. You want to be sure everything is nice and compact, level on top, with no air bubbles hiding in there. Bake for 45-50 minutes - or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult. Remove loaf from the oven, and turn the oven up to 425F.

Immediately run a sharp knife around the perimeter of the loaf, remove it from pan, and set the loaf upside down on a cutting board. Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1/4-inch thick slices. Place the slices on a baking sheet. brush tops with a bit of olive oil and bake for 3-4 minutes or until the bottoms are a touch golden and toasty. Pull them out of the oven, flip each one, and brush the other side with olive oil. Bake for another 4-5 minutes or until nice and crisp. Let cool.

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