A Neapolitan chef's obsession
Pistacchio. Pane. Caffè.
Pistacchio is not a chain. It's the work of one Neapolitan chef who refused to pretend that imported pre-made cream is the same as the real thing.
Every morning at 4 am, our team grinds the pistachio paste, ferments the dough from the previous night, and hand-folds 64 layers into each cornetto. By 8:00 am, when we open the doors, the bread is still warm.
Bronte sits at the foot of Mount Etna. Its volcanic soil grows the world's most prized pistachio — Pistacchio Verde di Bronte DOP, harvested by hand every two years.
The mineral profile of Etna gives Bronte pistachios their unique perfume and bright green color.
Picked one cluster at a time, every other year, from trees that take 12 years to fruit.
Denominazione di Origine Protetta — only pistachios from Bronte can carry the seal.
Pistachio cultivation in Bronte dates back to the Arab rule of Sicily in the 9th century.
Doors open at 8:00 am. The cornetti are still warm.
An honest look at our oven, our chefs, the daily bakes.