La primera panadería napolitana de Miami, construida en torno a una obsesión: el pistacho. Pan horneado de noche, cornetti al amanecer, espresso a la napolitana.
Ocho categorías, una obsesión. Todo se hornea, se prepara y se monta dentro de nuestra cocina en Edgewater.
Five doors into the same obsession.
72-hour fermented dough, Italian-imported fillings, always with a pistachio touch.
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Every cream is whisked the night before. Every layer is folded by hand.
Open the pastry shop
18-hour cold ferment, sourdough starter, Italian flour. The slow way.
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From 10 to 200 guests — we deliver across Miami-Dade.
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Search, filter, and order anything from paninis to gelato.
View full menuPistacchio is the work of a Neapolitan chef obsessed with one ingredient. Every cream, every dough, every cookie starts the night before — never from a bag.
We import 100% pistachio paste from Bronte, Sicily, finish our cornetti with mountain butter from Italy, and pull our espresso on a refurbished Faema E61.
Most bakeries use pistachio as a flavor.
We use it as a philosophy.
Bread, cornetti and sfogliatelle made between 11pm and 6am — fresh by opening.
The world's most prized pistachio — protected origin, harvested by hand every two years.
Recipes from a Neapolitan chef raised in the family pasticceria, now in Miami.
Pulled short and dark, served on a saucer, finished with a glass of water — the right way.
Horneamos lo que vendemos, cada día. Si lo quieres caliente, ven temprano. Si lo quieres listo para la noche, te decimos a qué hora pasar.
Ver menú completo"Loading real reviews from Google…"
"Their gelato al pistacchio is unreal. Tastes like the Bronte stuff I had in Sicily. The team treats you like family. New favorite spot."
@pistacchio.life
Una mirada honesta al horno, los chefs, las hornadas del día.
Lo que sabemos del pistacho, del horno napolitano y de tomar el café como se toma en casa.
The pistachio became the most fashionable flavour in the world. Most of what it now flavours has never met one.
They look like cousins. They are built from different dough, on different logic, for a different moment of the day.
It is oval, it is lighter, and the dough was started before you decided to have lunch.
188 NE 23rd St, Miami, FL 33137 — en el barrio de Edgewater / Midtown, a 10 minutos de Wynwood y del Downtown de Miami.
De lunes a sábado de 8:00 a 19:30; los domingos de 8:30 a 19:30.
Sí, repartimos por Uber Eats en Edgewater, Midtown y Wynwood. Para catering llegamos a todo el condado de Miami-Dade avisando con 48 horas.
Sí. Usamos Pistacchio Verde di Bronte DOP al 100%, importado de Sicilia — sin aromas, sin colorantes verdes y sin atajos de azúcar. La crema se hace desde cero cada mañana.
Sí — llámanos al (786) 536-7165 para reservar. Confirmamos en menos de 1 hora dentro del horario de tienda.
No somos un obrador exclusivamente sin gluten y no podemos garantizar la ausencia de contacto cruzado. Llámanos al (786) 536-7165 y te decimos exactamente qué lleva cada producto.
El chef Marco Giugliano es el jefe de pastelería, formado en Nápoles. La panadería está cofundada por Marco, Gerardo, Homero y Roberto.
Reserva tu mesa o pídelo a domicilio. Abrimos a las 8:00 am.
