Our pistachio

From Bronte to L Street.

The volcanic slopes of Sicily to a marble counter in Midtown — a single nut, sourced slowly.

A fresh pan of pistachio gelato topped with crushed Bronte pistachio

DOPBronte
Sicilia

Our pistachio begins on the volcanic slopes of Bronte, Sicily, where the harvest is slow, rare, and deeply cared for. We roast it gently, grind it into a rich green paste, and fold it into gelato, coffee, and desserts made fresh each day.

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