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Whisked Away Weekly - Stories from our Pantry
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Subscribers save 5% with code pistachio
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pistachio crema
Brontedolci Elite Crema di Pistachio
This rich pistachio green color crema is so soft to the tongue it literally melts like a “chocolate” bar of pistachio! It is a Pistacchio Crema of luxury wrapped up in a jar.
Squeeze and lick your chops and the pistachio gusto starts in the middle (of your mouth) and then flows to the edges.
As the crema moves outwards through your taste sensors the white chocolate creaminess follows. Then during the dissipation of the first morso, the pistachio flavor reaches the outer edges of your taste buds and then quietly finishes with joys of smoothness with a subtle mix of creamy white chocolate and pistacchio.
Thanks goodness you have a whole jar to try another spoonful!
So smooooth you can spread it like butter on just about anything. From toast to crackers, to topping a simple donut or muffin, sharing this pleasure with pistachio lovers is one of the ultimate experiences you just might have.
Sweetness, the very special pointy Sicillian pistachios and white chocolate describes the taste best! What else could you want in life!
Mix in with your Ricotta for your next cannoli. Add it to your next Banana crema pie or Boston Cream Pie (is that blasphemy?)?? Make a Creme Anglaise or just simply a spoonful to savor like a fine balsamic.
Brontedolci Pistachio Crema is made from 40% Sicilian pistachios and luscious white chocolate ingredients. It is an Italian luxury wrapped up in a jar.
Shop Here for Brontedolci Elite Crema di Pistachio
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grown at the Foot of Mt. Etna
Shelled Bronte Pistachios from Sicily
Where They Grow — At the Foot of Mt. Etna
Bronte pistachios come from the slopes of Mount Etna, the most active volcano in Europe, located in eastern Sicily, Italy.
The cultivation area is mostly between 400 m and 900 m (1,300–3,000 ft) above sea level on volcanic soils formed by lava flows and volcanic ash from Etna’s eruptions. These soils are thin, rocky, rich in minerals and with excellent drainage — conditions where many other crops struggle but pistachio trees thrive.
The volcanic terrain around Etna gives Bronte pistachios their distinctive qualities.
The soil is created by the lava and volcanic ash breaking down into soils rich in minerals and trace elements, which the pistachio tree absorbs. This contributes to a more intense flavor and aroma than nuts grown in other soils.
The Mediterranean climate — hot, dry summers and mild winters — plus the porous volcanic ground provide ideal moisture conditions that pistachios prefer (they dislike water-logging).
These soil and climate conditions lead to pistachios with a brilliant green kernel, sweet and aromatic taste, and high oil content.
These wild grown Bronte pistachios are cultivated, so not completely wild.
The trees (typically Pistacia vera, especially the Napoletana/Bianca cultivars) are often grafted onto wild Pistacia terebinthus rootstocks. This gives them strength and adaptability to the tough volcanic soils.
The terrain is too steep and rocky for large-scale mechanization, so cultivation and harvesting are mainly manual — hand-pruning and hand-picking the nuts.
Farms follow a two-year cycle: trees are harvested in odd-numbered years and pruned on off-years to encourage quality nuts.
So while the trees may appear to grow “wild” in their natural volcanic setting, they are carefully tended and harvested by farmers adopting traditional methods.
Harvesting usually happens late August to early September in harvest years.
After picking, the fruit is mechanically separated from its outer husk. The nuts are then dried in the sun for a few days. If they’re sold shelled, producers remove the shell later — a careful process to preserve flavor and color.
Some pistachio pastes, creams, and other specialty products are made without roasting or salting, in order to keep the natural sweetness and aroma intact.
Shop Now for Shelled Bronte Pistachios from Sicily
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Shelled Bronte Pistachios from Sicily 1 Kilo
What Makes Sicilian (Bronte) Pistachios Unique?
The kernels are a striking vibrant green, often more intense than pistachios from other regions. This is partly due to higher chlorophyll levels and soil minerals.
Because of the volcanic soil’s mineral content and sun exposure, they have a sweet, delicate yet complex flavor with earthy notes.
These elements are what create the strong flavor, and make them excellent for baked sweets.
Bronte pistachios are amazing for pastes & Gelatos.
They have a higher chlorophyll retention. A natural sweetness which reduces the amount of added sugar needed.
It is the volcanic stress which creates a flavor concentration that is unequaled. Bronte pistachios maintain their aroma when raw or gently heated, maintaining the flavor of the original nut.
Bronte produces a tiny fraction of the world’s pistachios — around 1 % of Italy’s production and a tiny slice of global output. This scarcity, along with the intense labor involved, adds to their reputation and value.
The Protected Designation of Origin (PDO/DOP) status granted in 2009 means only pistachios grown and processed in this specific area can legally be called Pistacchio Verde di Bronte.
Bronte pistachios are prized in both sweet (gelatos, pastries) and savory (pestos, sauces, meats) applications, where their bold flavor and color make a difference.
Shop Now for Shelled Bronte Pistachios from Sicily - 1 Kilo
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About the producer - 500 gram bag
Brontedolci is a true family-run company
Brontedolci is a true family-run artisan confectionery and specialty food producer founded in 1997 by childhood friends Antonino Caruso and the Bellitto brothers (Pietro and Giuseppe).
Their shared passion for pastry and local traditions led them to start a workshop focused on transforming Sicilian raw materials into high-quality sweets and pistachio products.
They’ve since grown the business — with the founders’ children now involved — while keeping a strong emphasis on tradition and craftsmanship in everything they make.
Shop Now for Pistachios from Sicily - 500 grams
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cool pistachio
Pistachio Gelato Recipe
From David Leibovitz and his coolbook Le Perfect Scoop - filled with all the recipes you want for cold treats! His recipes are always human friendly and for me always a hit!
See the Pistachio Gelato Recipe here
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What's Happening in the Store
Come find the best chocolate or spicy treat for all the Valentines in your life!
Come, taste and compare! Pick your favorite and meet friends new and old who all love food.
February 7-14, 2026 Friday & Saturday: 10am-5pm ChefShop Retail Shop, 1425 Elliott Ave West, Seattle
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easiest breakfast lunch or dinner
Mina Shakshuka Moroccan Tomato Sauce
Breakfast for some, lunch or dinner for others, Shakshuka is a delicious dish that is easy to make and even easier when you use Cafe Mina’s version.
Shakshuka has a long history with many theories of when and where it originated. An everyday “one pot dish” in a big swath of countries from Tunisia and Morocco and east to Egypt, Israel and Syria.
Variations abound with different spices and the addition of lamb, potatoes and artichokes is common. Cultural variations of tomato based sauces span the globe and this Moroccan version is the spicy one!
Mina’s Shashuka starts like a tomato sauce you would make at home. With chunks and bits of texture giving not only a flavor but also a great mouth feel. The tomato sauce is absolutely present along with the spices and an all-around heat. It’s a heat that’s a tingly pleasantly hot (not spicy) and when you finish there’s a wonderful aftertaste.
If you’re not careful you’ll eat the whole dish before you know it. The combination of the egg whites, the yolk and the tomato all together creates a mouth feel of pleasure,
that is very rewarding, satisfying and very homey.
This meaty dish has no meat, instead your heart is filled with tomatoes and eggs. This dish is simple and plain, easy and quick, just like you want your vegetarians to be!
Shop now for Mina Shakshuka Moroccan Tomato Sauce!
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make your own
Shakshuka Basics Recipe
The word "shakshuka" (Arabic: شكشوكة) likely derives from Maghrebi Arabic, meaning “a mixture” or “a jumbled-up mess,” which reflects the dish’s rustic, one-pan nature.
Shakshuka is widely believed to have originated in North Africa, particularly Tunisia, during the Ottoman Empire period. In its early forms, the dish included eggs cooked in a spicy tomato and pepper sauce, sometimes with additions like merguez sausage or potatoes.
Traditionally made in a cast iron pan over the fire (perfect dish to make camping!) the dish came into being after the Columbian Exchange in the 16th century bringing the tomato to Tunisia.
Today it is one of the most popular dishes in North Africa and the Middle East. Variations abound.
This dish is perfect for morning, noon and night! And don't forget the eggs!
See the Shakshuka Basics Recipe Here
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tomatoes ready to eat sauce
Posardi Passata - Finely Chopped Sardinian Tomatoes
Passata, loosely translated as tomato purée, is made at home during the months when tomatoes are fully ripe in southern Italy and Sardinia.
These slow-cooked tomatoes from Sardinia have their skins and seeds strained out before the sauce is bottled. The low temperature preserves all the super aromatic, fresh tomato flavor, whereas a typical tomato sauce that's been long simmered has much less vibrant tomato presence.
Use this bottle of Posardi Passata tomatoes when making lasagna, eggplant parm, or a simple bowl of spaghetti. It's also a superstar in soups and meat stews.
Stuff a tomato with cooked wild rice, caramelized onions, and a spoonful of passata and bake until the tomato is easily pierced. Glorious!
And perhaps the best way to make your life easier is using passata for a pizza!
Shop now for Posardi Passata - Finely Chopped Sardinian Tomatoes
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the best canned tomatoes
Posardi Sardinian Whole Tomatoes
We love these. The tomatoes are whole and nestled beautifully inside the can. The taste is pure tomato, the way a canned tomato should be, with no added elements, allowing you to be in control of how they're flavored.
For almost 20 years, we have had one favorite canned tomato from Italy.
So when this can of tomatoes came into our lives one day, I was a bit stubborn and hard-pressed to find a reason we should change.
And then I used them in my basic tomato sauce and knew they would become my new favorite. The Posardi Sardinian whole peeled tomatoes are consistently sweeter tomatoes, with a richer, fuller color, and nice soft ends. These whole canned tomatoes work just as they should, adding to a dish without being too strong. Perfect.
They have just three ingredients: tomatoes, tomato juice (juice from processing), and citric acid. No salt added, Non-GMO, Gluten-Free, BPA-Free, Pesticide-Free. 100% Pomodori Sardi Tomatoes from Sardinia. Like all great ingredients, there is a difference from one brand to the next!
These are truly exceptional tomatoes.
Shop now for Posardi Sardinian Whole Tomatoes - Canned
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the history of tomato in a tube
Mutti Tomato Paste in Tube
The history of Tomato Paste in a Tube di Pomodoro dates back to the early 20th century in Italy. Tomato paste itself has been used in cooking for centuries, but the innovation of packaging it in tubes was a more recent development.
Tomatoes are native to the Americas and were introduced to Europe in the 16th century. Initially, they were regarded with suspicion and were grown primarily for ornamental purposes. However, as their culinary uses became more apparent, tomatoes gained popularity in Italian cuisine.
The process of making tomato paste involves simmering tomatoes for an extended period to remove the excess water and concentrate the flavors. Traditionally, tomato paste was sold in cans or glass jars.
In 1951, Ugo Mutti pioneered the packaging of putting the family's double-concentrated paste in tubes, which provided several advantages.
Packaging tomato paste in tubes offered convenience and practicality. Tubes were easier to handle and store compared to cans and glass jars. They also allowed for precise measurement and because the tube could be closed with a thimble sized cap it reduced the tomato concentrates exposure to the air allowing a longer life.
And, initially the housewives used the thimble, well as a thimble for sewing.
Tomato paste in a tube became popular not only in Italy but also in other parts of Europe. The company's success led to the widespread adoption of the tube packaging format by various tomato paste producers.
Over time, other brands started producing their own versions of tomato paste in tubes, and it became a common staple in kitchens around the world.
The introduction of tomato paste in tubes revolutionized the way people used and stored tomato paste, making it more convenient, economical, and accessible to home cooks and professional chefs alike.
Shop now for Mutti Tomato Paste in Tube here!
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nothing but good stuff
Organic Japanese Umami Ketchup
To the nose, there is more twang than tomato. Or is it the tomato that gives it the twang?
It pours smoothly, not fast, not slow, from the bottle. The combination of flavors is quite enjoyable. Not so much tomato and vinegar like we put on our hamburgers and hot dogs; this ketchup is more like a treat that is sweet and savory.
Dip your tongue in, and it is alluring to your taste buds. You want more.
Taste the flavors in the middle of the mouth, and you get a nice burst of flavors. Then, as you squeeze with your tongue, the taste changes to a different experience of salt, onion, and garlic. It is quite wonderful.
Think along the lines of dipping and not spreading. This “ketchup†is more like a finishing touch and not a condiment of sizable proportions.
Find a space where you can enjoy and taste the subtleties of this ketchup. I could be very happy eating this with just a spoon!
Shop now for Organic Japanese Umami Ketchup!
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good for living longer?
Tomato Pasta Soup Recipe
Tomato Pasta Soup Recipe from The Blue Zones cookbook. It is an informative look at the foods people are eating in the Blue Zones.
See the Tomato Pasta Soup Recipe here!
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like a million little knives slicing to make life softer
Cold Mountain Dry Rice Koji
If anything can turn straw into gold, it would be Koji. I suspect that those who say Koji is not magic don't believe in magic, even when they see it right before their very eyes. For some things in life, explanations are only there to take the fear away from that which cannot be explained.
Koji was crafted 9,000 years ago, most likely under another name, in an earthen jar in China, and it has been a staple of food alchemy ever since. Just not so much here, at least not until recently.
To many, it is the newest food rage. In fact, it is not a food but a tool that harbors amazing little workers who can transform and change how and what we eat in ways that would never seem possible.
There is a lot of science in Koji. Papers have been written about the subject. Some are "dry," long-winded, and some so crusty they seem fermented themselves.
If you are interested in it, read the book "Koji Alchemy" by Rich Shih and Jeremy Umansky from your local bookshop. It is new this year and quite a spectacular read. If you want recipes for Koji, this "cookbook" is the place to get them and understand "it" too.
This domesticated mold was originally derived from a toxic mold, and before people start writing, it is not toxic now. This mold has a long history of making amazing food and alcohol.
Koji is a million spores, a thousand knives, cutting up the cells of proteins to make a better eating experience.
Shop now for Cold Mountain Dry Rice Koji here!
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ESSENTIAL PANTRY
ChefShop Cocoa Powder
This Deep Dark Dutch-processed dark unsweetened cocoa powder is in a class unto itself. We have removed less fat from our cocoa (22-24% fat content), which results in a more intense and immediate chocolate flavor.
This "service pack" of ChefShop cocoa powder is designed for commercial users like baristas, bakers, and gelato makers. It is sealed in a thick zip-lock style bag for production baking with a Plain Jane label. Like many of the foods and ingredients that go to the back of the house, the contents are more important than being pretty.
And price relative to quantity is also a crucial part of the commercial kitchen. So that is why we have chosen this cocoa, for the quality and consistency of product relative to the cost.
And that's what we have here in this bag of exceptional cocoa powder. The resealable bag keeps the cocoa powder fresh and it can last a good long time.
Shop now for ChefShop Cocoa Powder here!
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SHARE THE LOVE
Give the Gift of Love Through Food
Gift Certificates available for any amount you choose.
Get Gift Certificate →
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This Week's Recipes
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ChefShop.com
1425 Elliott Ave W Seattle, WA 98119 206-286-9988
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