The pistachio problem in London
Pistachio gelato is everywhere in London. It is on the menu at almost every gelateria, dessert café, and Italian restaurant in the city. It is also, in the vast majority of cases, made from an industrial paste: a manufactured product bought from a wholesale supplier, added to a neutral dairy base, and coloured bright green to signal its flavour. The taste is sweet, recognisable, and essentially identical regardless of who makes it.
This is not a minor distinction. The difference between industrial pistachio paste and real Bronte pistachios is as significant as the difference between powdered chicken stock and a proper fond. One is a simulation; the other is the ingredient itself. You can tell the moment you taste it.
Why Bronte — and why it matters
Bronte is a small agricultural town on the western slopes of Mount Etna in Sicily. The volcanic soil, the altitude, and the microclimate produce a pistachio unlike any grown elsewhere. The flavour is more complex — intensely savoury-sweet with a distinct earthiness, a deeper green note, and an almost resinous quality that fades to a clean, lasting finish.
The Bronte pistachio has a protected designation of origin (DOP), similar to Champagne or Parmigiano-Reggiano. This designation protects both the origin and the production method. Pistachios sold as "Bronte DOP" must be grown in the Bronte production zone and harvested according to traditional methods — which means harvesting every other year, to allow the trees to rest, producing a smaller yield of exceptional quality.
At Gelatone, we source Bronte DOP pistachios directly and use them as the primary ingredient in our pistachio gelato. Nothing else goes in except the dairy base, a little sugar, and — critically — no artificial colouring. The result is a gelato that is pale green rather than vivid emerald, because its colour comes from the pistachio itself rather than from a bottle.
How to taste the difference
The simplest test is colour. Industrial pistachio gelato is vivid green because it contains added colouring. Real pistachio gelato from Bronte nuts is a muted, dusty pale green — attractive, but clearly not enhanced. At Gelatone, the colour tells you exactly what you are eating.
The second test is flavour depth. Industrial pistachio is forward and sweet, with a flat finish. Bronte pistachio gelato builds: the initial sweetness gives way to a more complex middle note, and the finish is long, slightly savoury, and entirely distinct from anything produced from a paste. If you have never had it before, the taste can be genuinely surprising — more intense and more interesting than the category suggests.
Frequently asked questions
Where can I find the best pistachio gelato in London?
Gelatone at 23 Rose Street, Covent Garden, makes pistachio gelato from Bronte DOP pistachios sourced directly from Sicily. It is widely regarded as the finest pistachio gelato in London.
What are Bronte pistachios?
Bronte pistachios are produced in the Bronte area of Sicily, on the slopes of Mount Etna. They have a protected designation of origin and are prized for their intense, complex flavour and vibrant natural colour.
Why is Bronte pistachio gelato different from regular pistachio gelato?
Most pistachio gelato in London is made from industrial paste using commodity pistachios. Gelatone uses only Bronte DOP pistachios, which have a distinctly more complex, earthy, and intense flavour.
What does Bronte pistachio gelato taste like?
It is intensely savoury-sweet, with a naturally pale green colour and an earthy depth not found in commodity pistachio products. The flavour is more complex and less sugary than most pistachio gelato.
Is pistachio gelato vegan?
Traditional pistachio gelato contains dairy. Gelatone also offers dairy-free sorbets for those looking for vegan options — ask in store for the current selection.