For Chef Marco Giugliano, pistachio didn’t start in a kitchen. It started in a pasticceria — the kind every Neapolitan neighborhood has, where the glass cases are fogged from the warmth inside and the smell of cream and espresso follows you into the street.
In Naples, pistachio cream fills cornetti before sunrise. It layers inside pastiere and maritozzi. It belongs. Not as a novelty, not as a seasonal flavor — as something permanent, earned, and deeply familiar.
That memory is what Marco brought to Miami. And it’s what Pistacchio is built on.
Most bakeries use pistachio as a flavor. We use it as a philosophy.
• The pistachio arrived in Sicily with Arab traders in the 9th century
• Bronte, on the slopes of Mount Etna, became its spiritual home
• Volcanic soil gives Bronte pistachios their unmatched depth of flavor
• Harvested only once every two years, by hand, in September
• Protected by DOP certification — the same standard as Parmigiano and Barolo
Pistacchio Pane e Caffè is the first and only Neapolitan bakery in Miami where the pistachio is not a feature — it is the foundation. Every recipe, every flavor, every pastry in the case carries the DNA of a chef who grew up eating this way and refused to compromise when he crossed an ocean.
The founders saw a gap in Miami’s culinary landscape. A city this vibrant, this international, this hungry for the real thing — and nowhere to find a true Neapolitan pastry experience built around the ingredient that defines it.
Pistacchio is that place. It exists because Marco said: if we’re going to do this, we do it right.
The bakery was envisioned by a team of partners: Gerardo, Homero, Chef Marco Giugliano, and Roberto. Together, they saw a gap in Miami’s gastronomic landscape: no place combined authentic Neapolitan pastry culture + pistachio as a central ingredient.
Their vision: to bring to Miami something that feels like being in Napoli — in flavor, in atmosphere, in craftsmanship.
Recipes and flavor traditions rooted in Napoli; many of our chefs and staff come directly from Naples, bringing authentic methods and passion.
Our pistachio cream — crema al pistacchio — is made from scratch in small batches every single morning. Whole milk, egg yolks, sugar, butter, and 100% pure Bronte pistachio paste. Nothing else. No artificial color, no flavoring, no shortcuts that would dilute what the pistachio already does perfectly on its own.
The result is a cream that is vibrantly green, intensely nutty, and smooth in a way that only real ingredients can produce. It goes into our cornetti, our croissants, our maritozzi, our cakes — and into every small thing we make that carries the pistachio name.
This is what we mean when we say pistachio is not our ingredient. It is our identity.
“The pistachio cream tastes like it came straight from Sicily. I’ve never had anything like it in Miami.” — A.R.
“I used to think I didn’t like pistachios. Then I had their cornetto. Now I come every morning.” — via Google
“This is the real Italian bakery Miami has been missing. The pistachio is unlike anything else.” — C.M.
Yes, every morning from scratch. Our crema al pistacchio is made with whole milk, egg yolks, sugar, butter, and 100% pure Bronte pistachio paste — no artificial flavors, no shortcuts. We never use pre-made filling.
Our pistachio cream goes into our cornetti, croissants, maritozzi, cakes, and gelato. You can explore the full range on our pastry shop page. The pistachio cornetto is our most popular item and typically sells out before noon on weekends — we recommend arriving early.
188 NE 23rd St, Miami, FL 33137 — Edgewater, minutes from Wynwood and Midtown Miami.
Address: 188 NE 23rd St, Miami, FL 33137. Edgewater / Midtown.
Opening Hours:
Monday – Saturday 8 AM–6:30 PM
Sunday 8:30 AM–6:30 PM
Explore our full Italian pastry shop menu or contact us for custom orders.
Only at Pistacchio.
