Gold Pistachio Paste — the green gold of Sicilian pastry
Gold pistachio paste from the MIO line is a concentrated, ready-to-use semi-finished product designed for professional gelato makers and pastry chefs. Smooth and intensely aromatic, it is produced by Innovaction in Ragusa, in the heart of Sicily, the Italian region most closely tied to the pistachio tradition. One kilogram in a resealable tub delivers consistent yield and a stable flavour profile batch after batch — a reliable building block for laboratories that demand repeatable results.
What pistachio paste is
Pistachio paste is obtained by grinding roasted pistachios into a fine, fluid cream. Unlike a powder or an aroma, it carries the whole sensory weight of the nut — fat, colour and roasted notes — in a format that disperses evenly into any base. The Gold designation identifies the premium tier of the MIO range, with a rounded, natural pistachio character rather than the bright artificial green of cheaper blends.
A Sicilian heritage
Pistachio has been a pillar of Sicilian confectionery for centuries, from cassata and almond pastries to the modern pistachio gelato that carried Italian craft around the world. Bronte, on the slopes of Mount Etna, is the most famous pistachio territory, and the nut remains a signature of southern Italian dessert culture. This paste brings that heritage into the daily workflow of the lab.
The producer
Innovaction S.r.l. is based in Ragusa, in south-eastern Sicily, and develops the MIO line of semi-finished products for pastry and gelato: sugars, flours, creams, fruit fillings, nut pastes and aromas. The company built the MIO range around dependable quality and a controlled cost for professional kitchens.
Sensory profile
Expect a dense, spoon-coating cream with a warm golden-green hue, a pronounced roasted-pistachio aroma and a long, faintly sweet finish. The texture is fluid enough to fold straight into a warm base yet rich enough to stand on its own in fillings and pralines.
Professional uses in the kitchen
In gelato, dose roughly 60 to 80 grams of paste per kilogram of white base for a full, balanced pistachio gelato; adjust to taste and to the strength of the rest of the recipe. In pastry, it enriches creme patissiere, bavaroise, mousses, ganache and namelaka, and works as a filling for croissants, tarts and pralines. Chef technique: fold the paste into the still-warm base and stir thoroughly so it disperses evenly, and keep the mix below 60 degrees so the aroma is not dulled. Common mistake to avoid: overdosing in the belief that more paste means more flavour — too much brings a bitter aftertaste and an over-fatty body.
Pairings
Pistachio pairs beautifully with white chocolate, raspberry and cherry, with milk and cream desserts, and with citrus. In the lab it sits naturally alongside other MIO pastes and fillings, mascarpone and fresh cream for plated desserts and gelato cakes.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Distribution across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24 to 48 hours via partner couriers (Swiss Post, Planzer, Galliker). Tailored for gelato shops, pastry labs, restaurants, hotels, bars, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
Who it is for
Designed for gelato makers, pastry chefs, bakeries, hotels and catering operations that want a dependable, high-yield pistachio base with a clean Italian provenance and a controlled cost per portion.
