Italian pisto is a blend of warm spices – such as cinnamon, nutmeg, pepper and coriander – used in Italian holiday baking, especially in southern Italy.
The flavor is warm but balanced — more complex than cinnamon alone, and deeply evocative of an Italian Christmas. You can be sure every Neapolitan bakery guards its own version of pisto, but the core blend is simple to make at home, which I will show you how to do in this article.
So this year, when you bake your favorite Christmas sweets, add a pinch of pisto napoletano, giving a warm, spicy touch to your favorite recipes . With just one whiff, your kitchen will smell like Naples in December!
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How to Pronounce Pisto in Italian
Pisto is pronounced PEE-stoh in Italian.
Listen to the pronunciation of pisto here:
What is Pisto?
This centuries-old spice blend is the secret ingredient to many of Naples’ Christmas baking. It’s a mixture of ground spices that instantly fills the kitchen with the scents of cinnamon, clove, and nutmeg — a fragrance that can lure anyone into the kitchen around the holiday season.
I like to think of it as Italy’s version of pumpkin spice or mixed spice. Made from a blend of cinnamon, cloves, nutmeg, coriander, star anise, black pepper, and sometimes allspice or anise seeds, pisto adds warmth, depth, and a touch of mystery to rich, nutty Christmas cookies.
Because the spice blend is strong, only a small amount — about ½ to 1 teaspoon per batch — is enough to transform a dough or batter.
Ingredients for Making Italian Pisto at Home
To make Italian pisto at home, simply combine the following spices and store in an jar until ready to use.
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 teaspoon coriander seeds
- 1 teaspoon star anise
- ½ teaspoon black pepper
- (Optional) ½ teaspoon allspice or anise seeds
How To Make Pisto
Toast the whole spices (like coriander, pepper, and star anise) in a dry pan until fragrant — just a minute or two.
Let them cool, then grind to a fine powder using a spice grinder or mortar and pestle.
Mix with the pre-ground spices.
How To Use Pisto in Italian Cooking
Even outside of Naples, pisto can work magic in your baking. Try it in other holiday cookie recipes such as mostaccioli, apple cake, or even hot chocolate or coffee for a little Italian spice.
How To Store Pisto
Store Italian pisto in an airtight glass jar just as you would any spice. I always like to put an expiration date that mirrors that of the spices I purchased to make the pisto.
Learn More about Italian Christmas:
Traditional Christmas Foods in Italy
Italian Christmas Day Meal – What We Eat for Lunch or Dinner
Traditional Italian Christmas Eve Dinner
Italian Christmas Cookies to Try
Italian Desserts to Serve at Christmas Dinner
Pandoro vs Panettone – An Italian Christmas Cake Showdown
How to Cut Pandoro and How to Cut Panettone
Foods to Eat in Italy in December
My Gift Guides (Perfect for the Holidays)
Italian Food Stocking Stuffers
Christmas Gifts for Chefs
The Christmas Market in Montepulciano
Sweet Treats Italian Kids Get From The Befana
Italian Pisto Recipe
Ingredients
- 1 tbsp ground cinnamon
- 1 tsp ground cloves
- 1 tsp ground nutmeg
- 1 tsp coriander seeds
- 1 tsp star anise
- 1/2 tsp black pepper
- 1/2 tsp allspice or anise seeds (optional)
Instructions
- Toast whole spices briefly in a dry pan until fragrant. Cool completely.
- Grind to a fine powder and mix with pre-ground spices.
- Store in an airtight jar.
