Neapolitan precision, pistachio devotion, and a refined presence that moves effortlessly from breakfast to cultural moments
In Wynwood, where creativity often competes for attention, Pistacchio Pane e Caffè stands out by doing the opposite. Opened just four months ago, the bakery has quickly established itself through focus rather than flourish, built around a singular idea: pistachio, treated with Neapolitan discipline and unmistakable restraint.
Believed to be the first bakery in the United States entirely centered around pistachio, Pistacchio offers clarity in a city known for excess. It is confident, precise, and quietly luxurious.
A Neapolitan Concept, Built by Experience
This project was created by Chef Marco Giugliano together with Roberto Maiorano, Homero Mendez, and Gerardo Vilacha. Chef Marco Giugliano and Roberto Maiorano are also the owners of Mano Libera, an established restaurant located in the South Miami area.
Pistacchio is a Neapolitan concept created by Chef Marco Giugliano and Roberto Maiorano, who are also the owners of Mano Libera. Together with partners Gerardo Vilacha and Homero Mendez, they launched Pistacchio with the goal of bringing Miami its first authentic Neapolitan bakery inspired by traditional pistachio-based pastries—without reinterpretation or compromise.
At the helm, Marco Giugliano, Executive Chef and partner, brings over twenty years of experience in the culinary industry. His career includes work in several Michelin-starred restaurants around the world, a background that shows in every detail: laminated dough with architectural integrity, fillings that are rich yet measured, and desserts that feel composed rather than indulgent.
This is Italian baking guided by discipline, not nostalgia.
Pistachio as Identity
At Pistacchio Pane e Caffè, pistachio is not a motif, it is the foundation. Its natural character—earthy, buttery, gently sweet—is allowed to lead without distraction. Croissants are precise and restrained, cakes feel structural and balanced, and gelato is smooth, deeply flavored, and unmistakably Italian.
The bakery’s confidence lies in this singularity. It does not attempt to expand outward; it refines inward.
Designed for More Than Mornings
While Pistacchio integrates effortlessly into daily rituals: espresso, breakfast, an afternoon pause, it was never meant to live only in the morning. Its pastries translate naturally into catering, birthday celebrations, and private gatherings, where presentation, flavor, and consistency matter equally.
That same refinement has positioned Pistacchio within Miami’s cultural and creative landscape, including moments surrounding Art Basel, where it has been selected for settings such as the GloVerse event for David Vanegas’ Art Expo. In these contexts, Pistacchio feels less like a vendor and more like a collaborator. Its pastries complement the room rather than competing for attention.
Wynwood, Through an Italian Lens
Set within Wynwood’s ever-evolving environment, Pistacchio Pane e Caffè offers a calmer counterpoint. The space reflects a European sensibility—measured, warm, and intentional—inviting guests to linger rather than rush.
It’s a place equally suited to quiet mornings and composed celebrations.
A New Reference for Miami
Pistacchio Pane e Caffè is not trying to reinvent Italian baking. It is reaffirming it through Neapolitan roots, Michelin-trained leadership, and an unwavering commitment to pistachio as both ingredient and identity.
Focused. Elegant.
And confidently present wherever good taste belongs.
Visit: 188 NE 23rd St, Miami, FL 33137
