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Pistacyl Pistachio has once again taken center stage in the “Dulcería – Mejor Dulce Alimentos de Valladolid” competition, organized by the Valladolid Provincial Council in conjunction with the Provincial Association of Confectionery Entrepreneurs.

Macarena Sánchez-Colomer, from “L’Átelier sin gluten” in Valladolid, won second prize in the 2025 edition of this competition with her dessert “Esperanza,” a smoked cheese hemisphere with a honey heart and chocolate and pistachio glaze, on a Pistacyl pistachio daquoise.

Our pistachios were also the ingredient in the dessert that won first prize in the first edition of this competition: the “Merceditas” cake by Inés Hernández of the “El Bombón” confectionery in Valladolid, made with a pistachio financier with praline and passion fruit cream.

The “Dulcería 2025 – Mejor Dulce Alimentos de Valladolid” competition took place on May 15th at the Q-BO Building of the Valladolid Provincial Council in collaboration with ACOR. Fourteen confectioneries from the province participated in the competition, each with different entries made with local products that are part of the “Alimentos de Valladolid” brand.

“Corona Isabel de Dátiles” from the “La Biótica” confectionery in Medina del Campo took first prize, with third prize going to Violetta Hakobyan of “La Francesa” in Valladolid for her “Macaron Pinea”.

This year’s jury was once again composed of renowned figures from the culinary world, including David Pallàs, a prestigious pastry chef and winner of the Grand Prix International du Chocolate (1999); Palmira Soler, chef of the “5 Gustos” restaurant, winner of the Pincho de Oro in 2017 and recommended by the Michelin and Repsol guides; Rosa Iglesias, manager of the “Entretierras” restaurant in Urueña; Javier Labarga, president of CETECE and secretary of the Valladolid Confectioners Association; and José Luis Domínguez, general manager of ACOR.

The president of Grupo Pistacyl, Alfredo Pérez, has received the Agri-Food Award at the 41st Businessperson of the Year Competition, held annually by the Faculty of Commerce and Labor Relations of the University of Valladolid to recognize the work of companies and organizations within the industrial and social fabric of the province of Valladolid.

The award ceremony took place during a gala held on May 14th, which brought together a broad representation of the province’s economic, academic, and institutional sectors at the Valladolid Fair. The event served to highlight the high level of Valladolid’s business community and the entire value chain surrounding it.

After receiving the award, Alfredo Pérez expressed his gratitude to the jury for granting this recognition to the work of the entire team at Grupo Pistacyl and their commitment to the rural and agri-food sectors, which serves as an incentive to continue working and contributing to the development of the province.

He also thanked his brothers for trusting him to lead the family business, his friends for their words of encouragement during difficult times, and his wife and children for “putting up with me when things were not as good as they are today.”

He also expressed his pride in sharing the prize list with the other award winners, all of whom are exemplary in their sectors: Rubén de Pedro Pardo, from Ascensores Zener (Special Award); María del Carmen and Sofía Muñoz Casares, from El Triunfo Vestuario Laboral (Commerce); Mario Villa Ramón, from Promociones Cavidel (Habitat); Carlos González Puertas, from Ubi de la Vega (Hospitality), Tony Martínez, from Synersight (Industry), Tomás Gregorio García Díez, from Gregorio Díez Distribución (Services Sector); John Domingo and Omar Rabadán Martín from Apolo Studio Creativo (Young Category), Centro San Juan de Dios (Third Sector), Joyería Relojería Zurro, and Riegos del Duero (special recognitions).

The winners of the 41st edition also highlighted the role played by the actors involved in their responsibilities, from their work commitments to their employees, clients, and suppliers, “who are also part of the company’s history,” to the role of family members, wives, children, and parents, “who also suffer” from schedules, worries, and concerns.

For his part, the Dean of the Faculty, José Antonio Salvador Insúa, emphasized the level and variety of the award winners, all leading firms in their respective sectors.

“Who would have thought we’d have pistachios, driverless forklifts, the best pizzas in Spain, century-old beverage retailers and distributors, innovative brands in elevators, the metaverse, or builders trained at the Massachusetts Institute of Technology (MIT),” the Dean reflected.

“And all of them with the Valladolid seal!” exclaimed Salvador Insúa, who emphasized that they should have “a monument” for their ability to generate a scenario in which “others,” with their purchasing operations, contribute to economic growth.

The award ceremony also featured a speech by the Rector of the UVa, Antonio Largo, who expressed his gratitude to the institutions that support the Competition as well as to its organizers, paying special attention to the students who serve on the committee and are “the reason for the existence” of the university.

The head of the academic institution acknowledged that he “feels proud” to highlight so much talent and to do so from the university, whose role is to always be in contact with society and the market, offering students the opportunity to learn from good examples that, in turn, can help achieve UVa’s goal of facilitating student employability.

Pistacyl Group continues its strong commitment to international markets by participating in some of the leading agri-food trade shows to showcase its products to importers and professionals around the world.

In January, and in collaboration with the Institute of Business Competitiveness of Castilla y León, it was present at the Sirha Lyon Fair, which took place in the French city from the 23rd to the 27th. This event, held every two years, has become the global benchmark for the haute cuisine industry.

It showcases the most innovative products and new market trends, such as natural pistachio paste, pistachio granules, and pistachio “flour,” which Grupo Pistacyl showcased to the many visitors who visited its stand.

In February, the company participated in Barcelona Wine Week with ISC Wines, and in March, it was again present at the Prowein Fair held from the 15th to the 17th in Düsseldorf, Germany.

At both events, Grupo Pistacyl presented the first vintage of its Desacato Sauvignon Blanc wine, the first it has produced with this grape variety under the Rueda Denomination of Origin seal, as well as its new Desacato Verdejo Sobre Lías.

In April, Grupo Pistacyl returned to Salón Gourmets, which took place from April 7th to 10th at the Madrid trade fair center (IFEMA), where it showcased its product catalogue and introduced some of its latest innovations. Visitors were able to taste their innovative pistachio slushy, developed in collaboration with master pastry chef Lázaro Sanabria of Pastelería Castilviejo in Medina de Rioseco (Valladolid), as well as the new pistachio cream made with Dried Fig Jelly from Teresa Maté, and their new pistachio praline, specially designed for pastry recipes.

The latest international event attended by Grupo Pistacyl in these first months of the year was Tutto Food, a major biennial fair dedicated to the agri-food sector that took place in Milan, Italy, from May 5 to 8.

The company attended this event at a stand organized once again by the Institute of Business Competitiveness of Castilla y León, which was visited by numerous professionals from the agri-food sector interested in learning about all the products it produces from pistachios, as well as its Desacato wines.

Grupo Pistacyl returns to Salón Gourmets 2025 with several innovations made from the 100% natural pistachios it produces. The Valladolid-based agri-food company will take advantage of its presence at the prestigious event, held from April 7 to 10 at the Madrid trade fair center (IFEMA), to unveil its innovative pistachio slushy to all visitors for the first time.

This product is developed in collaboration with master pastry chef Lázaro Sanabria, from Pastelería Castilviejo in Medina de Rioseco (Valladolid). The company plans to begin marketing it soon. Therefore, Salón Gourmets 2025 will serve as a launching platform for this new pistachio slushy.

In addition, Grupo Pistacyl will also present another of its latest innovations at the main Quality Food and Beverage Fair: pistachio cream with fig jelly.

This is a new product made from the company’s pistachio cream, to which they have added dried fig jelly with cinnamon from Teresa Maté, another small agri-food company from the province of Valladolid.

The result is a unique product, ideal for preparing and accompanying game or foie gras recipes, and even for enjoying on its own on toast.

Another new product that Grupo Pistacyl will be unveiling at Salón Gourmets 2025 is its new pistachio praline, also made from this natural nut and specifically designed for baking recipes.

These innovations will be added to the pistachio paste, pistachio flour, pistachio granella, and pistachio and chocolate cream that Grupo Pistacyl presented at previous editions of this event with great success and that will be present again this year.

These products are characterized by being made from natural pistachios and by not containing any preservatives or colorings that alter their natural qualities and nutritional properties. Pistacyl Pistachio Granella will also be featured in the recipe “Coconut Namelaka Quenelle Stuffed with Pistachio Praline and Caramelized Earth,” which chef Javier Peña of the Sibaritas Klub restaurant in Valladolid will prepare on April 9th ​​at Salón Gourmets, as part of the showcooking organized by the Tierra de Sabor brand with products that adhere to this label.

Grupo Pistacyl will once again be attending Salón Gourmets 2025 with Tierra de Sabor and will be exhibiting its products at stand 4F23-9 in Hall 4. This is also where you can discover its new wine, Desacato Sauvignon Blanc, and the new 2024 vintage of its Desacato Verdejo “Sobre sus propias Lías”, which the company produces under the Rueda Denomination of Origin.

Grupo Pistacyl has launched the first vintage of Desacato Sauvignon Blanc, the first wine it has made with this grape variety under the seal of the Rueda Denomination of Origin.

Likewise, the family business from Valladolid has also begun marketing Desacato Verdejo Sobre Lías 2024, also protected by the seal of the D.O. Rueda.

With the launch of these new products, Grupo Pistacyl increases the range of Desacato white wines that it has been producing since 2021 with grapes from its vineyards located in the Valladolid towns of La Seca, Pozal de Gallinas and Fresno el Viejo, in the heart of the Rueda Denomination of Origin.

The first vintage of Desacato Sauvignon Blanc is limited to a production of 9,000 bottles, which will be added to the 90,000 bottles of Desacato Verdejo that the company plans to market from the 2024 vintage.

It will be distributed both in the national and international markets, in different catering and commercial establishments in Andalusia, Aragon, the Canary Islands, Castilla y León, Castilla-La Mancha, Catalonia, the Community of Madrid, the Valencian Community and Galicia, and also in France, Poland, the Netherlands, Belgium and Germany.

Grupo Pistacyl’s goal is to continue increasing the foreign presence of its wines with the boost of the new Desacato Sauvignon Blanc and Desacato Verdejo on its lees.

With only four years of life, Desacato has already stood out for its great quality, recognized with a Silver Medal at the 2022 Brussels World Competition.

Grupo Pistacyl wanted to commemorate World Pistachio Day, which is celebrated every 26th of February, by highlighting the quality of pistachios grown in Castilla y León, where they have become an alternative crop to traditional agriculture.

The family-run company from Valladolid opted for pistachio cultivation in Castilla y León in 2008 and, thanks to the development of different research projects aimed at adapting and improving its production and quality, it is currently the leading producer of pistachios in the region.

Thus, in collaboration with prestigious organisations such as the CDTI, ITACYL, the University of Valladolid, the University of León, the Catholic University of Ávila and the Provincial Council of Valladolid, it has been promoting various lines of research aimed at obtaining a pistachio that is unique for its size, aroma, colour and flavour, and at developing new products derived from this dried fruit that stand out for their qualities and characteristics.

In addition, the company is a pioneer in the use of the latest technologies and precision agriculture to achieve greater efficiency and better use of water resources.

Thanks to this firm commitment to innovation and sustainability in cultivation methods, Pistacyl today has more than 12,000 pistachio trees spread over 53 hectares across several farms located in the Valladolid towns of Pozal de Gallinas, Moraleja de las Panaderas and Fresno el Viejo.

Pistacyl has also been a pioneer in its commitment to preserving and enhancing all the healthy properties of this dried fruit through its natural marketing, both in grain and in other innovative presentations such as paste, granella, ground pistachio and pistachio and white chocolate cream.

All of them are made from natural, unroasted pistachios, which avoids subjecting them to high temperatures that damage the mono and polyunsaturated fatty acids inherent to this food.

They are also characterized by offering this dried fruit without salt, preservatives, colorants, sugar, or any other additive that alters its nutritional properties.

Currently, the company has different lines of research open aimed at the production of new products, such as pistachio flour and oil, and the integral use of this dried fruit, in line with its commitment to sustainability.

It is also working on opening new markets for the distribution of its pistachios, which are already present in different national and international commercial and restaurant establishments and even in the Thyssen-Bornemisza National Museum, where you can buy an exclusive gourmet box with a selection of its products.

In addition, since 2023 Pistacyl has also been selling pistachios from Castilla y León with the European seal of organic production.

Pistacyl has returned to the classrooms of the University of León to share its knowledge of pistachio cultivation with students at the School of Agricultural and Forestry Engineering.

Invited by Professor Enrique Garzón, the president of the group, Alfredo Pérez, gave a talk on February 19th to a group of students of the Fruit Arboriculture course of the Degree in Agricultural Engineering, to whom he explained the pistachio cultivation system and the commitment to sustainability and quality in its production through the promotion of different research projects with academic institutions, such as the University of León itself.

Pistacyl has a close relationship with the School of Agricultural and Forestry Engineering at the ULE and for years the company has been passing on its experience in the cultivation of this dried fruit to its students through talks, such as the one that took place in May of last year, also promoted by Professor Enrique Garzón.

In addition, the company is also open to collaborating with other organisations and institutions in the region to make known its experience in pistachio cultivation, of which it is a pioneer, the main producer and a benchmark in Castilla y León.

An example of this is the participation of Alfredo Pérez last November in the informative day organised by the Higher Technical School of Agricultural Engineering of Palencia (ETSIIAA) of the University of Valladolid (UVa) with the aim of learning about the current situation of some of the high-value crops and their potential for the province of Palencia.

More recently, the president of Grupo Pistacyl took part in one of the technical days dedicated to woody crops organised on 28 January, coinciding with the celebration of the eighth edition of the Agricultural Fair that took place in Valladolid.

Grupo Pistacyl will be present from February 3 to 5 at Barcelona Wine Week, where it will present the first vintage of its Desacato Sauvignon Blanc wine, the first it has made with this grape variety under the Rueda Denomination of Origin.

This new wine thus joins its already consolidated Desacato Verdejo, which the Valladolid family business has been making since 2021 and which this year has expanded with the launch of Desacato Verdejo “Sobre Lías”.

Desacato Sauvignon Blanc has been made with grapes from several plots of old vineyards located in the Valladolid town of La Seca, which are added to the 30 hectares of its own Verdejo vineyards that Grupo Pistacyl owns in Pozal de Gallinas and Fresno el Viejo (Valladolid), all of them in the heart of the Rueda Denomination of Origin.

In this first vintage, the production of Desacato Sauvignon Blanc will be limited to 9,000 bottles, while the forecasts for Desacato Verdejo are 90,000 bottles, which will be destined for sale in the national market and for export.

Being only 3 years old, Desacato has stood out for its great quality, which was recognized with a Silver Medal at the 2022 Brussels World Competition.

Currently, Grupo Pistacyl wine is present in different establishments in Andalusia, Aragon, the Canary Islands, Castilla y León, Castilla-La Mancha, Catalonia, the Community of Madrid, the Valencian Community and Galicia.

In addition, Desacato has been increasing its presence abroad and is currently sold in countries such as France, Poland, the Netherlands, Belgium and Germany. The goal is to continue increasing its exports with the boost of the new Desacato Sauvignon Blanc.

The range of pistachio products made by Grupo Pistacyl is now part of the Museo Nacional Thyssen-Bornemisza, where they can be purchased at its official store.

The family-owned company from Valladolid has reached an agreement with the national gallery to launch an exclusive gourmet box. This box reproduces a painting from the Carmen Thyssen collection and contains a selection of products made with 100% natural pistachios, including pistachio paste, granules, ground pistachio, and pistachio and white chocolate cream.

The box is part of the museum’s exclusive DelicaThyssen gourmet selection and is available at the Thyssen Museum Shop in Madrid and on its website. It can also be purchased directly from Grupo Pistacyl via their website www.grupopistacyl.com and will soon be available at select exclusive retail locations.

This limited-edition box features on its exterior the painting “Garden in Soest”, an oil painting created around 1905 by the German expressionist Christian Rohlfs. The artwork is part of Baroness Thyssen’s private collection.

The painting is characterized by its thick impasto technique, expressive brushstrokes, and seemingly vertical accumulation of colors, some of which are non-natural, evoking the style of Van Gogh. It depicts a view from the artist’s window overlooking the garden of his house in the Westphalian town of Soest. Its predominant green, ochre, and mauve tones reflect the rural roots of Grupo Pistacyl and its commitment to 100% natural products.

Inside the box are four glass jars containing the latest Grupo Pistacyl products. Each jar features a custom label for this presentation, reproducing a detail from Rohlfs’ painting.

One jar contains Pistacyl Natural Pistachio Paste, ideal for making ice creams, nougat, pastries, and as an ingredient in various recipes.

Two jars include Pistacyl Pistachio Granules (pistachios crushed into approximately 2mm pieces) and Pistacyl Ground Pistachio, perfect for preparing both sweet and savory recipes.

The fourth jar contains Pistachio and Chocolate Cream Pistacyl, made with 56% pistachio cream and granules mixed with white chocolate, ideal for baking and direct consumption.

These products contain no salt, preservatives, colorants, sugar, or any other additives. They are made from 100% natural, raw pistachios, avoiding high temperatures that can degrade the mono- and polyunsaturated fatty acids in this nut.

The production process involves crushing and grinding natural pistachios in several phases to prevent temperature changes that might alter their natural qualities, flavor, and nutritional properties.

The Pistacyl gourmet box is enhanced with a QR code providing access to recipes crafted with these products by renowned chefs and pastry experts, including Michelin-starred chef Álvaro Hinojal (Alquimia Restaurant, Valladolid); Nauzet Betancort (Gastrobodega Martin Berasategui, Rueda); José Juan Taboada (Triana Restaurant, Candelario); Lázaro Sanabria (Castilviejo Pastry, Medina de Rioseco); David Galán (Monaco Restauración, Medina del Campo); Álvaro Galicia (Pastelería Galicia, Tordesillas); Inés Hernández (Confitería El Bombón, Valladolid); and Laura Junquera Fernández (Alcazarén Professional School, Valladolid).

The president of Grupo Pistacyl, Alfredo Pérez, participated on the 15th of November in an informative conference organised by the Higher Technical School of Agricultural Engineering of Palencia (ETSIIAA) of the University of Valladolid (UVa) with the aim of learning about the current situation of some of the high-value crops and their potential for the province of Palencia.

Alfredo Pérez was in charge of presenting Pistacyl’s experience in pistachio cultivation at the conference, explaining the origins of this family business with this dried fruit, the details of its cultivation and its determined commitment to innovation and sustainability, which have allowed it to position itself today as the main pistachio producer in Castile and Leon.

Along with the president of Grupo Pistacyl, other experts from entities such as the Agrarian Technological Institute of Castilla y León (ITACYL), Agromillora, and ID Forest also spoke at the event, explaining the viability of olive trees in the province of Palencia, experiences with hazelnut cultivation in Castilla y León, the potential of almond trees, and the present and future of truffle farming in Palencia.

The event also included the presentation of two private initiatives, the Ceres Rural Innovation Hub collective, and the public Agroaceleradora de Castilla y León, which highlighted their role as a driving force for innovation to promote the implementation of alternative crops in the region.

Organised by professors Jorge Martín and Jorge Poveda, professors from the Department of Plant Production at ETSIIAA and researchers from GIR Agrobiotech, the event was open to students, farmers, technicians and was sponsored by the Provincial Council of Palencia.