The dish is sometimes formally named Pisto manchego, from its origin in La Mancha. Pisto a la Bilbaína, from Bilbao in the Basque Country, usually has just courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs.
In Italy pisto is a mixture of spices made with cinnamon, cloves, coriander, star anise, and nutmeg. It is very fragrant and is used in traditional recipes such as roccocì and mustacciuoli, typical Christmas sweets.
Another Italian use of the word pisto is as the name of a kind of cotechino made in Mantua.
In Mexico and the Southwestern U.S., "pisto" is slang for hard liquor.