Sicilian Organic Almonds
There are around 400 different varieties of almonds in the globe, but those from the province of Syracuse have developed a reputation for being the most sought-after almonds in Italian and foreign markets. The Avola almonds have received praise for their unique organoleptic qualities, which give off an identifiable perfume unmatched by any other, and their nutritional qualities, which boast up to three times more polyphenols than California almonds.
We only refer to these four varieties of Avola almonds when discussing them: Mandorla Pizzuta d’Avola, Mandorla Fascionello, Mandorla Romana, and Mandorla Corrente d’Avola.
Due to their early bloom, they can only flourish in low-lying, coastal places where late frosts are uncommon. Because of this, the province of Syracuse, one of Italy’s sunniest and warmest regions, is the only place where they are produced. However, this particular component has a significant impact on production.
These almonds’ shells are more impermeable, harder, thicker, and woodier than those of other types, which guards against the growth of aflatoxin. Additionally, although having a very low yield, their nutritional qualities are kept better than in any other cultivar thanks to the retention of the majority of their oil inside. This allows them to maintain their distinct and enduring flavor and scent for an extended period of time.
These Sicilian almonds, which are native to the southeast, require little extra maintenance. Only a light, optional organic fertilization applied once every two years is the only other requirement for their cultivation. The huge trees may actually thrive and produce without irrigation because the area’s favorable climate encourages their natural growth.
In the middle of August, harvesting takes place. The tree is surrounded by tarpaulins throughout this procedure, and the almonds are knocked loose by hitting the branches with enormous bamboo canes. After being collected, they are separated from the husk that covers the shell and let to dry in the sun for a few days.
The almonds can be stored once they are dry and kept in their shells until they are processed.
We vacuum-pack our full ‘Mandorla Pizzuta d’Avola,’ shelled with the peel, in 500 g bags.
After each use, make sure the package is well closed to protect the product’s entire organoleptic and nutritional qualities. Store the product away from direct light at a temperature of no more than 14°C. They will maintain their quality in this way for around a year.
Organic Almonds: Pizzuta d’Avola
The most prized variety of almonds in the world is “Pizzuta d’Avola”. It has emerged as the preferred almond for high-end confectionary because to its leathery red color, oval and flat form, and regular symmetry. Its unmatched organoleptic qualities, which include a distinctive flavor that begins sweet with an amaretto finish and lingers with a hint of almond milk, make it the go-to ingredient for cooks looking to dazzle with distinctive flavors. A lasting sensory experience can be had by tasting it in its unprocessed, natural state. The almond’s hard, smooth, and front-pointing shell is pointed.
Our Avola almonds, which come both in-shell and naturally shelled, are grown in accordance with the principles of biodynamic farming.
They are grown without the use of irrigation or fertilizers. ICEA organic certification is held.
Organic Almond: Romana
The ‘Romana’ almond is one of the earliest varieties of Avola almonds and is representative of the provinces of Syracuse and Ragusa. This almond is rich in oils that give it a notably sweet taste, and it has a squat, spherical shape with minor imperfections. The fruit’s bitter taste has made it extremely popular in confectionery, where it regularly produces exquisite results, but it is not rare to find a tiny proportion of specimens with it.
One of the most popular varieties of almonds used in confectionary is due to the mildly bitterish aftertaste, which when coupled with sugar produces the classic almond flavor everyone is familiar with.
In fact, it stars in traditional Sicilian sweets: from cassatina siciliana to ricci di mandorle (almond paste with an almond or a candied cherry as a garnish), passing through frutta martorana (miniature fruit and vegetables made of pure almond paste), mustazzuoli, almond milk, ice creams, granitas, and numerous other typical delicacies that an encyclopedia would struggle to enumerate comprehensively.
