With Avola Almonds we intend exclusively the 3 cultivars: Pizzuta, Romana and Fascianello; these are the most valuable almonds on the international market, all for their organoleptic properties, both for nutritional ones and with a quantity of polyphenols three times higher than those in California.
The early flowering of these cultivars, in the middle of winter, allows it to proliferate only in areas near the sea and on low hills where late frosts are rare. For this reason, the production area is limited to Syracuse and Ragusa (Sicily), as they are the sunniest areas in Italy.
It is the best of the cultivars of Avola; the shell is hard and smooth, with small pores and a pointed end. The seed is large, has an elliptical shape and flat red skin, with a rough surface. They are particularly used in high quality pastry and in the selective confectionery.
Romana or Corrente d’Avola
have a triangular and irregular shape, with a frequent twinning and are used in pastry shops