Organic Avola Pizzuta Almond 500g

Organic Avola Pizzuta Almond

Considered one of the most valuable qualities in the world

A unique and enveloping flavour

Eating almonds with their skins is important both for the presence of fibres,

both for the increase of good bacteria that favor the regularity of the interior.

To guarantee the origin and cultivar of our almonds, we have certified our company as a producer within the Avola Almond Consortium, which also confirms the authenticity of the information we release through product analysis.

The Almond of Avola

There are thousands of almond varieties present in Italy and in the world but…

…with the denomination “Avola almond” only three cultivars are indicated:

• Pizzuta
• bundle
• Romana (or Corrente d'Avola)

Originally from the Avola area, they are the most prized almond cultivars on international markets. The early flowering period, in fact in the middle of winter, allows these cultivars to proliferate only in the seaside and low hill areas, where late frosts are very rare.

For these reasons, its production area is limited to the provinces of Syracuse and Ragusa, the sunniest in Italy.

Pizzuta D'Avola

It is the best of the Avola cultivars; the shell is hard and smooth, with small pores and a pointed end. The seed is large, has an elliptical and flat shape of a leather red color, with a wrinkled surface. They are used particularly in haute patisserie and in the selected confectionery

Romana or Corrente d'Avola

They have a triangular and irregular shape, with frequent twinning and are used in pastry shops

Almond for health

It is considered to consume 5 almonds a day, especially during diets, for students under exam stress, for those who practice intense sporting activity and for pregnant women as they integrate several vitamins, fatty iron, unsaturated fatty acids, polyphenols and fallow restoring energy to the body and lowering cholesterol.

Noto almond ?SlowFood presidium

History

The almond is the absolute protagonist of Sicilian pastry. It was the Arabs who discovered the secret of working chopped fruit with egg white and honey and it was they who inaugurated the great Sicilian tradition of almond sweets.

A tradition that he then picked up a little here and a little there (from the Normans, the Spanish, the French, the nobles, the convents, the pilgrims…) diversifying from valley to valley, from city to city, from village to village .

Noto almonds

In the almond groves of Noto and three other municipalities in the province of Syracuse, three ancient varieties are grown: Romanian (squat and irregular shaped seed with excellent organoleptic characteristics, much in demand for transformation into confectionery), pizzuta d'Avola (oval and flat seed), bundle (with hybrid characteristics between the other two).

The shell, thick and woody, retains the fats, preserving the flavor and aroma for a long time; on the other hand, the yield is low and the market does not always appreciate the not too regular shape of the fruit.

The almonds are kept in the shell before being processed.

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Bio Agricola Ciccone, Noto (SR) SICILY