Avola almonds: the best almonds in the world

Almonds are good, healthy and allow the preparation of refined desserts appreciated by all. But when we talk about the Avola almonds, there is something more.

 

It is useless to go around it: there is no doubt that the best Italian almonds are the Sicilian ones, produced from particular cultivars, which give rise to the Avola Almonds. Grown in the province of Syracuse and protected by a consortium that guarantees the production and harvesting regulations, these almonds are the secret ingredient of quality confectionery, which relies on its delicate and refined flavor to produce sugared almonds for any type of ceremony.

But what are the characteristics of the Avola almond?


Avola almonds: all the varieties of the Sicilian almond

Almond producers in Sicily make use of the unique qualities of the three cultivars of the Avola almond: the Pizzuta, with which prestigious sugared almonds are made, the Fascionello, with a delicate and fragrant taste, and the Romana, used above all in pastry.

The particular climatic conditions of Sicily allow an early flowering of these trees that already between December and January are filled with pretty pink flowers, which herald the ripening period of the almond.

The Avola almonds, however, are harvested several months later, from the end of July to September, by means of abbacchiatura, which is a type of exclusively manual harvest, which involves beating the branches and the subsequent harvesting of fallen almonds.

After 5 days of drying in the sun in order to avoid the formation of mushrooms, the almonds of Avola, the best Sicilian almonds, are ready to be transformed into the sweets that the whole world envies us.

Sicilian sweets with Avola almonds


The confectionery tradition of Sicily boasts some of the best known products in the world and many of them are made thanks to the Avole Almonds, which contribute to giving a unique flavor.

  • Cassata – this dessert has undergone numerous transformations over the centuries, which have seen the addition of chocolate and candied fruit. But at the beginning it was nothing more than a simple pastry shell, which during the Norman domination of the island was replaced by the royal paste, a mixture of almond flour and sugar, which made this Sicilian delicacy successful.
  • Marzapane – almond paste, egg white and sugar. There is nothing else in this almond-based dessert, typical of Sicily. Then when Avola almonds are used, success is guaranteed!
  • Frutta Martorana – it looks like fruit but it is not! In fact, these perfect reproductions of fruit and vegetables in every detail are made with real pasta, so it is a product based on almonds, sugar and orange leaves.
  • Torrone – typically Christmas, Avola almond nougat is a delicacy to be enjoyed all year round. In some cases, it is enriched with hazelnuts, peanuts, walnuts and pistachios.

It is not a dessert, but how can we forget the Avola almond milk? Ideal for all those who are lactose intolerant and for celiacs, this type of milk is suitable for home preparation: 200 grams of almonds and 1 liter of water will be enough to produce a healthy and tasty drink.

Why settle for any almond when you can enjoy an Avola almond?


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