The Avola almond is a Traditional Sicilian Product. It is cultivated in the southeastern area of Sicily, in the provinces of Syracuse and Ragusa, the sunniest in Italy. It is recognized in commerce by the mark (reproduced in the image) created by the Protection Consortium (consorziomandorlaavola.it), which guarantees its origin. Widely used in the renowned Made in Italy sugared almonds, it is also good and healthy when consumed as is, thanks to excellent organoleptic and nutritional properties. One example: it contains three times the polyphenols present in the Californian almond.
The name Mandorla di Avola can only be used for three almond cultivars, also known for being the most prized in international markets:
– Pizzuta. It is characterized by a hard and smooth shell, dotted with small pores. The extraordinary aroma and regularity of the shapes make it the preferred type for very high quality productions.
– Fascionello. It also has a delicate and tasty fragrance, but the shape is not elegant, being plump and pointed. It is used in confectionery and pastry.
– Romana. It is characterized by a rich and full flavor, but the small and irregular appearance makes it almost exclusively ideal for use as an ingredient in typical Italian almond-based sweets.
