Avola almond

Avola almonds
Avola almonds

Avola almond, cultivated in Siracusa and Ragusa, south-east of Sicily, has very ancient origins: it is to the Greeks the spread of the almond plant in the sunniest area of Sicily around the 4th-5th century b.C. The pores are very characteristic with their small size, while the shell is really hard, resistant and smooth. Finally, the seed is flat and elegant in the form with an intense red color. Thanks to the mild climate due to the presence of the sea, and the mountains that block the cold currents of mistral and north wind, the flavor of Avola almond is absolutely incomparable and unique. But what makes it the queen of almonds are its many beneficial properties: it is a natural painkiller, an antioxidant, prevents cardiovascular disease due to the presence of Omega 3 and Omega 6, is rich in vitamin E and B2, is a source of fibers, calcium, phosphorus, iron, polyphenols, unsaturated fatty acids, vegetable proteins, potassium and magnesium. All the properties that bring undeniable benefits to the body. In the craftsmanship of typical Sicilian pastries of high quality, such as almond paste cookies, pistachio paste cookiesmarzipan fruits and nougat, it cannot miss this precious ingredient recognized throughout the world for its unique properties. It's a must for Don CannoloReceive his Sicilian pastries with a click comfortably at home to enjoy intense moments of pleasure.

Avola, Sicily
Avola, Sicily

Thanks to Christophe Pinard for the shot at Avola and Ambra Galassi for the shot at Avola almonds.