The Val di Noto, located between the provinces of Siracusa and Ragusa, is the area where the “Pizzuta” Avola Almond is grown.
With its hard and smooth shell, which has an elongated and flattened shape – hence the name “pizzuta” (“pointy” in Sicilian) – and dark red in colour, the Avola Almond is drier than other well-known almond varieties. In fact, it is grown on a plant that is not irrigated and is therefore less likely to be attacked by fungi, which are the scourge of the other cultivars.
It is made up of 90% polyunsaturated fatty acids, i.e. Omega fats, and monounsaturated fatty acids and has a higher concentration of vitamin E than any other almond on the market, which makes it the fruit par excellence for anti-ageing treatments. A natural anti-inflammatory, rich in nutrients, it is the main ingredient used in haute patisserie and, precisely because of its nutrients, it is suitable for making vegetable milk, vegan food and functional food.
These almonds are still manually harvested, as per tradition, by shaking them with canes, and are then left to dry in the sun for two or three days.