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Almod Avola

Under the name “Almond of Avola” refers only three cultures: Pizzuta, Fascionello, Roman or Almond Avola
Originating in the Avola, Syracuse area, are the most valuable cultivars of almonds on international markets.

The epoch of early flowering in fact in the middle of winter, as early as December or in early January, allows these cultivars to proliferate only in marine areas and low hills, where they are very rare late frost. For these reasons its area of ​​production is restricted to the provinces of Siracusa and Ragusa, the sunniest parts of Italy.

Pizzuta
It has a thin, hard shell, from small pores. Its seed has the shape of a flat ellipse, the red color leather. It is the elected almond confectionery, high quality pastries.

Fascionello
While not as elegant Pizzuta, also the variety Fascionello, is widely used for the same delicate fragrance industry confectionery and pastry.

Roman or Almond Avola
The seed of the Roman Avola or current is triangular, irregular shape with a very high twins. It is used exclusively in the pastry.

 

Collection and processing

The harvest is manual, facilitated by a beating, traditionally carried out using canes or poles in the August-September period. The fruits are collected from the floor with towels already laid out under the trees. After harvesting, the almonds are deprived of husk and dried in the sun for 3-5 days (hulling and Drying) .The product flows then, in processing plants, where it is subjected to the following operations:

– Shelling
– Separation shells from the seeds
– 1 Manual selection
– Seeds Calibration
– 2nd Manual selection
– Packaging

The almond to natural can, moreover, be subjected to a further processing step, known as “peeling”, consisting in the removal of the protective seed coat. The production, manufacture, processing and marketing of the “almond of Avola” he centenary origins and has represented, until the fifties of the last century the leading sector of economic activity of the city.

 

Utilization

Almonds are used in a very different traditional cuisines ingredient, both in sweet and salty, and are mainly used for marzipan, ice cream, granita, almond milk, sugared almonds. It is also widely used in the cosmetic industry, which applies the almond oil as a base for creams and compresses.

 

Nutritional information

The sweet almond contains 18 to 22 grams of protein, 54-55 grams of fat (largely unsaturated), 19-20 grams of carbohydrates and 12 grams of fiber. Vitamin E is present in the ratio of 23.6 to 26 mg of 100 grams of edible product. The most represented mineral in the almond is magnesium (100 grams of shelled almonds contain about 270 mg). Iron is about 3 mg, 220 mg calcium. natural anti-inflammatory, antioxidant, valuable supplement diets, rich in nutrients.
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