Originally from Central Asia, the almond tree - among the few species to bloom in winter, covering plains and hills with white petals - owes its spread in the Mediterranean basin between the 5th and 4th centuries BC to the Greeks. In the Val di Noto, between the provinces of Syracuse and Ragusa, it found an ideal environment to grow in harmony with the territory, producing varieties of such value (Pizzuta, Fascionello, Romana) that it became a unique product known throughout the world.

The Avola Almond is a source of health, beauty and well-being, a natural anti-inflammatory and antioxidant, a valuable supplement in diets and rich in nutrients. The temperate climate of the Hyblaean Mountains makes the Avola Almond elegant in shape and flavor. It is indispensable in quality pastry, in superb Sicilian granitas, in refined almond milk, in nougat, in marzipan, in biscuits and in the tradition of the finest sugared almonds. A treasure chest of vitality.