Description
The shelled and peeled Avola almond is a natural anti-inflammatory, antioxidant, precious dietary supplement, rich in nutritional principles. Almonds, in fact, are among the healthiest and most nutritious dried fruits.
These almonds are deprived of the cuticle that covers them thanks to a peeling process. The peeling is obtained through a system which involves soaking the almonds in hot water at 90° for ten minutes and drying them in an air oven at 80° for about thirty minutes in order to remove the skin that covers it.
The peeled shelled Avola almond is a guaranteed Italian cultivar, it comes exclusively from the south-east of Sicily, from trees grown according to a thousand-year-old tradition, naturally and without the use of any chemical product. Pearl of taste, it enriches the entire traditional Sicilian cuisine ranging from pastry making to cooking as well as being excellent as a hunger-busting snack or for appetizers. Also particularly suitable as a precious ally for the body’s well-being as it is rich in proteins, fibre, vitamins, potassium, magnesium and monounsaturated fatty acids.
We remind you that almonds are not all the same . There are good ones and less good ones, healthy ones without toxic substances and those chemically treated from the agronomic phase to conservation.
Additional Information
Weight | 100g | 125g | 250g | 500g | 1.00kg |
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NUTRITIONAL VALUES | (average values per 100g) Energy: 630 Kcal Proteins: 21.2 g Carbohydrates: 11.2 g (of which sugars 4.6 g) Fats; 55.2 g (of which saturated 5.9 g) Fibre: 10 g Allergens: May contain traces of other nuts |
TASTING NOTES: | Intense flavor. A pleasant and light bitter note in the finish. Great persistence in the mouth thanks to its richness in essential oils. |
SUGGESTED PAIRING: | Brut sparkling white wines |
DATA SHEET: | Variety: Pizzuta d’Avola Territory: south-east Sicily, prov. Siracusa and Ragusa Breeding: No chemical treatment Shape: regular flat oval Colour: creamy white Percentage of bitterness (Amygdalin): approximately 1% Presence of twin fruits: very low (from 0 to 3%) |