The Avola pizzuto almond is flat and pointed and has an incomparable aroma: bittersweet and velvety. We recognise the taste of a refined marzipan.
In the south of Sicily, around the town of Avola, there is a very special terroir that is ideal for growing almonds and grapes: Nero d’Avola. As Head Chocolatier, Patissier and Glacier, I choose resolutely for the almonds from this region. These almonds are delicious to snack on and have many uses.
Lightly roasted, chopped into granola, used to make marzipan, to decorate cakes, finely ground or, as a famous star chef (without mentioning Sergio’s name) uses them to make a delicate almond milk.
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