This Sicilian cultivar featuring a round and smooth shape is hand-picked and sun-dried for around two or three days. Unpeeled with an amber skin covering the milky-coloured body, or peeled with the steam process, in order to keep the fruit and its features intact. Rich in essential oils, sweet and fragrant, suitable for any use.

Among the most refined cultivars of Syracuse,
they reveal a white and smooth fruit beneath an amber-coloured
skin. If eaten fresh, their delicate scent anticipates a sweet taste. Essential
oils are released during the cooking process, which give them
a stronger and distinguishing character. Versatile, both in pastry-making
and cuisine, or also cold for a classic almond milk.

Coming from the province of Syracuse, the Pizzuta – also called Avola Scelta – is part of the best selections of TQB. Hand-picked and sun-dried, available both peeled and unpeeled, the ultimate expression of this almond variety is the confectionery sector, above all traditional dessert biscuits. An essential snapshot of authentic Sicily.

The fruits of this cultivar boast a typical bitter note. Picked according to traditional methods, once dry, the peeled version undergoes steam processing to remove the amber skin. Rich in essential oils, they release a pleasant fragrance when cooked. Ideal to be used in confectionery or in drinks made with almond milk. Unpeeled also available.

According to Sicilian tradition, the Prunus Dulcis fruit, harvested between August and September, is used to prepare almond milk. However, when the shell is removed, the fruit is peeled and then ground into flour, you obtain a beige, scented flour featuring high nutritional values, which is widely used in confectionery. Ideal for people suffering from celiac disease, gluten-free.