In the heart of southeastern Sicily lies a gastronomic specialty of unparalleled value: the Avola almond. Internationally recognized as one of the world's most prized varieties, this fruit in shell represents a strategic opportunity for the supply chain, from the confectionery industry to the high-end catering, processing, and snack sectors.
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The production area of the Avola almonds covers 800 hectares and is located entirely in the Sicilian provinces of Syracuse and Ragusa. Although there is a limited production of the three characteristic varieties - Pizzuta, Romana and Fascionello - even in the province of Catania (about 2 tons per year) the center of production is concentrated in the municipalities of Noto (411 thousand kg), Rosolini (321 thousand kg) and Avola (316 thousand kg), which together account for 75% of the total production of in-shell almonds in 2023. Other municipalities with significant production are Florida (72 thousand kg), Palazzolo (51 thousand kg), Ispica (50 thousand kg), Scicli, Pachino, and Pozzallo (20 thousand kg each).
It is important to emphasize that the 2023 figures of 1,320,210 kilograms should be considered as an increase for 2024 since the low price paid to producers in 2023 discouraged the harvesting of at least 25% of the product. In a national context in which Sicily and Apulia account for 96% of Italian almond production (source: ISMEA 2022), with 31 thousand hectares cultivated in Sicily and 20 thousand in Apulia, the Avola almond stands out for its intrinsic quality.
On a global scale, Italy is in seventh place with a production of 76 million kilograms, far behind nations such as the United States (2,002,742 tons) and Spain (202,339 tons), showing that Sicily's local production is niche but of very high quality.
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The Pizzuta, Fascionello, and Romana varieties are appreciated in Italy and abroad for their high quality. The Pizzuta variety is particularly sought after in the confectionery sector for its consistency, shape, and taste and is preferred by Italian and foreign confectioners (France and Belgium). The Roman variety, on the other hand, is preferred by the most prestigious confectioners in Sicily and Italy for its exceptional taste.
Avola almonds are naturally aflatoxin-free
From a nutritional point of view, the Avola almond is a true superfood. It is rich in monounsaturated fatty acids, which help reduce bad cholesterol and promote cardiovascular health. It also has a high content of natural antioxidants, vitamin E, magnesium and fibre, essential elements for daily health and wellbeing.
Another characteristic of great value is its natural absence of aflatoxins, toxic substances produced by fungi that can contaminate other dried fruits. The dry and windy climate of south-eastern Sicily, together with the scrupulous cultivation and processing methods, guarantee a safe and healthy product, ideal for consumption and for the confectionery industry, where safety and quality are of paramount importance.
Each Avola almond is selected and processed by hand using traditional techniques handed down from generation to generation. This careful process preserves the organoleptic and nutritional characteristics of the fruit. Once harvested, the almonds are dried naturally in the sun, a method that favors a shelf life without the use of invasive chemical treatments. Shelling is done using methods that respect the integrity of the kernel, and the hand-selection process ensures that only the best almonds reach the markets. This artisanal approach represents the true added value of the Avola almond, making it a product of excellence. Currently, 23% of the production in the Avola area is certified organic, while the remaining 77% is grown using conventional methods.
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Challenges and opportunities for the restaurant and catering sector
If the Avola almond does not fear any comparison in the confectionery and patisserie sector, its position is more critical in the catering sector, as well as in the healthy snacks segment, due to a higher cost compared to the competition, which is justified by its quality and lower production yield. Suffice it to say that the best shelled Californian almonds in bulk start at 6/7 euros per kilogram, compared to the 14/15 euros of the Avola almond. However, it is precisely this uniqueness and the superior organoleptic and nutritional properties that represent an opportunity for companies seeking excellence and product differentiation.
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A new impetus for the Avola Almond Consortium
The commitment of the Avola Almond Consortium has recently been renewed with the appointment of a new director, Francesco Midolo. The main objective is to promote the product and support the producers. After years of difficulties, the crossing of the threshold of 2 euros per kilogram for the price of almonds is an important result, considered as a starting point for further growth.
The consortium is active on several fronts:
- New communication campaign: Planned for mid-April, aimed at strengthening the image of the Avola almond on a national and international scale, highlighting its unique characteristics and high quality.
- Participation in international food fairs: With the aim of expanding the distribution network and reaching new markets.
- Broadening the social base: Through the active involvement of producers, who are considered the true keepers of tradition and quality.
- Collaboration with universities: In order to develop the sector (more details will be announced later).
- Involvement of member companies: Announcement of the new promotion and marketing project.
The new director, Francesco Midolo, has already met with many producers between Avola, Noto and Siracusa and has won the trust of the consortium for this new project. All producers of Pizzuta d'Avola, Romana and Fascionello are invited to join this initiative and to contribute with their experience and passion to the relaunch of the product. The date of the public meeting of the consortium will be announced shortly.
The president of the consortium, Giorgio Cappello, emphasizes the importance of working in all areas, with a particular focus on involving producers and understanding their needs. The consortium's renewed commitment is aimed at further enhancing the value of this Sicilian specialty, opening up new market prospects, and guaranteeing a sustainable future for the entire supply chain.
For more information:
Consorzio Tutela e
Miglioramento Filiera Mandorla di Avola
Francesco Midolo
Piazza Vittorio Veneto, 35 
96012 Avola (SR) IT
+39 320 6327528
consorziomandorla@gmail.com