Almond “Vinciatutti”

Mandorle vinciatutti 3 - Fine Art ProduzioniIn the past, almond spread in Mediterranean countries, in Asia and in Africa, for its beauty and for its precious seed. In Sicily, it landed with the Phoenicians and it was used for the preparation of delicious desserts and, since the Middle Ages, sometimes replaces the most expensive olive oil. Today, in Sicily the almond is still widely used in the confectionery industry, especially for the production of almond paste, granite, almond milk, marzipan, ‘biancomangiare’ and the famous ‘torrone’. In particular, this variety of Almond, called “vinciatutti” is mainly produced in Barrafranca, Piazza Armerina e Pietraperzia. This variety has a hard nutshell and a high content of essential oil too.

 

 

  Click to listen highlighted text! In the past, almond spread in Mediterranean countries, in Asia and in Africa, for its beauty and for its precious seed. In Sicily, it landed with the Phoenicians and it was used for the preparation of delicious desserts and, since the Middle Ages, sometimes replaces the most expensive olive oil. Today, in Sicily the almond is still widely used in the confectionery industry, especially for the production of almond paste, granite, almond milk, marzipan, ‘biancomangiare’ and the famous ‘torrone’. In particular, this variety of Almond, called “vinciatutti” is mainly produced in Barrafranca, Piazza Armerina e Pietraperzia. This variety has a hard nutshell and a high content of essential oil too.    

 

 


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