With a sweet taste, ideal for breakfast or a snack, moderate but constant consumption is recommended.
Rich in minerals, vitamins, monounsaturated fats (the good fats), fibers, vegetable proteins are an excellent ally in nutrition. Until the middle of the last century, Italy was the largest producer of almonds, concentrated in two regions:Puglia and Sicily. However, the cultivation of almond trees was gradually abandoned, because it was considered not very profitable by farmers. Meanwhile, modern intensive and irrigated almond orchards have been planted in California. So today most of the almonds (and walnuts) in supermarkets come from California. But Californian almonds have a different taste and are less rich in oil than those grown in the Mediterranean. As with all plants, in fact, the pedoclimatic conditions (climate and soil structure) are decisive for the flavor of the fruit.
We at Masseria Casaburo have never stopped growing almonds. We have only selected valuable varieties (Tuono and Genco) gradually replacing the old ones. This is why we are able to offer the consumer the best selection of Italian almonds, rich in beneficial oil and with a Mediterranean taste.
Almonds are energetic, proteins make it an excellent supplement for those who follow a vegetarian or vegan diet, the high content of vitamin E make them allies for young skin,
They have a high content of mineral salts such as magnesium, calcium, phosphorus, potassium
15 grams of almonds per day, as a snack, in yogurt or crushed in salads, allow to provide the body with micronutrients useful for psychophysical well-being.
Flour can be made in home chopping almonds with a food processor and be used in the making of desserts. It is advisable to chop the almonds along with some of the sugar used in the recipe to absorb the oil that the almond secretes in the grinding.