The term Avola Almond refers exclusively to three native cultivars: Pizzuta d’Avola, Fascionello, and Romana, originating from the territories of Avola, Noto, and Rosolini in the Syracuse province. Recognised globally as premium varieties, they are protected by a dedicated Consortium.

Pizzuta d’Avola
The most prized variety, elongated and flat, with a very hard shell. Its elegant shape and refined flavour make it perfect for luxury confectionery and sugared almonds.

Fascionello
Crunchy with a pronounced aroma, suitable for both direct consumption and pastry/baking applications.

Romana (or Corrente d’Avola)
More rounded and intense in flavour, ideal for high-end desserts, ice cream, and almond milk.