The Avola Almond Consortium present at the Tuttofood agri-food fair in Milan

Some members of the Consortium for the Protection of the Avola Almond are present at the 2025 edition of Tuttofood, an international fair of the agri-food sector currently taking place in Milan. They are Sebastiano Tiralongo (Nama company), Valentina Loreto (Loman company) and Attilio Pagliarello (Mandorle Pagliarello company), guests inside the pavilion set up by the Sicilian Region. Their presence is part of the company promotion activities, taking advantage of the opportunities and spaces made available by the Sicilian region. An opportunity to continue promoting the Avola Almond, consolidate relationships with other companies present at the fair and make new contacts, not only commercial ones. In the space dedicated to the Consortium it is possible to taste the Avola Almond in its different varieties, some spreadable creams and snacks with the Avola Almond, learn about its history and delve into its organoleptic and nutritional characteristics and discover its production chain. The presence at Tuttofood, thanks to the support of the Sicilian Region and in the year in which Sicily is the European Region of Gastronomy, confirms the Consortium's commitment to promoting and protecting one of the most prized agri-food excellences of Made in Italy, considered a key ingredient of high-quality pastry making and Mediterranean cuisine. Also visiting the Milan fair was the director of the Consortium Francesco Midolo, who took the opportunity to meet in person some of the Consortium's affiliates who are participating in TuttoFood, visiting some stands in search of possible new affiliates in search of new affiliates for the promotion of the product.

Avola Almond flies to New York: the Consortium present at the Summer Fancy Food agri-food fair

Avola, May 5, 2025. The Avola Almond Protection Consortium announces its participation in the 69th edition of the Summer Fancy Food Show, the most important agri-food event in North America, which will be held from June 29 to July 1, 2025 at the Jacob K. Javits Convention Center in New York City. The presence of the Consortium will be an important opportunity for the Avola Almond and for the companies that produce it both in terms of visibility and in terms of new commercial strategies. "Bringing our iconic product to America, home of the Californian almond, among the most widespread in the world, means forcefully affirming the distinctive value of an Italian excellence that is based on quality, tradition and sustainability", says the director of the Consortium Francesco Midolo. The Consortium's participation in the fair takes on a significant strategic value, because it is part of a market, that of the United States, where the Californian almond dominates production. Presenting the Avola Almond, its unique organoleptic characteristics and its centuries-old tradition, means focusing on the identity and quality of a Sicilian product in a highly competitive context. The Consortium will be inside the Italian Pavilion, the largest exhibition space in the international area of the fair, and joins other Italian excellences to promote the best of national food and wine. The pavilion will be curated by Universal Marketing in collaboration with the Ice Agency (Agency for the promotion abroad and the internationalization of Italian companies): the presence of the Consortium will allow the image of the Avola Almond to be strengthened on international markets and also on Italian ones, remembering how this valuable product is also an ambassador of Sicilian taste and identity, being able to unite history, culture, territory and innovation. "Bringing the Avola Almond to the Summer Fancy Food - underlines the director of the Consortium Francesco Midolo - means presenting ourselves to a different target of consumers, American and not only, but with the strength of a product that has deep roots, unique organoleptic characteristics and a supply chain strongly linked to the territory. It is a crucial opportunity to strengthen the image of our Almond not only in the United States, but also internationally and towards the Italian market, increasingly attentive to origin and quality". Participation in this international fair is the first of the activities that the Consortium has scheduled with the aim of starting new commercial synergies, encouraging the internationalization of the product and promoting an idea of Sicily that looks to the future, bringing with it the strength of its tradition. Finally, the promotional material in English is already ready, present on the new website of the consortium (www.consorziomandorlaavola.it) also developed in Italian and English.

Milky white and pearl spaghetti

Ingredients for 2 people For the almond milk:• 150 g of Avola Pizzuta almond flour• 500 g of water Procedure: Place the almond flour in a linen cloth, Immerse the cloth in water. Squeeze the cloth, extracting as much milk as possible. For the fennel pesto:• 60 g fresh fennel• 30 g almond flour• 25 g parmesan• 100 ml extra virgin olive oil• ½ clove garlic• Salt to taste• Pepper to taste• 1 ice cube Method: Mix all the ingredients together quickly without heating the product Ingredients: • 200 Spaghettoni• Salt• Lemongrass• Extra virgin olive oil• Chilli pepper• 500 ml almond milk• Black pepper• 4 fresh oysters• Lemon (juice and peel) MethodCook the pasta: Bring plenty of salted water to the boil in a large saucepan. Meanwhile, in a large pan, pour a drizzle of extra virgin olive oil. Finely chop the most tender part of the lemongrass and add it to the pan together with a piece of chilli pepper (the quantity depends on your taste for the spicy). Sauté the lemongrass and chili pepper over low heat for a few minutes. Add the almond milk to the pan and season with salt and pepper to taste. Using an oyster knife, gently open each oyster. Remove the oyster meat from the shell with the tip of the knife and set it aside in a bowl with their water. Coarsely chop the oyster meat with a knife. Stir the pasta: Drain the spaghetti al dente, keeping a little of the cooking water. Transfer the spaghetti to the pan with the almond milk. Turn the heat to low and begin stirring the pasta, stirring well to flavor it with the sauce. If necessary, add a little of the pasta cooking water to create a creamy consistency. With the heat off, add the juice of half a lemon (or to taste) and the grated zest of half a lemon (be careful to grate only the yellow part, avoiding the bitter white part). Add a drizzle of raw extra virgin olive oil. Finally, add the chopped oysters and their water. Mix gently to combine all the ingredients. Distribute the spaghettoni on the plates. Using a baby bottle, complete the dish with the fennel pesto, adding one or more raw oysters to the portion of pasta if desired. Enjoy your meal!

Gragnano spaghetti, seafood, Avola pizzuta almond and kumquat

Ingredients for 4 people Pasta• 320 g of Gragnano spaghetti – Pastificio dei Campi Seafood• 1 kg of clams• 1 kg of lupini clams• 1 kg of sea truffles• 1 head of garlic• 1 bunch of parsley• 1 bunch of chervil• Extra virgin olive oil to taste• Pepper to taste Almond-based preparations• 500 g of Avola pizzuta almonds• 1 kg of sparkling water• 50 g of panko• 5 eggs• 90 g of flour• 50 g of fructose• Salt to taste• 500 ml of frying oil Kumquat-based preparations (Chinese mandarin)• 500 g of kumquats• 200 g of sugar• 500 g of water• 50 g of vinegar• 1 piece of star anise

Almond Granita, the perfect recipe

Almond granita with almond milk Ingredients: • 250 g of almonds (preferably Avola pizzuta)• 650 ml of water• 100 g of granulated sugar Preparation: Almond granita with almond paste Ingredients: • 200 g of almond paste• 1 litre of water• 100 g of granulated sugar• Optional: half a glass of cinnamon water (obtained by infusing 5-6 cinnamon sticks in a litre of water) Preparation:

Green Mallo, the summer dish

INGREDIENTS120 g of Mediterranean scampi tartare with its corals4 pizzuta d'Avola almonds soaked in water for 48 hours10 g of candied gingerSalt, extra virgin olive oilLemon juiceAlmond shapesAlmond jelly20 g of 72% chocolateGreen leaves for decorationLemon granitaGreen spray paint For the almond milk500 g of water150 g of pizzuta d'Avola almond flour3 g of sugar3 g of salt20 g of extra virgin olive oil40 g of vegetable gelatine METHODBlend all the ingredients except the gelatine, pass through a sieve, add the gelatine and bring to the boil.Season the prawn tartare with oil, lemon and its corals, with the help of the moulds shape them into almonds, insert an almond, close and put in a negative blast chiller, prepare the gelatine by dipping the almonds in it and spraying them with the colour, complete with a sprig of chocolate and the leaf to decorate.

Friday 13 September the award ceremony for the “Ambassadors of Almonds of Avola”

Avola, September 10, 2024. Everything is ready for the award ceremony of the “Ambassadors of the Almond of Avola” awards, scheduled for Friday, September 13 at 6 pm at the Teatro Garibaldi, with free admission. The evening will be moderated by the editor-in-chief of Allfoodsicily.it, Michele Balistreri, who will introduce on stage the representatives of the Strade di Sicilia association and the Consorzio della Mandorla di Avola, who will explain the reasons for the birth of the award and present the objectives achieved in terms of protection and valorization of the precious fruit. Institutional speeches are planned by the mayor of Avola Rossana Cannata, the general director of the Ministry of Agricultural Policies, Food Sovereignty and Forests Marco Lupo, the national deputy and vice president of the Budget, Treasury and Programming Commission Luca Cannata, and the councilor for Tourism of the Sicilian Region Elvira Amata. Then the awards ceremony: 6, for this first edition, the “Avola Almond Ambassadors”, whose names have already been announced in recent weeks. They are the companies “Di Donato 1932” of Pescara, “Volpicelli – Confetti e cioccolato dal 1930) of Nola, “William Di Carlo Confetti dal 1833” of Sulmona, “Maxtris Confetti” of Somma Vesuviana, Sibat Tomarchio of Acireale and the starred chef Marco Baglieri of the Crocifisso restaurant in Noto. During the evening, two certificates will also be awarded for the “Guardians of the Avola Almond”. The companies Viscotta of Vincenza Loreto and Bianco di Mandorla of the Fugali family will receive them. To close the event, a moment of networking also open to the press, from 8 pm onwards in the garden of the Palazzo di Città, to discover the typical scents and flavors of the food and wine heritage of Avola.

Pride, responsibility and protection awarded the “Avola Almond Ambassadors”

The ceremony becomes an opportunity to thank those who choose and pass it on, but also a moment of discussion on the future strategies of the sector Avola, 17 September 2024. Pride, responsibility and the need to team up to safeguard and protect the Avola Almond. The first edition of the “Ambassadors of the Avola Almond” awards ceremony went well beyond expectations, becoming not only an opportunity to thank and reward those who choose, use and pass on the processing techniques of the precious fruit, but also an opportunity for a 360° discussion on its future. On the stage of the Teatro Garibaldi in Avola, the evening was hosted by the editor-in-chief of Allfoodsicily.it, Michele Balistreri, and the president of the Strade di Sicilia association, promoter of the initiative in collaboration with the Consortium of the Avola Almond and the Municipality of Avola, Francesco Midolo. Mayor Rossana Cannata played host. "We continue to link the unique products of our city with the name of our Avola - he said -. The Avola Almond is linked to great food and wine: a product that works and is liked: those who will receive the recognition today have made a precise choice, that of using our Almond, and we reward this choice". From Gaetano Cappello, president of the Avola Almond Consortium, an invitation to protection: "Protecting and promoting the Avola Almond concerns everyone - he explained - and not just us producers. Protecting it means caring about our health, our territory also from a social and economic point of view, considering the numbers of the sector. We must work together, no one excluded". An appeal taken up by the national deputy of Fratelli d'Italia Luca Cannata, who spoke before the ceremony got into full swing. "The protection and promotion of the Avola Almond is a process that began in the past, when I was mayor, and which continues now. I think of the twinning with the producers of a French city, Maison Pécou of Montauban, or the confetti used for the Royal wedding. Now we continue, with the national government committed to protecting local products: we will talk about it soon during the G7 Agriculture and the Divination expo scheduled for next week in Syracuse". Then there are the award winners. There were 4 confectionery factories that received the "Avola Almond Ambassadors" award. For the company "Di Donato 1932" of Pescara, Alessia Di Donato was present to collect the award. "Our relationship with Avola has lasted 35 years - she said - and we treat your Almond with care to make it known to the world as the best almond. This is our job, which we have been committed to for years". For the "Volpicelli - Confetti and chocolate since 1930" of Nola, Valerio Volpicelli was present to collect the award. "The Avola Almond characterizes us - he said - and represents perfection because it is the maximum expression to be able to arrive at products of the highest quality, after in-depth research and a lot of work". For the "William Di Carlo Confetti since 1833" of Sulmona, William Di Carlo was present. "The Avola Almond - he said - is a type of almond that we know well and have been working with for a long time. We are happy for this recognition: I remember when my father came to talk to the suppliers of the past, it is magnificent that this relationship continues". For "Maxtris Confetti" of Somma Vesuviana, Luciano Aliperta was present. "The Avola Almond - he said - is a fundamental product that allows us to give a plus to our products, to differentiate them and make them even more precious. We are proud to be able to use, relaunching a series of future challenges, with a particular responsibility towards this fruit and towards this city". The awards (a sculpture depicting the Almond husk) designed by the architect Felice Romano and then created by the sculptor Antonio Rossitto and Pierpaolo Forte of Officina Arte also went to chef Marco Baglieri (Michelin Star) of the Crocifisso restaurant in Noto, who thanked «the organization for having thought of and created an important moment on an excellent food and wine product» and to Sibat Tomarchio of Acireale of the entrepreneur Cristina Busi Ferruzzi. «I wasn't happy – she said – until we managed to create a drink dedicated to the Almond. We did it, it wasn't easy, but we did it with an excellent and unique product. I like to think that inside every bottle of almond milk there is an Avola Almond seed from my land in Vendicari». The first 6 Avola Almond Ambassadors also received a nice pen made of wood signed by the artist Salvo Fazzino. Closing the ceremony, there were also two certificates from the Custodi della Mandorla di Avola, delivered by the companies Viscotta di Vincenza Loreto and Bianco di Mandorla of the Fugali family. "We celebrated the present - concluded Francesco Midolo of the Strade di Sicilia association from the stage - to build the future of this great product together".

Avola Almond Consortium: “supporting producers to ensure concrete economic benefits”

Avola, March 22, 2025. A new season for the Avola Almond Consortium that coincides with the appointment of a new director, Francesco Midolo, an entrepreneur in the restaurant sector, who is currently busy with the first meetings to show his commitment to supporting producers. "I am aware - says Midolo - that the future of the sector depends on collaboration and the valorization of the product. I accepted this role with humility and respect, especially towards the producers. We must start again from them, collaborate and plan the future of the Avola Almond. After years of difficulty, the price of the almond has finally exceeded the threshold of 2 euros per kg, marking an important result for the entire supply chain. This milestone must only represent a starting point: we must continue to work to further increase the value of the Avola Almond and guarantee concrete economic benefits to the producers". And this is the direction in which the Consortium is working, with a new communication campaign that will be launched in mid-April and designed to strengthen the image of the Avola Almond at a national and international level, highlighting its unique characteristics and superior quality. The program also includes participation in the most important international agri-food fairs, with the aim of expanding the commercial network and conquering new markets. "To be successful - continues Midolo - the active involvement of producers, true custodians of the tradition and quality of the Avola Almond, is fundamental. I have already met about ten of them between Avola, Noto and Siracusa, and they have shown their trust in the Consortium's new project. Only through collective action will it be possible to consolidate the value of the product and ensure a sustainable future for the entire sector". The new director of the Avola Almond Consortium therefore invites all producers to join this initiative, contributing with their experience and passion to the relaunch of the product. "Together - he concludes - we can strengthen the identity of the Avola Almond, increasing its recognizability and ensuring a fair economic return for the entire supply chain. In a few days I will indicate the date of the public meeting of the Consortium to which we will invite all the producers who grow Pizzuta d'Avola, Cv Romana and Fascionello in the area". "In these 2 and a half months, thanks to the drive and operation of the new director Francesco Midolo - says the president of the Consortium Giorgio Cappello - we are working 360 degrees on all areas of the consortium. First of all on the expansion of the social base. The Consortium was, so to speak, not very attractive to the producers and precisely in this sense the most important work is being carried out to have their involvement, to understand the needs of the same that the consortium must take care of. We are also working well on the involvement of the affiliates to whom the new promotion and marketing project on the Avola Almond has been explained. We are really working on several fronts, such as participation in some very important trade fairs and collaborations with universities, which we will communicate later». For further information on the initiatives underway and on how to join, the Consortium remains at the disposal of producers and operators in the sector.

Here are the names of the first “Avola Almond Ambassadors”

Avola, August 29, 2024. There are 6 “Avola Almond Ambassadors” chosen for this first edition of the award: the companies “Di Donato 1932” of Pescara, “Volpicelli – Confetti e cioccolato dal 1930) of Nola, “William Di Carlo Confetti dal 1833” of Sulmona, “Maxtris Confetti” of Somma Vesuviana, Sibat Tomarchio of Acireale and the starred chef Marco Baglieri of the Crocifisso restaurant in Noto. Their names were made official by the Strade di Sicilia association and chosen among the companies and professionals who, through their activity, enhance and spread the Avola Almond. The initiative is also supported by the Avola Almond Consortium and the Municipality of Avola. On Friday, September 13, at the Garibaldi Theater in Avola, they will receive the symbolic sculpture created for the award, designed by the architect Felice Romano and created by Antonio Rossitto and Pierpaolo Forte by Officina Arte. «Choosing the Avola Almond means – say Francesco Midolo, Giampaolo Molisina and Luigi Forte of the Strade di Sicilia association – enhancing the heritage of a vast territory, supporting the local economy and celebrating the beauty of our gastronomic culture. It is a way to keep alive the identity of Avola and the vast territory of the Val di Noto, to pay homage to our ancestors and to share a piece of our soul with the entire world. Using it in our desserts, in our dishes, in special moments, is an act of love towards our history, a gesture that makes every taste a unique and precious experience. Hence the choice to thank those who in recent years have worked to spread and enhance it». «The event “Ambasciatori Mandorla di Avola” – comments the mayor of Avola Rossana Cannata – represents an important opportunity to highlight the food and wine and cultural richness of our territory. The Avola almond is a symbol of our identity, a product that encompasses centuries of history, tradition and wisdom. Through this initiative, we not only celebrate a product of excellence, but we strengthen the bond between our community and our cultural roots. This recognition allows us to project Avola onto a national and international stage, promoting our territory as a destination of excellence for food and wine tourism".