{"id":1019,"date":"2025-03-17T15:44:49","date_gmt":"2025-03-17T14:44:49","guid":{"rendered":"https:\/\/www.mandorladiavola.org\/?page_id=1019"},"modified":"2025-09-15T10:47:57","modified_gmt":"2025-09-15T08:47:57","slug":"le-3-cultivar-della-mandorla-di-avola","status":"publish","type":"page","link":"https:\/\/www.mandorladiavola.org\/en\/chi-siamo\/la-mandorla-di-avola\/le-3-cultivar-della-mandorla-di-avola\/","title":{"rendered":"The Three Cultivars of Avola Almond"},"content":{"rendered":"<div data-elementor-type=\"wp-page\" data-elementor-id=\"1019\" class=\"elementor elementor-1019\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-d738fca e-flex e-con-boxed wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"d738fca\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a489326 elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"a489326\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h1 class=\"elementor-heading-title elementor-size-default\">The Three Cultivars of Avola Almond<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-7d1b2fb e-con-full e-flex wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"7d1b2fb\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;shape_divider_bottom&quot;:&quot;opacity-fan&quot;,&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-shape elementor-shape-bottom\" aria-hidden=\"true\" data-negative=\"false\">\n\t\t\t<svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" viewbox=\"0 0 283.5 19.6\" preserveaspectratio=\"none\">\n\t<path class=\"elementor-shape-fill\" style=\"opacity:0.33\" d=\"M0 0L0 18.8 141.8 4.1 283.5 18.8 283.5 0z\"\/>\n\t<path class=\"elementor-shape-fill\" style=\"opacity:0.33\" d=\"M0 0L0 12.6 141.8 4 283.5 12.6 283.5 0z\"\/>\n\t<path class=\"elementor-shape-fill\" style=\"opacity:0.33\" d=\"M0 0L0 6.4 141.8 4 283.5 6.4 283.5 0z\"\/>\n\t<path class=\"elementor-shape-fill\" d=\"M0 0L0 1.2 141.8 4 283.5 1.2 283.5 0z\"\/>\n<\/svg>\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b005ce5 hide elementor-widget elementor-widget-image\" data-id=\"b005ce5\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1920\" height=\"823\" src=\"https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/03\/img_18.jpg\" class=\"attachment-full size-full wp-image-1032\" alt=\"Le 3 cultivar\" srcset=\"https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/03\/img_18.jpg 1920w, https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/03\/img_18-300x129.jpg 300w, https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/03\/img_18-1024x439.jpg 1024w, https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/03\/img_18-768x329.jpg 768w, https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/03\/img_18-1536x658.jpg 1536w, https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/03\/img_18-18x8.jpg 18w\" sizes=\"(max-width: 1920px) 100vw, 1920px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-c29ffc3 e-flex e-con-boxed wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"c29ffc3\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-5f4bc8e elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"5f4bc8e\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Avola Almond: <br \/><span class=\"colored\">The Three Cultivars <\/span><\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-8daa4fd elementor-widget__width-initial elementor-widget elementor-widget-text-editor\" data-id=\"8daa4fd\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p class=\"p1\">The term Avola Almond refers exclusively to three native cultivars: Pizzuta d\u2019Avola, 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.<\/p>\n<p class=\"p1 translation-block\"><strong>Pizzuta d\u2019Avola<\/strong><br> 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.<\/p><br\/>\n<p class=\"p1 translation-block\"><strong>Fascionello<\/strong> <br>Crunchy with a pronounced aroma, suitable for both direct consumption and pastry\/baking applications.<\/p><br\/>\n<p class=\"p1 translation-block\"><strong>Romana (or Corrente d\u2019Avola)<\/strong> <br>More rounded and intense in flavour, ideal for high-end desserts, ice cream, and almond milk.<\/p>\n<small>* These cultivars flower early (January\u2013February)<span class=\"Apple-converted-space\">\u00a0 <\/span>and thrive only in the coastal and hilly zones of southeastern Sicily, where the mild climate protects them from late frosts.<\/small>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-a7bd5e3 e-con-full e-flex wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"a7bd5e3\" data-element_type=\"container\" 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status-publish has-post-thumbnail hentry tipologia_pagina-mandorla\" data-elementor-post-type=\"elementor_library\" role=\"group\" aria-roledescription=\"slide\" data-custom-edit-handle=\"1\">\n\t\t\t<div class=\"elementor-element elementor-element-42c4f14 e-con-full clickable e-flex wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"42c4f14\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7b7b3be elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"7b7b3be\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/www.mandorladiavola.org\/en\/chi-siamo\/la-mandorla-di-avola\/\">The Avola Almond<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-57a8d99 elementor-widget elementor-widget-html\" data-id=\"57a8d99\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<a href=\"https:\/\/www.mandorladiavola.org\/en\/chi-siamo\/la-mandorla-di-avola\/\" class=\"container-link\" aria-label=\"Go to the page\"><\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d2fd057 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"d2fd057\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm elementor-animation-grow\" href=\"https:\/\/www.mandorladiavola.org\/en\/chi-siamo\/la-mandorla-di-avola\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">&nbsp;\u00a0More\u00a0\u00a0<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<style id=\"loop-dynamic-248\">.e-loop-item-1019 .elementor-element.elementor-element-42c4f14:not(.elementor-motion-effects-element-type-background), .e-loop-item-1019 .elementor-element.elementor-element-42c4f14 > .elementor-motion-effects-container > .elementor-motion-effects-layer{background-image:url(\"https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/03\/img_18.jpg\");}<\/style>\t\t<div data-elementor-type=\"loop-item\" data-elementor-id=\"248\" class=\"elementor elementor-248 swiper-slide e-loop-item e-loop-item-1019 post-1019 page type-page status-publish has-post-thumbnail hentry tipologia_pagina-mandorla\" data-elementor-post-type=\"elementor_library\" role=\"group\" aria-roledescription=\"slide\" data-custom-edit-handle=\"1\">\n\t\t\t<div class=\"elementor-element elementor-element-42c4f14 e-con-full clickable e-flex wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"42c4f14\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7b7b3be elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"7b7b3be\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/www.mandorladiavola.org\/en\/chi-siamo\/la-mandorla-di-avola\/le-3-cultivar-della-mandorla-di-avola\/\">The Three Cultivars of Avola Almond<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-57a8d99 elementor-widget elementor-widget-html\" data-id=\"57a8d99\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<a href=\"https:\/\/www.mandorladiavola.org\/en\/chi-siamo\/la-mandorla-di-avola\/le-3-cultivar-della-mandorla-di-avola\/\" class=\"container-link\" aria-label=\"Go to the page\"><\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d2fd057 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"d2fd057\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-button-wrapper\">\n\t\t\t\t\t<a class=\"elementor-button elementor-button-link elementor-size-sm elementor-animation-grow\" href=\"https:\/\/www.mandorladiavola.org\/en\/chi-siamo\/la-mandorla-di-avola\/le-3-cultivar-della-mandorla-di-avola\/\">\n\t\t\t\t\t\t<span class=\"elementor-button-content-wrapper\">\n\t\t\t\t\t\t\t\t\t<span class=\"elementor-button-text\">&nbsp;\u00a0More\u00a0\u00a0<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<style id=\"loop-dynamic-248\">.e-loop-item-1036 .elementor-element.elementor-element-42c4f14:not(.elementor-motion-effects-element-type-background), .e-loop-item-1036 .elementor-element.elementor-element-42c4f14 > .elementor-motion-effects-container > .elementor-motion-effects-layer{background-image:url(\"https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/04\/img_915.jpg\");}<\/style>\t\t<div data-elementor-type=\"loop-item\" data-elementor-id=\"248\" class=\"elementor elementor-248 swiper-slide e-loop-item e-loop-item-1036 post-1036 page type-page status-publish has-post-thumbnail hentry tipologia_pagina-mandorla\" data-elementor-post-type=\"elementor_library\" role=\"group\" aria-roledescription=\"slide\" data-custom-edit-handle=\"1\">\n\t\t\t<div class=\"elementor-element elementor-element-42c4f14 e-con-full clickable e-flex wpr-column-slider-no wpr-equal-height-no e-con e-parent\" data-id=\"42c4f14\" data-element_type=\"container\" data-e-type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7b7b3be elementor-widget__width-initial elementor-widget elementor-widget-heading\" data-id=\"7b7b3be\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\"><a href=\"https:\/\/www.mandorladiavola.org\/en\/chi-siamo\/la-mandorla-di-avola\/il-territorio-della-mandorla-di-avola\/\">The region of the Avola Almond<\/a><\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-57a8d99 elementor-widget elementor-widget-html\" data-id=\"57a8d99\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"html.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<a href=\"https:\/\/www.mandorladiavola.org\/en\/chi-siamo\/la-mandorla-di-avola\/il-territorio-della-mandorla-di-avola\/\" class=\"container-link\" aria-label=\"Go to the page\"><\/a>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d2fd057 elementor-align-center elementor-widget elementor-widget-button\" data-id=\"d2fd057\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"button.default\">\n\t\t\t\t<div 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81.201z\"><\/path><\/svg>\t\t\t\t\t<\/a>\n\t\t\t\t<\/span>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>The 3 Cultivars of the Avola Almond Avola Almond: The 3 Cultivars The term Avola Almond refers exclusively to three native cultivars: Pizzuta d&#039;Avola, Fascionello, and Romana, native to the areas of Avola, Noto, and Rosolini in the province of Syracuse. Recognized as an international excellence, they are protected by a Consortium that works to improve and safeguard every stage of their production and marketing. Pizzuta is the most prized variety, characterized by an elongated, flat shape. Its shell is extremely hard. The elegance of the seed and its refined flavor make it perfect for the production of confetti and high-quality pastries. Fascionello has a crunchy texture and a bold aroma. It is ideal for both direct consumption and for use in desserts and baked goods, ensuring an excellent balance between flavor and texture. Romana has a more rounded shape and a more intense flavor than the Pizzuta. It is prized for its culinary versatility and is used both in pastry making and for the production of high-end ice cream and almond milk. *These varieties flower early, between January and February. Their exclusive habitat is the coastal and hilly areas of southeastern Sicily, where the mild climate protects the crops from late frosts. #mandorladiavola Facebook Instagram X-twitter Youtube<\/p>","protected":false},"author":2,"featured_media":1032,"parent":980,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-1019","page","type-page","status-publish","has-post-thumbnail","hentry","tipologia_pagina-mandorla"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Le 3 cultivar della mandorla di Avola - Consorzio Mandorla di Avola<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mandorladiavola.org\/en\/chi-siamo\/la-mandorla-di-avola\/le-3-cultivar-della-mandorla-di-avola\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Le 3 cultivar della mandorla di Avola - Consorzio Mandorla di Avola\" \/>\n<meta property=\"og:description\" content=\"Le 3 cultivar della mandorla di avola Mandorla di Avola: Le 3 cultivar Con il termine Mandorla di Avola si indicano esclusivamente tre cultivar autoctone: Pizzuta d\u2019Avola, Fascionello e Romana originarie del territorio di Avola, Noto e Rosolini in provincia di Siracusa. Riconosciute come un\u2019 eccellenza internazionale e protette da un Consorzio di Tutela che lavora per migliorare e tutelare ogni fase della sua produzione e commercializzazione. Pizzuta \u00c8 la variet\u00e0 pi\u00f9 pregiata, caratterizzata da una forma allungata e piatta. Il suo\u00a0 guscio \u00e8 estremamente duro. L\u2019eleganza del seme e il suo sapore raffinato la rendono perfetta per la produzione di confetti e dolci di alta pasticceria. Fascionello Ha una consistenza croccante e un aroma deciso. Si presta bene sia al consumo diretto che alla lavorazione in dolci e prodotti da forno, garantendo un ottimo equilibrio tra sapore e consistenza. Romana Presenta una forma pi\u00f9 arrotondata e un gusto pi\u00f9 intenso rispetto alla Pizzuta. \u00c8 apprezzata per la sua versatilit\u00e0 in cucina ed \u00e8 utilizzata sia in pasticceria che per la produzione di gelati di alta gamma e latte di mandorla. *Queste variet\u00e0 fioriscono precocemente, tra gennaio e febbraio.\u00a0 Il loro esclusivo habitat sono le zone costiere e collinari della Sicilia sud- orientale, dove il clima mite protegge le coltivazioni dalle gelate tardive. #mandorladiavola Facebook Instagram X-twitter Youtube\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.mandorladiavola.org\/en\/chi-siamo\/la-mandorla-di-avola\/le-3-cultivar-della-mandorla-di-avola\/\" \/>\n<meta property=\"og:site_name\" content=\"Consorzio Mandorla di Avola\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/mandorlaavola\/\" \/>\n<meta property=\"article:modified_time\" content=\"2025-09-15T08:47:57+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/03\/img_18.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"823\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:site\" content=\"@mandorlaavola\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.mandorladiavola.org\\\/chi-siamo\\\/la-mandorla-di-avola\\\/le-3-cultivar-della-mandorla-di-avola\\\/\",\"url\":\"https:\\\/\\\/www.mandorladiavola.org\\\/chi-siamo\\\/la-mandorla-di-avola\\\/le-3-cultivar-della-mandorla-di-avola\\\/\",\"name\":\"Le 3 cultivar della mandorla di Avola - 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Riconosciute come un\u2019 eccellenza internazionale e protette da un Consorzio di Tutela che lavora per migliorare e tutelare ogni fase della sua produzione e commercializzazione. Pizzuta \u00c8 la variet\u00e0 pi\u00f9 pregiata, caratterizzata da una forma allungata e piatta. Il suo\u00a0 guscio \u00e8 estremamente duro. L\u2019eleganza del seme e il suo sapore raffinato la rendono perfetta per la produzione di confetti e dolci di alta pasticceria. Fascionello Ha una consistenza croccante e un aroma deciso. Si presta bene sia al consumo diretto che alla lavorazione in dolci e prodotti da forno, garantendo un ottimo equilibrio tra sapore e consistenza. 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