![\"\"](\"https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/10\/Taormina_Scquisita2-300x200.jpeg\")
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The Pizzuta Almond was among the exquisite and excellent ingredients that were the protagonists of "Taormina Squisita," the autumn festival of Italia Squisita \u2013 a network of Italian haute cuisine \u2013 which took place at the Atlantis Bay in Taormina, on the suggestive terrace suspended over the Bay of Sirens.<\/p>\n
\u201cA journey of taste through gastronomic excellence and its great names with a charitable purpose: to support the Penelope Association\u201d,<\/em> as reported by Besicilymagazine. The Almond Consortium also supported the event, with its director (members, etc.) present.<\/p>\n An opportunity for discussion and networking, for new dialogues and a strong desire to grow, but also to support the growth of the almond producers associated with the Consortium, highlighting and reaffirming the excellence of the raw material.<\/p>\n Francesca Barone<\/strong>, of the Fattoria delle Torri of Modica (RG) has proposed \u201cWheat, heart and cocoa\u201d with the Pizzuta Almond used (insert description)<\/span><\/p>\n Peter D'Agostino<\/strong>, of \u201cLa Capinera\u201d in Taormina, proposed instead \u201c\u201dSea Breeze\u201d with Pizzuta Almond (insert description)<\/span><\/p>\n Almonds are also the protagonist in desserts: Giovanna Musumeci<\/strong> of the Santo Musumeci Pastry Shop in Randazzo (CT) has proposed a Avola Almond Granita and Modena Balsamic Vinegar while <\/span>THEillo Freni<\/strong>, of the Freni Pastry Shop, Messina, proposed a Petit choux with Avola almonds and citrus creams.<\/span><\/p>\n The Pizzuta Almond was among the exquisite and exquisite ingredients featured at "Taormina Squisita," the autumn festival hosted by Italia Squisita\u2014a network of Italian haute cuisine\u2014held at Atlantis Bay in Taormina, on the picturesque terrace overlooking the Bay of Sirens. "A journey of taste through gastronomic excellence and its renowned chefs, with a charitable purpose: to support the Penelope Association," as Besicilymagazine described it. The Almond Consortium, represented by its director (members, etc.), also supported the event. It was an opportunity for discussion and networking, for new dialogues and a strong desire to grow, but also to support the growth of the Consortium's almond producers, highlighting and reaffirming the excellence of the raw material. Almonds were the star of some of the dishes prepared by the 13 chefs "with at least one Michelin star" who came to Taormina. Francesca Barone, from the Fattoria delle Torri in Modica (RG) proposed \u201cWheat, heart and cocoa\u201d with the Pizzuta Almond used (insert description) Pietro D'Agostino, from \u201cLa Capinera\u201d in Taormina, proposed \u201cSea breeze\u201d with the Pizzuta Almond (insert description) Almonds are also the protagonist in desserts: Giovanna Musumeci from the Santo Musumeci Pastry Shop in Randazzo (CT) proposed an Avola Almond Granita and Modena Balsamic Vinegar while Lillo Freni, from the Freni Pastry Shop in Messina, proposed an Avola Almond Petit choux with citrus creams. Participation in "Taormina Squisita" represents a truly valuable opportunity for the Almond Consortium, not only for the visibility gained in a high-profile context, but above all for the opportunity to interact with other members, Michelin-starred chefs, and leading figures in Italian haute cuisine. This constructive dialogue allows the Pizzuta di Avola to engage with expert minds and become part of a gastronomic narrative that combines research, tradition, and innovation. Events like this thus become a valuable showcase, where the Almond is showcased alongside other excellent products, gaining recognition among journalists and industry professionals, and confirming its identity as a noble ingredient, an ambassador for a region that continues to stand out for its quality, authenticity, and passion.<\/p>","protected":false},"author":2,"featured_media":2597,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-2499","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-comunicati-stampa"],"acf":[],"yoast_head":"\n![\"\"](\"https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/10\/Squi_4-300x200.jpeg\")
Almond which was the protagonist of some of the dishes prepared by the 13 chefs \u201cwith at least one Michelin star\u201d<\/em> arrived in Taormina.<\/p>\n![\"\"](\"https:\/\/www.mandorladiavola.org\/wp-content\/uploads\/2025\/10\/fal-centro-rancesco-midolo-direttore-consorzio-mandorla-1-1-300x225.jpg\")
Participation in "Taormina Squisita" represents a moment of great value for the Almond Consortium, not only for the visibility gained in a very high-profile context, but above all for the opportunity to interact with other members, with Michelin-starred chefs, and with the protagonists of Italian haute cuisine.
A constructive dialogue that allows Pizzuta di Avola to engage with expert minds and become part of a gastronomic narrative that combines research, tradition, and innovation.
Events like this thus become a valuable showcase, where almonds are showcased alongside other excellent products, gaining recognition among journalists and industry professionals, and confirming their identity as a noble ingredient, an ambassador for a region that continues to stand out for its quality, authenticity, and passion.<\/p>","protected":false},"excerpt":{"rendered":"