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What to eat in Europe? Top 7 European Almonds

Last update: Mon Dec 16 2024
Top 7 European Almonds
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01
Marconas
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Native to Spain, this almond variety bears a smooth, white-colored fruit which has a distinctively rounder and plumper shape than other, more common almond varieties. The nut is distinguished by an exceptionally soft and moist texture, often compared to that of a macadamia nut, while the flavors are intensely sweet, delicate, buttery, and mild.


Considered to be among the finest almonds in the world, Marcona almonds are believed to be an excellent source of beneficial oils, and they are highly sought-after gourmet items, available in blanched, fried, or roasted versions, seasoned with sea salt or ingredients such as truffles, smoked paprika, chili, or rosemary. 
02
Almendra de Mallorca
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Almendra de Mallorca are almonds produced on the Island of Mallorca in Spain. They can be sold raw or roasted, with or without skin. These nuts are of exceptional quality and are rigorously tested; they must not be smaller than 12mm or have any visible defects.


They are crunchy in texture and slightly sweet in taste and should not be bitter unless they are roasted. All stages of production, including packaging, must take place on the island of Mallorca.

03
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Almonds are the world's most widely grown and consumed tree nut, and Italy is one of the major producers. Particularly rich in aroma and flavor are those cultivated in sunny Sicily, where almonds are the most widely grown fruit after olives. There are many varieties, all related to prunus amygdalus, and the most praised varieties are Pizzuta, Fascionello Romana, Cavaliera and Bonifacio nº 1.


They can be either sweet or bitter - the sweet ones are widely used in confectionery, while small quantities of the bitter ones give a typical flavor to certain types of biscuits and liquors. Sicilian almonds are harvested in July and the majority of orchards are located in the province of Siracusa, especially around the cities of Noto and Avola. 
04

Almonds

VILA REAL DISTRICT, Portugal
n/a
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These Portuguese almonds come from the Casa Nava, Parada, Pesianeia, and Duro Italiano varieties. Every year, between February and March, dazzling white and pink almond blossoms cover the rugged slopes of the Upper Douro, thus announcing the end of winter and heralding the arrival of spring.


This region still produces almonds traditionally, in harmony with the people and the land. Although almonds are best grown in a hot and arid climate, the varieties grown in Douro have adapted to the colder local weather conditions. Douro almonds possess an unrivaled quality and flavor due to their exceptionally high fat and protein content. 
05
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Koufeta Amygdalou Geroskipou are roasted sugared almonds made in the municipality of Geroskipou according to the traditional family recipe created by Sophocles Athanasios who started making them in 1895. Locally-grown almonds are coated in sugar syrup and have a characteristic rough surface.


The authentic methods of production and knowledge of the Geroskipou producers are crucial for making this delicious treat. The whole coating process must be monitored in order to intervene immediately if the adjustment of the quantity of the syrup or the temperature is required. 
06
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The Almond of Toritto is a traditional agricultural food product from the region of Apulia, named after the homonymous city located on the Murgia hills. Their trees might not be as productive as the Californian varieties, but they are extremely resilient, capable of growing without fertilizers or special treatments, while the seeds have a very high oil content and an intense, well-balanced flavor.


The sorts are named after different producers and citizens of Toritto - the most common ones are Filippo Cea, Antonio De Vito, and Genco. Toritto almonds can be enjoyed on their own, either fresh or lightly toasted, but they are also an inevitable ingredient of local sweets, such as almond milk served with rice grains, pasta reale, torrone, or a traditional cake called rosata di mandorle.

07
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Although almonds originated in Asia, nowadays some of the best ones are grown around Avola, a city and comune in the sunny province of Syracuse. They can be either sweet or bitter - the sweet ones are widely used in confectionery, while small quantities of bitter almonds give a unique flavor to certain types of biscuits and liquors.


Only three sorts are grown under the prestigious name of mandorle di Avola: Pizzuta, Fascionello, and Romana, also known as Corrente d'Avola. Pizzuta has a hard shell enclosing a symmetrical, reddish-brown seed and it is mostly used for high-quality confectionery products such as sugared almonds and pasta reale, similar to Fascionello, a bit less elegant, but equally delicious sort, while Romana often hides irregularly-shaped twin-seeds inside the shell, and it is usually used for pastries. 

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European Almonds