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.
Harvest time is between July and August, but all three sorts have a thick shell that preserves their flavor and quality, so they can be enjoyed all year-round.
