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The use of almonds in many dishes is distinctive in Sicilian cooking, part of the island's Arab heritage. Sicily of course also makes a lot of them into marzipan, for the famous martorana fruits.

Two varieties are in the Slow Food Presidium: Mandorla di Toritto from Puglia and the Mandorle di Noto, grown in eastern Sicily, especially near the lovely Baroque town of Noto. The Fattoria della Mandorla produces in Toritto, Puglia, produces vegan almond dairy produces, inlcuding cheese.

On the first Sunday in February, Agrigento, Sicily, famous for its valley of ancient Greek temples, celebrates its almond blossoms with plenty of folklore—flag waving, Sicilian carts, costumes, and marching bands and folk dances.

Food Festivals

Fruits & Nuts



Slow Food

Text © Dana Facaros & Michael Pauls

Image by Vmenkov, Creative Commons License