Sicilian almonds are famous for the range of varieties, their high quality and for the many recipes in which they can be used.
Noto almonds in particular have been recognized for their excellent quality. Three different varieties are cultivated in the area: Romana, Pizzuta d’Avola and Fascionello. The first one has the best flavor (intense and aromatic) but is the least appreciated by the market because of the chunky, irregular shape!
The most common preparation with almonds are pasta reale (marzipan), frutta martorana (marzipan shaped as fruit and vegetables), almond milk, granite di mandorla, nougat, mustazzuoli biscuits, the croccante and many others.