In addition to the famous red prawns of Mazara del Vallo and the well-known pistachios of Bronte, Sicily boasts another culinary gem: the excellent almond of Avola. Since the 1950s, the Munafò family has been producing and protecting the legendary Sicilian almonds of Avola for three generations. Avola is a beautiful location; overlooking the Ionian coast, halfway between Syracuse and Portopalo di Capo Passero with the Isola delle Correnti. The Avola Almond’s origins go back centuries and its cultivation, together with vineyards and lemon gardens, characterises the territory of Avola. The Munafò family operates in the town located in the southeastern corner of the island. Paolo Calvo, the sales manager of the company, explains that "as early as the 1920s, Avola became the cradle of a unique cultivar—a type of graft created by a botanist that harmonizes beautifully with the local terrain." This area of the province of Syracuse has specific pedoclimatic characteristics. “We are situated between the mountains and the sea; the mountains protect us from cold winds while the sea moderates the climate.” Here, the Bianca cultivar thrives, spreading to the municipalities of Noto, Rosolini, Pachino, and Syracuse. "It can also extend to the Ragusa area and the outskirts of Catania, but does not reach Messina or even Palermo."
Interestingly, the Avola almond does not yet have its own PGI (Protected Geographical Indication) brand; however, there is a consortium dedicated to overseeing its production. Among the founding members of this consortium are the Munafòs family. In the region, many varieties of almonds are traditionally grown, which support the production of sugared almonds and the luxurious local pastries. Yet, only three cultivars fall under the Mandorla di Avola designation: the Pizzuta, the Fascionello, and the Romana, with the Romana being the most prized.
The Munafòs own a small plot where they grow their almonds organically, but they primarily purchase the bulk of their product from suppliers they have known for decades. These suppliers have also passed down their orchards and trade practices from one generation to the next. The almonds are delivered from the producers after the husk has been removed and dried in the sun. The Munafòs stockpile the almonds with the shells intact, only beginning to shell them when they have orders placed. This careful process is crucial, as the shell serves as an important barrier, making their product stand out compared to foreign imports. In recent years, the market for Avola almonds has weakened due to the influx of products from California and Spain. While these alternatives may be more affordable, they sometimes contain higher levels of aflatoxins—mycotoxins produced by two species of Aspergillus, a fungus commonly found in hot and humid climates—compared to our own almonds, which have zero levels of aflatoxins. This is because Avola almonds develop in a secure shell between March and August, and are harvested in hot weather, providing protection until the very end of the growing season.
Munafò offers these almonds in various forms: whole and peeled, with the skin (which is high in fiber and very valuable) still intact, as well as 'natural' and toasted variants. They also provide almond grains, flours, and pastas without any added ingredients. The primary customers for these products include confectioners and pastry shops, along with larger retail and distribution businesses. "We have conducted in-depth analyses on the genome and DNA of the Avola almond, in collaboration with the regional authorities, and now we possess the tools to combat the adulteration of our product, ensuring that only authentic Avola almonds are recognized as coming from our territory."
--
The use of the Avola Almond for the preparation of desserts has deep, fear-reaching roots. Go anywhere in Sicily and you’ll find this exquisite fruit being used as the fundamental basis to create local desserts like marzipan, martorana fruit, nougat, cubbaita, cassata, almond biscuits, almond milk, almond granita, almond pudding, which is also called biancomangiare. The almond that’s most used in confectionery is undoubtedly the Pizzuta d’Avola.
La Torta Paradiso Siciliano - Sicilian Paradise Cake
We have to close this article, of course with a recipe. And this is a very special recipe - a real Royal Cake! La Torta Paradiso Siciliano or Sicilian Paradise Cake, also known as Almond Delizia, is a sponge cake filled with jam that has become popular even outside of Sicily. The name "delizia" comes from the specific nozzle used in the piping bag to create the distinctive woven pattern that covers the cake entirely, resembling a basket made of royal pasta. It is a bit more complicated to prepare but will impress your guests and family!
Ingredients:
Sponge cake: 4 eggs; 260 g 00 flour; 260 g caster sugar; 50ml water; 1 sachet baking powder for desserts; 1 pinch salt.
For the filling: 400 g apricot jam. For the cake bath: 150ml water; 100 g granulated sugar; 100ml maraschino. For the almond Icing/Covering: 300 g caster sugar; 300 g peeled almonds; Half a vial of almond aroma; 4 egg whites; 1 tablespoon honey;
1 teaspoon orange powder. For the glaze: To taste gelatine for desserts.
Preparation of the Sponge Cake:
You can prepare the sponge cake the day before.
Place the eggs, flour and sugar into the clean, dry mixing bowl and mix for 50 seconds on speed 5. After 25 seconds, add the water from the hole in the lid and after another 15 seconds add the yeast and salt. Then butter the 26 cm round non-stick cake pan with the baking tray remover and pour in the resulting mixture.
Bake in a preheated static oven at 160° for 35/40 minutes. Never open the oven!
Do the toothpick test to check the cooking, turn off the oven and leave for about ten minutes in the turned off oven.
The next day the sponge cake is exactly as it was when it was baked. And start with filling the cake. Prepare the syrup for the "Cake Bath": start by placing the water and sugar into a clean, dry mixing bowl. Cook the mixture for 8 minutes at 100°C on speed 2. After cooking, add the maraschino and mix for 10 seconds at speed 2. Transfer this mixture to a bowl and set it aside.
Next, divide your sponge cake into discs. Place the base on baking paper on a baking tray, as it will need to go through the oven again. Moisten the base with one-third of the previously prepared syrup and spread a thin layer of apricot jam on top. Repeat this process until the cake is assembled and the sides are also coated.
Almond Topping: In a clean, dry mixing bowl, place the sugar and pulverize it for 30 seconds at speed 10. Then, add the almonds and chop for 40 seconds at speed 8. While chopping, add the egg whites one at a time, along with the honey and any remaining ingredients. Once combined, transfer the mixture into a piping bag fitted with a “delizia” nozzle (the flat one) and create a thick basket weave pattern on the top, adding some curlicues along the sides.
Final Bake and Glaze:
Bake the Sicilian Paradise or Almond Delight cake in a preheated oven at 200°C for approximately 15 to 20 minutes, until the topping takes on a slight color. Meanwhile, prepare the jelly by combining 100 g of water, 50 g of sugar, 5 g of corn starch, and 10 g of lemon juice in the bowl. Cook this mixture for 8 minutes at 90°C on speed 3. Once cooked, brush the almond delight cake entirely with the gelatin and let it rest for a few hours.
Write a comment