Mandorla di Noto
Noto Almond
Almonds from the groves around Noto, where the trees are pruned at the end of September, wild stock is grafted in December, and the ground is ploughed three or four times a year and manured annually.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Noto, Avola, Rosolini and Canicattini Bagni comuni, Syracuse province
How it is made
In July and August teams called ciurme beat the branches with long canes and gather the almonds onto large cloths spread on the ground, then bag and hull them.