Di mandorla ce n'è una sola,
quella di Avola


Mandorle raccolte a mano

It is almost too
easy to say almond

Native of the Mediterranean area,it landed in Sicily with the Phoenicians and soon spread to all Greek colonies. It has been used a lot in cooking since the ancient times, the best known almonds remain the Pizzuta d'Avola, the star of our delicacies: it is used for our famous almond cookies. you can enjoy either the classic, with pistachio, hazelnut or flavored with orange or chocolate; the delicious crunchy nougats, but also nougats and nougat candies, aromatised with orange blossom honey and white or dark chocolate glaze.

Mandorla pizzuta di Avola
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Pisti: a world of
Sicilian sweetness

Piantagione di mandorle

The Mennula, queen of the Syracusan area

The almond of Avola has always grown in the Syracusan area, where the mild climate of the Iblei moountain range creates an ideal environment in which it grows in harmony with the land, making it a unique product, known throughout the world. But what makes the almond of Avola so special are its organoleptic characteristics, which give it a unique taste and exceptional nutritional properties, such as a high polyphenol content, three times higher than that of the almond of California.

The pizzuta
is the favorite!

Among the three main varieties of almond of Avola - Pizzuta, Fascionello and Romana - the superstar is undoubtebly the Pizzuta, called this way because of its very unique shape. It is perfectly elliptical but pointed at one end, with a rich and delicate taste. It was elected the favourite out of the Pisti delicacies by our pastry chefs.