Fruit, vegetables and pulses

Toritto almond

Toritto almond: buttery native cultivars from the edge of the Murgia

Two native cultivars named after people from Toritto, Filippo Cea and Antonio De Vito, grown without irrigation and often among olive trees. The nuts are gathered from late August to early October, then laid out on nets and sheets to dry in the sun. A Slow Food Presidium and a traditional agri-food product of Puglia.

• Filippo Cea, the main cultivar, is oil-rich with a deep, buttery taste
• Filippo Cea is regular with a dark ochre skin; Antonio De Vito is broader, flatter and paler
• Dry-farmed trees, watered only to help young orchards get established

How to enjoy it. This is a pastry cook's almond, used for almond milk, local sweets and flours. Once shelled, keep it somewhere cool and dry, in jute or in glass or earthenware jars.

Production areas

Apulia

Season

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