The little-known Sicilian town that feeds the world's almond craze
'Centuries of tradition and hard-work, passed down from generation to generation, are rooted in Avola's fertile lands' says Salvatore Rizzo, a third-generation farmer raised in the town. 'The quality of these almonds is the result of intensive irrigation techniques first introduced by the Arabs, that helped turn this nut into a cornerstone of the Italian patisserie'. Avola's history
Avola, commonly known as the hexagonal city, preserves a deep identity typical of a true Mediterranean melting pot. The town was once seen as a golden land for its position along the Sicilian coastline, which inevitably attracted Greeks, Romans, and Byzantines, each of whom left an indelible mark. With an earthquake in 1693, much of this legacy was shaken, making Avola a living mosaic of Sicily's layered past. The method of growing almonds from Avola's almond trees—also known as mandorlo—follows the rhythms of nature. Photograph by Adam Eastland, Alamy Stock Photo (Top) (Left) and Photograph by siculodoc, Getty Images (Bottom) (Right)
Today, the past can be seen through its still-standing Baroque places of worship, historical buildings, old recipes, and stunning landscapes.
'I've always been drawn by Avola's quiet resilience, seen through the eyes of locals. It feels like being suspended between past and future," says Rizzo. 'On a normal day, you'll spot kids enjoying almond biscuits and elders pouring soap mixture into molds, still making scibina by hand." Over the centuries, there's still a creativity that doesn't come prepackaged and it's rare in nearby bigger cities.
(10 must-do experiences in Sicily) The almond-growing process
The method of growing almonds from Avola's almond trees—also known as mandorlo—follows the rhythms of nature. Trees are carefully planted by hand, spaced far apart to allow their root systems to stretch deep into the volcanic soil. A testament to meticulous selection can be seen in the harvesting process, done by hand, aided by gently shaking off the branches to loosen the ripe Pizzuta almonds. Today, farmers manage the work without any artificial tools, unlike in ancient times when irrigation was essential.
Much of Avola's almonds are used to make traditional Sicilian sweets, from marzipan and rich cassata to sugared almonds. Beyond the kitchen, they are used by the cosmetic industry, where their oils and creams are renowned for their soothing properties. An operator carefully inspects the Avola almonds, discarding broken or damaged ones to ensure only the finest proceed to the peeling stage. Photograph by Francesco Vigliotti
(Ancient ruins, city tours and cannoli on a family tour of western Sicily)
'The almond tree of Avola is still nurtured thanks to methods that have nothing to do with modern agriculture and is probably one of the first introduced crops by conquerors of the Sicilian coast' says Rizzo. "Avola's porous soil lives in symbiosis with Southern Italy's dry summers and mild winters, which create great conditions for the healthy blooming of its prized almonds.'
One of the oldest and most renowned almond producers in Avola is Nastasi Mandorle, a family-run business with two locations in town, just a few miles from Syracuse. The company's roots date back to 1898, when entrepreneur Lorenzo Nastasi, together with his two sisters, began cultivating almonds in the surrounding countryside.
Nastasi practices a dry-farming approach, which relies entirely on natural rainfall and the nutrient-rich soil of Avola. Given the particular terrain and the summer blossoming, almonds are harvested from July to September, carefully hulled and sun-dried for three days, in order to preserve their sweet oils and woody hull, also named mallo. Where to try it
Nastasi: A trusted name in the almond business, Nastasi's factory is a stop you can't miss if you're a food enthusiast. The well-stocked store offers a wide range of products, from silvered and whole-peeled almonds to fragrant almond pastes, pistachios, and hazelnuts. A visit to this place guarantees a full immersion in Avola's almond history. Various stages in the traditional processing of the Avola almond, a jewel of Sicilian agriculture. Photograph by Francesco Vigliotti
Nama : Nama is a family-run business founded by the Tiralongos. If you are looking for a sweet snack, head here. This centuries-old factory welcomes its visitors with a curated selection of Avola's finest nuts, including fresh almonds, organic products (creams, almond oil), and nut pestos, all made with devotion to the land.
Pippo Si Pappa Bar : This lovely cafe is famous for its silky and fresh almond granita (rated the best in town), warmed brioche, local ricotta, and artisanal ice-cream. Where to stay
Avola offers countless charming accommodations for a relaxing stay. Morfeo Charming Rooms & Relax is the best option to quickly reach the city center, and it features a private pool, a spacious garden, and suites with private balconies. Le Torrette Rooms and Apartments is a cozy bed-and-breakfast with its own restaurant and a bicycle rental service, which is a perfect way to explore the coast. When to go
Avola is an urban jewel year-long, but it's best enjoyed in summer (July-September), when you can sunbathe on beaches with crystal-clear waters and witness the almond harvest. October is a good compromise for those who are more inclined toward tasting tours. The temperature is pleasantly breezy, and never too hot. Getting there
Avola is easy to reach from major Italian metropolises. Flights from Catania Fontanarossa (CTA) or Comiso Airport operate all year-long. Alternatively, you can take a high-speed train to Catania (Italo or Frecciarossa), followed by a bus to Avola that takes about 1.5 hours.
(How chocolate went from rough to refined in one Sicilian town) Maria Salvati is an Italian freelance journalist and copywriter. Born and raised in Rome, she writes about lifestyle, politics, and travel with a focus on Italy's culture. Her work has appeared in Business Insider, Thrillist, and Fodor's. Follow her on Instagram @mariasalvati2
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