Perché?

Questa è l'intestazione

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Questa è l'intestazione

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Questa è l'intestazione

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Questa è l'intestazione

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Questa è l'intestazione

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Questa è l'intestazione

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

ITALIAN ALMONDS FILIPPO CEA

The Donna Francesca Italian almonds are a typical cultivar of the Apulian region. The almond groves are cultivated on our family lands and are treated daily. The “Filippo Cea” Almond, so big and crispy, stands out for its elegant and buttery taste.

The story of Filippo Cea

We are in the early 1900s. The agronomist Filippo Cea loves to experiment. He grafts, selects, creates. This is how the cultivar almond is born: the most appreciated for its taste and nutritional characteristics. Thanks to the pedoclimatic conditions and the quality of the soil, this particular almond with its slender and robust soul integrates perfectly with the surrounding landscape, becoming, with its silhouette, rustic and elegant, the undisputed icon of Apulia. The traditional characteristic of the product is also recognized by MIPAAF, which has welcomed it on its national list of traditional agri-food products such as the Mandorla of Toritto.

The taste

With full flavor and balanced taste, Filippo Cea almonds stand out for their intense flavor with an elegant finish followed by a remarkable persistence in the mouth. The complexity of these tastes is due to the richness of essential oils in the almonds in (59.57% of which nearly 74% is represented by oleic acid, followed by 18.6% inoleic acid and 5.5% palmitic acid).

The use

The use of the Filippo Cea almonds has no limits in the kitchen: they can be eaten raw or used as an ingredient in the most original chef recipes. From confectionery to bakery, from ice-cream to gastronomy, but also in cosmetics and beverage, the almond always expresses its character. Thanks to the versatility of this precious fruit, you can taste our almonds in various ways: with their hull, or peeled or in the “wild” version, by breaking the hull; or “processed”, meaning salted and roasted with extra virgin olive oil and sea salt of Apulia, and covered with crispy sugar (praline coated).

Benefits

Precious ally in balanced diets, the Filippo Cea almond is a “superfood” thanks to its nutritional profile and nutraceutical values. The presence of minerals such as calcium, magnesium, potassium, phosphorus, selenium, zinc, and vitamin E and vitamin B help to reduce cholesterol levels and the risk of cardiovascular issues; moreover, thanks to the high percentage of unsaturated fatty acids, it helps to increase the sense of fullness by limiting the consumption of other foods.

Why choose us?

100% italian almonds

Handmade and handcrafted

Dyes and preservatives free

Work at a low temperature

A layer of sugar covers these crunchy Italian almonds. Suitable for all palates: gourmands, and those looking for the right snack to recharge their energy.

CULTIVAR: Filippo Cea

INGREDIENTS: Shelled almonds

ALLERGENS: Dried nuts

GEOGRAPHICAL AREA OF PRODUCTION: Province of Bari, Puglia, Italy

ALTITUDE OF ALMOND GROVES: 200/380 meters above sea level, on the border between pre-Murgia and Alta Murgia

HARVEST PERIOD: From the end of August to the beginning of October

HARVEST TECHNIQUE: Manual or with the aid of mechanical facilitators

HULLING: Mechanic

DRYING AND STORAGE: Sun drying on nets; storage, in shell, in perforated boxes

SHELLING AND SELECTION: Mechanical peeling and manual selection of the fruit

Physical and chemical details

COLOR: Dark ocra

WHOLE: about 30%

CALIBER: Customizable

IMPURITY: Free from plant pieces, from insects (alive and dead), from insect pieces and animal impurities

HUMIDITY: 7.0%

STORAGE MODE: In a cool and dry place at temperatures from + 6 ° C to + 14 ° C, away from light and heat sources

SHELF LIFE: 12 months

PACKAGING: 30g – 80g – 170g – 500g (vacuum) – 1kg (vacuum)

USE: Ideal to be consumed naturally. Suitable for all uses of cooking and pastry, excellent for the production of toasted grains and nougats.

CULTIVAR: Filippo Cea

INGREDIENTS: Shelled almonds

ALLERGENS: Dried nuts

GEOGRAPHICAL AREA OF PRODUCTION: Province of Bari, Puglia, Italy

ALTITUDE OF ALMOND GROVES: 200/380 meters above sea level, on the border between pre-Murgia and Alta Murgia

HARVEST PERIOD: From the end of August to the beginning of October

HARVEST TECHNIQUE: Manual or with the aid of mechanical facilitators

TASTING NOTES: Intense flavour of casein with an elegant finish followed by a remarkable persistence in the mouth. Perceptions due to the richness of almond in essential oils (59.57% of which almost 74% is represented by oleic acid, followed by 18.6% of the inoleic acid and 5.5% of palmitic acid). Full and balanced palate with notes of wheat and white flowers.

A coat of sugar covers these crunchy almonds.

Suitable for all tastes, for gluttons and those in search of the right snack to recharge their energy.

CULTIVAR: Filippo Cea

INGREDIENTS: 60% Filippo Cea Shelled Almonds, 35% sugar, 5% water.

ALLERGENS: Dried nuts

GEOGRAPHICAL AREA OF PRODUCTION: Province of Bari, Puglia, Italy

ALTITUDE OF ALMOND GROVES: 200/380 meters above sea level, on the border between pre-Murgia and Alta Murgia

HARVEST PERIOD: From the end of August to the beginning of October

HARVEST TECHNIQUE: Manual or with the aid of mechanical facilitators

HULLING: Mechanic

DRYING AND STORAGE: Sun drying on nets; storage, in shell, in perforated boxes

SHELLING AND SELECTION: Mechanical peeling and manual selection of the fruit

PRALIN: The shelled almond is pralined with water and sugar in stainless steel pans

Physical and chemical details

COLOR: Pink

WHOLE: about 30%

CALIBER: Customizable

IMPURITY: Free from plant pieces, from insects (alive and dead), from insect pieces and animal impurities

HUMIDITY: 9.0% – 13.0%

STORAGE MODE: In a cool and dry place at temperatures from + 6 ° C to + 14 ° C, away from light and heat sources

SHELF LIFE: 9 months

PACKAGING: 30g – 80g – 170g – 500g (vacuum) – 1kg (vacuum)

USE: As a snack it goes well with all types of drinks. Excellent, in particular, to accompany wines, sparkling wines, raisins and whiskey. Suitable for all palates, for gourmands as for those looking for the right snack, for a recharge of energy.

TASTING NOTES: The taste of the praline is pleasant: the sugar sweetens the prevailing flavor of the almond, intense and persistent. The light harmony between the two ingredients remains on the palate.

The Filippo Cea almond as it is, simply. Ideal for savoring the intense almond flavor.

Suitable for all preparations in the kitchen, as well as for pastry, and great for preparing Apulian pesto.

CULTIVAR: Filippo Cea

INGREDIENTS: Blanched almonds

ALLERGENS: Dried nuts

GEOGRAPHICAL AREA OF PRODUCTION: Province of Bari, Puglia, Italy

ALTITUDE OF ALMOND GROVES: 200/380 meters above sea level, on the border between pre-Murgia and Alta Murgia

HARVEST PERIOD: From the end of August to the beginning of October

HARVEST TECHNIQUE: Manual or with the aid of mechanical facilitators

HULLING: Mechanic

DRYING AND STORAGE: Sun drying on nets; storage, in shell, in perforated boxes

SHELLING AND SELECTION: Mechanical peeling and manual selection of the fruit

PEELING: Manual with roller facilitator

Physical and chemical details

COLOR: Milk white

WHOLE: about 30%

CALIBER: Customizable

IMPURITY: Free from plant pieces, from insects (alive and dead), from insect pieces and animal impurities

HUMIDITY: 7.0 %

STORAGE MODE: In a cool and dry place at temperatures from + 6 ° C to + 14 ° C, away from light and heat sources

SHELF LIFE: 12 months

PACKAGING: 30g – 80g – 170g – 500g (vacuum) – 1kg (vacuum)

USE: Suitable for all uses of cooking and pastry, excellent for the preparation of pesto pugliese.

TASTING NOTES: Intense flavour of casein with an elegant finish followed by a remarkable persistence in the mouth. Perceptions due to the richness of almond in essential oils (59.57% of which almost 74% is represented by oleic acid, followed by 18.6% of the inoleic acid and 5.5% of palmitic acid). Full and balanced palate with notes of wheat and white flowers.

Lightly roasted in the oven, with extra virgin olive oil and salted with sea salt.

These almonds conquer the palate and are the protagonists with prosecco and wine, for drinks or to add flavor to the day.

CULTIVAR: Filippo Cea

INGREDIENTS: 96% Peeled almonds, sea salt, extra virgin olive oil

ALLERGENS: Dried nuts

GEOGRAPHICAL AREA OF PRODUCTION: Province of Bari, Puglia, Italy

ALTITUDE OF ALMOND GROVES: 200/380 meters above sea level, on the border between pre-Murgia and Alta Murgia

HARVEST PERIOD: From the end of August to the beginning of October

HARVEST TECHNIQUE: Manual or with the aid of mechanical facilitators

HULLING: Mechanic

DRYING AND STORAGE: Sun drying on nets; storage, in shell, in perforated boxes

SHELLING AND SELECTION: Mechanical peeling and manual selection of the fruit

TOASTING AND SALTING: The peeled almond is mixed with extra virgin olive oil, salted with sea salt and sent to roast in a controlled temperature oven

Physical and chemical details

COLOR: blonde

WHOLE: about 30%

CALIBER: Customizable

IMPURITY: Free from plant pieces, from insects (alive and dead), from insect pieces and animal impurities

HUMIDITY: 7.0%

STORAGE MODE: In a cool and dry place at temperatures from + 6 ° C to + 14 ° C, away from light and heat sources

SHELF LIFE: 6 months

PACKAGING: 30g – 80g – 170g – 500g (vacuum) – 1kg (vacuum)

USE: As a snack it goes well with all types of drinks. Excellent to accompany prosecco and wines. Suitable as an aperitif, to add flavor to the day.

TASTING NOTES: The almond is crunchy, thanks to the roasting. The taste, heightened by the light salting, delights your senses, also thanks to the use of extra virgin olive oil. The almonds leave a pleasant and clean mouth after the tasting.

DISCOVER THE HARVEST OF OUR ALMONDS

Play Video

PHOTOGALLERY

[jr_instagram id=”1″]

Do you wish to receive more information?

Enter the email address to send the datasheet to

Enter the email address to send the datasheet to

Enter the email address to send the datasheet to

Enter the email address to send the datasheet to

Per scaricare la scheda tecnica effettua il login oppure registrati.