Italian Filippo Cea blanched almonds grown in Puglia, in our family-owned almond groves. Naturally crunchy, with an elegant, buttery flavour, they reveal an intense and enveloping aromatic profile. Perfect to enjoy on their own as a healthy, energy-boosting fit snack, or to use in cooking and pastry-making.
From 4,15 €
Italian Filippo Cea blanched almonds by Donna Francesca are grown in Puglia, in Mariotto, in our family-owned almond groves cared for daily. Hand-selected at harvest time and processed with great respect for the raw ingredient, they preserve their full authenticity. Naturally crunchy, generously sized and distinguished by an elegant, buttery flavour, they represent the purest expression of Apulian almonds. Once blanched, they reveal an intense and enveloping aromatic profile, perfect both for enjoying on their own and for use in cooking and pastry-making.
Choosing Italian blanched almonds means bringing a complete, practical and naturally nourishing food to the table. Ready to enjoy, they preserve their full organoleptic and nutritional qualities, making them perfect as an everyday fit snack or as a versatile ingredient in both sweet and savoury recipes. Rich in healthy fats, plant-based proteins and minerals, they are a valuable ally for a balanced lifestyle, providing natural energy and long-lasting satiety.
With a full, perfectly balanced taste, Italian Filippo Cea blanched almonds stand out for their intense aromatic profile, elegant finish and long persistence on the palate. Their sensory complexity comes from their natural richness in essential oils (59.57%), of which approximately 74% is oleic acid, followed by 18.6% linoleic acid and 5.5% palmitic acid. A unique composition that delivers a creamy texture and an enveloping flavour, ideal both on its own and in sweet or savoury preparations.
Italian almonds are among the most appreciated in the world for their quality and flavour. Among them stands the Filippo Cea variety, grown in Puglia and recognised for its generous size and distinctive taste.
Its story begins in the early 20th century, when agronomist Filippo Cea embarked on a path of experimentation through grafting, selection and research, giving rise to one of the most valued cultivars for both flavour and nutritional qualities.
Thanks to favourable pedoclimatic conditions and the quality of the soil, this almond tree — slender yet resilient — blends harmoniously into the Apulian landscape, becoming, with its rustic and elegant silhouette, a true icon of the territory. The tradition of this product is officially recognised: it is listed among Italy’s traditional agri-food products under the name Mandorla di Toritto.
The culinary uses of Italian Filippo Cea blanched almonds know no boundaries: they can be enjoyed on their own or used in chefs’ most creative recipes. From confectionery to pastry-making, from gelato to savoury gastronomy — and even in cosmetics and the beverage sector — this almond always expresses its distinctive character.
Thanks to their versatility, they can be enjoyed in many forms: naturally blanched, in their “wild” version cracked directly from the shell, or crafted — toasted and salted with extra virgin olive oil and Apulian sea salt, or pralined, coated in a crisp layer of sugar.
A valuable ally in balanced diets, the Filippo Cea almond is considered a true superfood thanks to its nutritional profile and nutraceutical properties. The presence of minerals such as calcium, magnesium, potassium, phosphorus, selenium and zinc, together with vitamins E and B, supports cardiovascular wellbeing and cholesterol balance. In addition, its high content of unsaturated fatty acids promotes satiety, helping to limit the consumption of other foods.
Average values per 100g of product
| Energy value | 2176Kj/520Kcal |
| Fats | 32,4g |
| of which saturated fatty acids | 2,5g |
| Carbohydrates | 55,5g |
| of which sugars | 41,8g |
| Proteins | 13,2g |
| Salt | 0,01g |
Blanched Almonds
