Filippo Cea pralined almonds are coated in a delicate layer of sugar that makes them irresistibly crunchy and indulgent. A traditional Italian sweet, they appeal to every palate — from true sweet lovers to those seeking the perfect snack for an energy boost. Our pralined almonds are made using only water and sugar, following a family recipe passed down through generations.
From 4,35 €
Donna Francesca Filippo Cea pralined almonds are grown in Puglia, in Mariotto. The almond groves belong to our family and are cared for daily. Naturally crunchy and generously sized, the Filippo Cea almond stands out for its elegant, buttery taste. Once peeled, it reveals an intense, creamy flavour.
Artisanal pralined almonds are perfect at any time of day: ideal as a sweet, energy-boosting snack, delicious after a meal with coffee or liqueur, and also a thoughtful gourmet gift. Crunchy on the outside and intensely flavourful at the bite, they are equally perfect as a topping for desserts, yogurt and gelato, or as a refined touch on a festive table.
The flavour of the Filippo Cea almond
With a full, well-balanced taste, Italian Filippo Cea almonds stand out for their intense creamy flavour, elegant finish and remarkable persistence on the palate. The complexity of these notes comes from the almond’s high content of essential oils (59.57%), of which nearly 74% is oleic acid, followed by 18.6% linoleic acid and 5.5% palmitic acid.
The story of the Filippo Cea almond
Italian almonds are among the most renowned in the world for their quality. Among them, those grown in Puglia stand out — especially the Filippo Cea variety, prized for its generous size and distinctive flavour. Its story is a unique one. At the beginning of the 20th century, agronomist Filippo Cea devoted himself to experimentation: grafting, selecting and refining. From this research emerged one of the most appreciated almond cultivars for both taste and nutritional qualities. Thanks to the region’s pedoclimatic conditions and the richness of the soil, this almond tree — slender yet resilient — blends harmoniously into the surrounding landscape. With its rustic yet elegant silhouette, it has become an unmistakable icon of Puglia. The traditional value of this product is officially recognised: it is listed among Italy’s traditional agri-food products under the name Mandorla di Toritto.
Its uses
The culinary uses of Italian Filippo Cea almonds know no boundaries: they can be enjoyed on their own or used as an ingredient in chefs’ most creative recipes. From confectionery to pastry-making, from gelato to savoury gastronomy — and even in cosmetics and beverages — this almond always expresses its distinctive character. Thanks to the versatility of this precious fruit, our almonds can be enjoyed in many ways: naturally shelled or peeled, or in their “wild” version, cracked directly from the shell; or “crafted”, toasted with extra virgin olive oil and Apulian sea salt, and pralined, coated in a crisp layer of sugar.
The benefits
A valuable ally in balanced diets, the Filippo Cea almond is considered a “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 cholesterol balance and helps reduce the risk of cardiovascular events. Moreover, thanks to its high content of unsaturated fatty acids, it contributes to increased satiety, helping to limit the consumption of other foods.
Average values per 100g of product
| Energy value | 2468kJ / 590kcal |
| Fats | 52,5g |
| of which saturated fatty acids | 3,9g |
| Carbohydrates | 18,7g |
| of which sugars | 4,6g |
| Proteins | 21,4g |
| Salt | 0,02g |
Ingredients: Filippo Cea almonds (60%), sugar (35%), water (5%).
