Shelled Almonds
To enjoy the natural almond Filippo Cea.
Suitable for all uses in the kitchen and pastry, excellent for the production of toasted grain and nougat.
Technical Information
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
Phisical and chemical details
COLOR: Dark ocra
TWINS: 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: 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 remembrance of wheat and white flowers.
Pralin Almonds
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 energies.
Technical Information
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
Phisical and chemical details
COLOR: Pink
TWINS: 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: 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.
Blanched Almonds
The Almond Filippo Cea as it is.
Ideal for savoring the intense casein flavor.
Suitable for all uses of kitchen and pastry, great for preparing Apulian pesto.
Technical Information
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
Phisical and chemical details
COLOR: Milk white
TWINS: 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: 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 remembrance of wheat and white flowers.
Roasted and Salted Almonds
Lightly roasted in the oven, salted with extra virgin olive oil and sea salt.
These almonds conquer the palate and are the protagonists with prosecco and wine, for drinks or to add flavor to the day.
Technical Information
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 amalgamated in extra virgin olive oil, salted with sea salt and sent to the roast in a controlled temperature oven
Phisical and chemical details
COLOR: blond
TWINS: 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: 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, exalted 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.
FILIPPO CEA ALMONDS
CRISP AND OF LARGE CALIBER. IT IS THE FILIPPO CEA ALMOND BORN THANKS TO THE WORKS OF THE AGRONOMIST FROM WHO IT IS NAMED AFTER.
“We have been cultivating our almonds for generations. We protect them from the weather, keep watch over them during the starry nights, we rejoice of their flowers, collect their fruit and we work them with craftsmanship and respect them. We leave them free to live in nature, caressed by the wind of Puglia. We breathe and live for their perfume. Like parents.”
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.
Tostate 
Pelate 
Pralinate 
Sgusciate