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mandorle sgusciate
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.

mandorle pralinate
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.

mandorle pelate
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.

mandorle tostate
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.

Taste

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

Use

The use of the almond Filippo Cea has no boundaries in the kitchen: it can be eaten raw or 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 “worked”, meaning salted and roasted with extra virgin olive oil and sea salt of Apulia, and covered with crispy sugar (pralinate).

Benefits

Precious ally in balanced diets, almond Filippo Cea is a “super-aliment” thanks to 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 events; 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.