Noto Almond

Slow Food Presidium

Italy

Sicily

Fruit, nuts and fruit preserves

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Noto Almond

In the almond groves of Noto, the trees are pruned at the end of September, wild plants are grafted in December and the soil is plowed three or four times a year and fertilized annually with manure. Between July and August workers called “ciurme” beat the branches with long canes and collect the almonds on large cloths spread on the ground. The almonds are then bagged and hulled. Earnings are low and competition on the market from foreign almonds is intense. However, this area, one of Sicily’s most beautiful agricultural landscapes, is home to a variety of exceptional quality, the Romana, particularly sought after by confectioners.

Season

Almonds are harvested from July to August

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The cultivation of the almond tree is difficult; the early flowering, in the middle of winter, is threatened by frosts and the productions are significantly affected. The growers manage the stages of shelling, peeling and packaging and then deal directly with the sale.

Production area
Noto, Avola, Rosolini and Canicattini Bagni Municipalities, Syracuse Province

Presidium supported by
Sicilian Region
Producers

Corrado Bonfanti
Vico Agliastro, 4
Noto (Sr)
Tel. +39 333 2085875
marco_bonfanti@hotmail.com

Felice Bonfanti
Corso Vittorio Emanuele, 165
Noto (Sr)
Tel. +39 393 0692501
felice.bonfanti@gmail.com

Giuseppe Carbone
Via XX Settembre, 119
Noto (Sr)
Tel. 328 9480430

Concetto Scardaci
Contrada Grattaluri
Noto (Sr)
Tel. +39 320 6747170
scardaciconcetto@yahoo.it

Salvatore Stracquadanio
Via dei Mille, 9
Noto (Sr)
Tel.+39 0931 894499
Slow Food Presidium Producers’ Coordinator
Felice Bonfanti
Tel +39 393 0692501
felice.bonfanti@gmail.com

Slow Food Presidium Coordinator
Carmelo Maiorca
Tel. +39 347 6557018
carmelomaiorca@libero.it
The cultivation of the almond tree is difficult; the early flowering, in the middle of winter, is threatened by frosts and the productions are significantly affected. The growers manage the stages of shelling, peeling and packaging and then deal directly with the sale.

Production area
Noto, Avola, Rosolini and Canicattini Bagni Municipalities, Syracuse Province

Presidium supported by
Sicilian Region
Producers

Corrado Bonfanti
Vico Agliastro, 4
Noto (Sr)
Tel. +39 333 2085875
marco_bonfanti@hotmail.com

Felice Bonfanti
Corso Vittorio Emanuele, 165
Noto (Sr)
Tel. +39 393 0692501
felice.bonfanti@gmail.com

Giuseppe Carbone
Via XX Settembre, 119
Noto (Sr)
Tel. 328 9480430

Concetto Scardaci
Contrada Grattaluri
Noto (Sr)
Tel. +39 320 6747170
scardaciconcetto@yahoo.it

Salvatore Stracquadanio
Via dei Mille, 9
Noto (Sr)
Tel.+39 0931 894499
Slow Food Presidium Producers’ Coordinator
Felice Bonfanti
Tel +39 393 0692501
felice.bonfanti@gmail.com

Slow Food Presidium Coordinator
Carmelo Maiorca
Tel. +39 347 6557018
carmelomaiorca@libero.it

Territory

StateItaly
RegionSicily