UN TESORO DA (RI)SCOPRIRE
Towards the end of winter, when the branches of fallen leaf trees are stripped off, the almond is covered with white flowers to announce that spring is approaching.
Talking about almond blossoms and their fruit means talking about a territory, pedestrian zones, and the rediscovery of ancient varieties that, in a unique environment and passionate people, are re-presented to the gourmets and lovers of ancient flavors.
In the Palo del Colle agro, the pedoclimatic characteristics of the Murgian and Premurgian territories enhance the organoleptic properties of the numerous cultivars present in the area, thanks to the use of state-of-the-art farming criteria.
In cooking, sweets and soft drinks, but also in medicine, perfumery and cosmetics, the use of this seed is almost indispensable.
The almond fruit can be consumed directly both toasted and raw and used in almond paste, mandarin almond paste, almond milk, etc.), contains, in percentages from 38 to 58, oil used in various industrial activities, especially in the pharmaceutical industry.
Almond panes, which are left as a by-product of oil extraction, are used in the manufacture of chocolate, livestock and pharmacy, and those from almonds are extracted with distilled water and the essence of almond. Mortarash is used in the manufacture of soap and lye.