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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About

Common all around the Mediterranean and in Asia, the almond was introduced into Italy by the ancient Greeks, along with the vine and the fig tree. The almond tree has many similarities with the peach tree, with leaves of the same shape and the same type of wood. When it is growing and forming, the nut is contained within a pointed oval stone that is encased within a thick green outer skin, called mallo.

Due to its combination of proteins, minerals and high fat content (50 per cent), the almond has been a valuable food for thousands of years. A number of varieties, including Tuono, Filippo Ceo and Ferrangnes, are cultivated in Sicily, Veneto, Puglia, Campania and Sardinia.

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