Tondine almonds from biological farming. The cultivation of almond trees in the past played a fundamental role in the agricultural economy of southern Italy and in particular of Apulia, the cradle of origin of many varieties. The unfavorable market conditions and an inadequate cultivation technique have contributed to the decay of Italian almond growing, even more so than that of apulian, with a serious risk of loss of biodiversity.
La Tondina is the typical almond variety of our land, the north Salento. Small and tasty, almonds are a versatile type of dried fruit, great for quick snacks or for making delicious desserts. In addition to being good they are also good as they are rich in vitamins and mineral salts useful for our body. They therefore provide good energy, contain vegetable proteins and fibers that help the well-being of the intestine. Furthermore, being rich in magnesium they also help the nervous system in case of stress or fatigue, while the large presence of calcium is very good for the bones which are strengthened by a constant consumption of these fruits.
Collected in September, they are manually shelled and left to dry well before being packaged.
The biological Tondina almonds are also used in the processing of dried figs with almonds.
INGREDIENTS: 100% Native Tondina variety shelled almonds*.
* the salt contained is due exclusively to the naturally present sodium.
ALLERGENS: almonds. Probable trace of shell fragments.
KEEP IN A COLD AND DRY PLACE.In the warmer months it is recommended to keep in the refrigerator. Natural almonds, not treated with ultraviolet rays, can manifest the phenomenon of food moths at high temperatures.