Sicilian Peeled Almond Flour
Sicilian peeled almond flour, one of the most flowering almond trees. A fundamental ingredient for all pastry preparations. Not one, but more companies: this is the innovative concept of Mattia Pariani who, with targeted agreements, is widespread in the Italian regions where the products are grown and partly processed.
In Cortemilia, in the heart of the Langhe, the "Nocciola Piemonte I.G.P." is cultivated, in Bronte the "Pistacchio Verde di Bronte" DOP, in the Val di Noto the almond, the Pisan coast for the pine nut and Veneto for the "Lara" walnut. The heart of the company is in Givoletto, near Turin, with the offices, the pressing laboratory, the warehouses, the shop and the tasting room. But the strength and security also come from the "human garrisons": the farmers who work the orchards in Piedmont, Veneto, Tuscany and Sicily, guaranteeing the quality of the raw materials.
Pariani is a family business that began its activity in 2010 with the production of Hazelnut Oil made exclusively with "Piedmont Hazelnuts" P.G.I. From the immediate success of the hazelnut oil among professionals in the sector, the entire range of strictly Italian nut oils was born. The Pariani range was then expanded and completed with semi-finished products for ice cream, including pastes, flours, grains, candied fruit, essences and special ingredients.
Sicilian Almond Flour
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