Shelled Almond Flour - La Fattoria Della Mandorla
Shelled Almond Flour embodies the authenticity and fullness of the flavours of Apulian agricultural tradition, carefully preserved by La Fattoria della Mandorla. The company manages a short and entirely organic supply chain in Toritto, a rural area at the foot of the Alta Murgia National Park, where the composition of the soil and favourable climate allow exceptionally high-quality fruit to develop. The decision to process the native Filippo Cea cultivar without removing the outer skin makes it possible to preserve the full range of the plant's natural aromatic nuances, offering a distinctive ingredient particularly appreciated in regional cuisine and artisanal pastry-making.
The processing cycle follows rigorous standards designed to protect the organoleptic qualities of the organic fruit. After harvesting and subsequent mechanical shelling, which separates the outer woody shell while leaving the dark skin surrounding the kernel intact, the almonds proceed directly to the cold-grinding stage. This process is carried out slowly to prevent any overheating of the almond. This artisanal approach prevents the premature release of essential oils, ensuring a homogeneous, soft and perfectly loose-textured flour. The presence of the skin gives the flour its characteristic appearance, marked by warm brown streaks, as well as a more structured texture.
A fascinating historical detail concerning the Filippo Cea cultivar lies in its origins: the mother tree was identified in the countryside around Toritto at the beginning of the 20th century and has since been regarded as a stronghold of Mediterranean biodiversity worthy of protection. From a sensory perspective, organic shelled almond flour offers a robust and deep profile. The characteristic underlying sweetness of the variety combines with the slightly toasted and earthy notes of the skin, creating a persistent, intense and beautifully rounded aromatic bouquet capable of significantly enriching the aromatic base of any dough or batter.
In cooking and artisanal pastry-making, this ingredient stands out for its exceptional structural properties. In traditional baked preparations such as cantucci, rustic fruit tarts, frangipane-style cakes and breakfast biscuits, the presence of the skin helps retain optimal moisture during baking, ensuring products that remain soft and fragrant for longer. In savoury preparations, shelled Toritto almond flour is perfect for creating thick, crunchy coatings for meat or vegetables, or as a textural base for traditional pestos and rich sauces, to which it adds an amber colour and an enveloping density.
