In the hills east of Syracuse, where hot Sicilian summers meet cool spring breezes, Marino Azienda Agrobiologica grows the Tuono almond. This variety is prized for its shape, its high oil content, and deep flavor. These are naturally dried, not roasted or treated, giving them a rich, faintly sweet, distinctly Sicilian taste.

Toast them for a proper Sicilian pesto alla trapanese, scatter over a salad, or roast alongside fish the way they do on the coast. Their handsome shape also makes them a natural for baking and for holding their own on a cheese board next to something salty.