Belonging to the Rosaceae family, the almond tree is a plant native to Asia, which arrived in Sicily thanks to the Phoenicians. The climatic and environmental conditions meant that this plant found in Sicily an ideal habitat for the production of its seeds, almonds. There are many varieties of Sicilian almonds but the most common are: Pizzuta, Tuono, Ferragnes, Romana.
In addition to being a food rich in "good" fats (polyunsaturated), capable of lowering the level of "bad" cholesterol (LDL) and protecting the heart, almonds have many antioxidant properties and are a valuable aid for our immune system. They are rich in proteins, vitamins (especially those of group B and E) and minerals (magnesium, manganese, copper, iron, calcium), and are an excellent ally against anemia and osteoporosis, as well as being a good energy source for 'body.
However, although they contain "good" fats, they are caloric and therefore you should not exceed consumption.
Almonds are often used in the kitchen, as in the typical Sicilian pesto, but are widely used especially in pastries in the form of flour or almond paste.