The organic almonds from Sicily by Sorelle Di Pino stand out from the Californian almonds commonly found on the market thanks to their intense flavor and exceptional purity. Unlike many American producers, Sicilian companies specializing in organic almonds — such as Sorelle Di Pino — place enormous importance on biodiversity and the protection of bees.
In Sicily, great care is taken during cultivation to protect the environment. The use of pesticides and herbicides is avoided in order to produce a premium-quality organic product. These organic almonds from Sicily impress with their outstanding quality and the excellent growing conditions — true to the motto: “quality over quantity.”

Sicilian almonds from the area near Catania are also considered exceptional thanks to the nutrient-rich volcanic soil of Mount Etna.

The Story of These Organic Almonds

The great challenge for Sorelle Di Pino was the revival of almond trees in the plain of Catania, an area where almonds had once been cultivated but where almond farming had gradually been abandoned in favor of citrus cultivation over the years.
Thanks to the professionalism and expertise of their father, Francesco Di Pino, an agricultural technician specialized in this sector who successfully passed on his love and respect for this land, the sisters of Sorelle Di Pino were encouraged to take on the challenge of reintroducing almond cultivation. Together, they founded Sorelle Di Pino and have since devoted themselves passionately to the cultivation of organic almonds.

Our Production Cycle

The almond cultivars (Cv) grown on the farm are characterized by medium-late flowering and semi-hard shells. Sorelle Di Pino cultivates the Tuono, Ferragnes, and Super Nova varieties, which are planted in alternating rows to ensure proper pollination.
The variety marketed under the Sorelle Di Pino brand is Ferragnes, distinguished by its special characteristics: larger kernels, no double kernels, and excellent organoleptic qualities, making it the flagship variety of the company.
The organic almonds are harvested mechanically in August. A shaker causes the fruits to fall onto nets that have previously been laid out along the rows on the ground. A winding machine then collects the fruit-filled nets one by one and transfers them onto a smaller net. This is followed by the so-called smallatura, a fundamental step in completing the almond harvest. It involves removing the outer green hull, which would otherwise become moldy over time and risk damaging the shell. Smallatura is most effective when the almonds are harvested at the ideal moment, namely at peak ripeness.
After the almonds, still in their shells, have been cleaned, they must be thoroughly dried. This process reduces residual moisture in both the shells and the kernels themselves. Drying is therefore essential for proper storage, as well-dried almonds can be preserved for years. Poorly dried almonds, on the other hand, are more susceptible to mold and pest infestation.
The smaller almonds are placed in a dryer operating at a controlled temperature to ensure a uniform moisture level throughout the entire batch. The dried product is then further cleaned of impurities using a vertical blower before the almonds are shipped in big bags for shelling.

Product Processing

Sorelle Di Pino has been working for years with a small company in the Modica area (Ragusa province) that specializes in shelling and product traceability.