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NAVELLI ALMONDS (“L’mmall”)
The Navelli almond is grown along the strip of hills and valleys of the
Navelli Plateau. This almond is medium-long, with a very hard shell and a
delicious taste. It is not identified with any specific variety, as reproduction
has always taken place by selecting the fruits of the best trees already growing
in the area. The almonds mature between the end of September and
the beginning of October, and are thus a late-ripening variety. About 90% of
production comprises sweet-tasting fruit and after shelling, yield is about
20-22 %. The almond may be considered, to all intents and purposes, a traditional
crop. The reason this type of crop is so widespread in the Navelli
plain can be found in the need amongst the rural population who lived in the
area in the past to integrate the almond with the existing crops, aware that
the tree would give not only nuts but also wood, which was needed for the
household.
PROCESSING AND CONSERVATION METHODS
Existing almond groves are not subject to any particular treatments, except for occasional
surface hoeing to limit the growth of weeds and reduce the fire risks. New
almond groves are rarely planted and no pesticides are applied or pruning carried out.
The almond trees are often left to their own resources, with the consequent risk not
only of the product being lost, but also of all the trees dying.
When the almonds are picked, this is done manually, using an old tradition: as the
almonds ripen, long wooden poles are used to beat the branches so the fruits fall into
nets conveniently placed beneath the branches. The almonds are taken to stores
where they are cleaned and selected, to ensure the highest quality. These operations
are normally carried out by hand: the use of mechanical systems is rare.
The almond is preserved in the traditional way: after cleaning, the nuts are left to dry
in the open air for 3-4 days and then they can then be kept in very dry storerooms,
either in mounds or in jute sacks.