March 18, 2025
Finding Italian almonds is becoming increasingly difficult, to the detriment of a more responsible local production compared to foreign ones. Here are the causes and solutions.
The favorable climate, long agricultural and gastronomic tradition linked to this product make Italy one of the leading countries in almond cultivation. Sicily and Apulia stand out among the regions where almond cultivation is most concentrated, with the presence of various ecotypes and varieties with fruits rich in flavor and aroma. Among the most prized varieties is the Pizzuta di Avola, known for its intense aroma and pointed shape from which it takes its name.
Between 2013 and 2024, almond production in Italy increased from 75,300 to 84,600 tons per year, while the cultivated area grew from 54,400 to 55,500 hectares.
Despite growing production and an increase in areas dedicated to this crop, Italian almonds are not so easy to find: in large organized retail (GDO), California almonds dominate, making it more difficult and complex to choose local supply chains, with implications that occur far beyond the Italian supermarket where the almonds are purchased.
MADE IN USA
The omnipresence of Californian almonds in the Italian market is quickly explained: the United States is currently the world’s leading producer, with California alone covering 80% of production. 50% reaches European shelves, managing to occupy them through a price-cutting battle against local productions that focus on quality and more responsible agricultural practices.
The price is determined by those who control the market, and in the case of almonds, the high-density production of Californian almonds and their arrival in huge quantities in Europe and Italy make Italian almonds, in fact, a marginal product destined in turn for foreign markets. Faced with this ruthless competition, it is becoming increasingly difficult for many farms to sustain themselves and keep their plantations active, and many are considering uprooting.
