Sicily is particularly suited to the cultivation and production of high quality almonds, due to its climate, soil characteristics and environment. Sicily is the region in Italy that benefits most from almond biodiversity and Sicilian almonds are true delicacies in terms of both taste and excellent nutritional properties. Unlike what frequently happens in intensive foreign cultivations, to guarantee a quality almond in Sicily, irrigation is only on emergency conditions, the traditional harvesting is done by hand and drying, which can last up to two weeks, takes place in the sun and not in an oven or in high-temperature dryers that would compromise the product’s properties if temperatures exceed 42°C.