The Filippo Ceo almond is among the best in Europe. It is the Toritto almond, a precious fruit that is harvested between August, September and mid-October. In haute patisserie he is the exclusive protagonist, especially used to make real pasta and important confectionery settings.
The Filippo Ceo almond is a plant of Apulian origins with intermediate harvest with vigorous tree, upright growth habit, fruit bearing only on bunches, late flowering, self-fertile and with high productivity. The fruit has a spheroid-amygdaloid shape, of medium size, a slightly open ventral suture and a detected dorsal suture. The shell is semi-hard, smooth and pores of different sizes and with light brown color. The taste is good. It can present a high number of double seeds which depreciates its value.
The Almond Tree is one of those plants that manage to develop without problems within any type of soil: in any case, it owes its preference to all those light soils that do not have a high level of humidity; it is a plant that does not need to live in environments with particular climatic conditions, taking advantage of its great ease of adaptation to any type of terrain. In fact, the almond tree is able to develop without particular problems both within places characterized by typically warm climates, as well as growing well even in areas with colder climates, since it has the particular ability to resist up to temperatures that also drop by 15-20 degrees Celsius below the zero level and, at the same time, also has good resistance to droughto.
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