The Puglian almond, and specifically the Filippo Cea cultivar, is considered one of the agro-food excellences of the Italian territory, a true symbol of the Bari Murgia and Puglian agricultural tradition. The Filippo Cea originates from a historical selection of native almond trees, adopted in the Toritto area as early as the late nineteenth century, and has established itself for its unique sensory and nutritional quality.

This variety stands out for its sweet, intense, and harmonious flavor, with rich and delicate aromatic notes, and a very low acidity that makes it perfect both to be enjoyed naturally and as a leading ingredient in pastry making and high-level gastronomic preparations. Its nutritional profile is equally interesting, with a significant content of healthy fats, fiber, vegetable proteins, and vitamin E, a natural antioxidant useful for cellular well-being and balanced nutrition.

The link with the territory is an integral part of its identity: cultivated in the heart of Puglia, in the Mediterranean climate and typical soils of the Murgia, the Filippo Cea carries with it the history, biodiversity, and local agricultural culture, protected through regulations and recognitions such as the Slow Food presidium and inclusion among traditional Italian agro-food products.

At Borduito, this high-quality Puglian almond is at the center of our production and processing: from shelled to peeled almonds, from flour to grains, to our almond creams that enhance taste and versatility in the kitchen. It is a heritage of flavor and health that we carry forward with passion, faithful to our roots and the goodness of our land.