Pizzuta trees bloom along the seacoast of southeastern Sicily in winter, when most other crops are deep in slumber. The conditions are excellent for almonds: fertile soil, lots of sun, cool nights. The annual yield is small, which makes them a luxury in terms of price, but the flavor is unmatched. It's milky, sweet, nutty and intense with a whisper of bitterness that lingers and a haunting aroma that stays with you for minutes after you eat one.
In my experience, few other almonds compare to pizzuta. A small handful next to a great pecorino cheese is a startlingly delicious experience.