While almonds are thought to be native to the Middle East, the seeds have been grown in Italy for thousands of years and are particularly associated with Sicily with the city of Agrigento even holding festivals in honour of the 'blooming' of the almond trees and their use in the kitchen. One of the most famous uses of almonds in Italian cuisine is the amaretto di Saronno, the almond macaron commonly served alongside coffee, in addition to the almond liqueur of the same name. Almond milk is another popular use of the seed, either served chilled as a refreshing drink or used as a dairy free alternative to milk in sauces and desserts.

Fabrizio Marino prepares his own almond milk to whip into a smooth curd for his vegan salad recipe, while Lorenzo Cogo drizzles his ravioli starter with tequila-laced almond milk. Gaetano Trovato's strawberry dessert contains both almond biscuits and a creamy almond ice cream, and Antonella la Macchia's Italian mince pies are stuffed with a fragrant filling of almonds, sugar and spices.