How is it made 2017-09-05T10:47:28+00:00
Cicioni: come nasce // L'azienda, il territorio, la naturaCicioni ottagono bianco contenitore testi

cashew nuts
and a pinch
of salt

How is it made

Cicioni is a blend of almonds and cashew nuts which undergo a careful fermentation process. It is an extraordinary product because it is made exclusively of nuts.


Equal amounts of cashews and almonds are weighed out and soaked in a special container with water and lactic bacteria for around ten hours

After the soaking stage, carefully measured amounts of water and salt are added and the product is ground up.

The mixture is then left to ferment in a temperature-controlled environment until the pH reaches the right level.

Then it is pressed into a mould and dried for 24 hours.

Once the drying phase is complete, the product is placed in a seasoning chamber for around five days, until the desired degree of dryness is reached.

Cicioni: all the benefits and the properties of almonds and cashew nuts


Louis Pasteur was a French chemist, biologist and microbiologist and is regarded as the founder of modern microbiology.

In 1854, upon becoming professor of chemistry at the Faculty of Sciences at Lille University, Pasteur began his studies on fermentation in response to requests from local manufacturers of alcoholic beverages.

At the time, the world of science believed alcoholic fermentation was a purely chemical phenomenon; Pasteur, on the other hand, successfully demonstrated the key role played by microorganisms, such as yeast, in this process.

Fermentation is actually the oldest method of food preservation known to man: it was used as far back as Neolithic times.

The most interesting fermentation agents that are widely used to produce fermented foods are lactic acid bacteria (LAB), as they produce lactic acid which helps prevent the growth of degradative bacteria. LAB are found throughout nature and in our digestive system, too.

Did you know that

Prehistoric men in China used to mix fruit and honey to obtain an intoxicating brew. Despite having no knowledge of chemistry, they had discovered the intoxicating effects of alcohol, which they seemingly extracted from lumps and rice which they chewed with their saliva to dissolve the starch in the cereal and convert it into malt sugar. Then they would spit the chewed rice into their beer. Rinds and a yeasty froth floated on the top of the liquid so they had to use long straws to drink from their narrow-necked pitchers. People still consume alcohol this way in some parts of China. Without actually knowing it, they had discovered fermentation. This technique spread rapidly throughout the world during the Neolithic period.

The Benefits of Fermentation

The main purpose of fermentation is to convert sugars and other carbohydrates into preservative organic acids. For example, fruit juices are converted into wine, cereals into beer and carbohydrates into carbon dioxide to leaven bread.
Fermentation allows us to preserve substantial amounts of food through lactic acid, alcohol, acetic acid and alkaline fermentations. During the process, toxic substances are also eliminated, while the food substrates are biologically enriched with proteins, essential amino acids and vitamins.
Using fermented food is a healthy way of enriching our diet and introducing new flavours, aromas and textures into what we eat. It allows us to experiment, drawing on secrets used since the dawn of time. And it allows us to innovate.
Introducing fermented foods into our diet is a truly natural way of eating, with all the benefits to our health that these ingredients bring.

The beneficial properties of almonds and cashew nuts are joined with those of fermentation

Did you know that

Fermentation involving just the microorganisms naturally found in the food is no guarantee of the organoleptic quality of the food: for this reason, selected microbial starters have historically been used to control fermentation as they give safe, predictable results (Zambonelli, 2001). Rational, standardised biotechnological application of lactic acid bacteria allows us to control microbial growth within the food ecosystem, guaranteeing the quality of the finished products. Transformation through fermentation is one of the most widely used methods for preserving food and improving its quality (Klaenhammer et al., 2005).

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