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.


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.

It’s guaranteed, find out where you can find it!