Fruit, vegetables and pulses

Fichi di Cosenza (dried figs)

Fichi di Cosenza PDO: Dottato figs that start drying on the tree

Between the Pollino and the Sila, the Dottato Bianco fig begins to wither while still on the branch. Picked by hand from August to October, it finishes drying in the sun on cane racks called cannizze, turned often in the first days. It takes about three kilos of fresh fruit to make one of dried figs.

• An elongated teardrop with its small stalk intact, skin from straw yellow to beige
• Soft, dense flesh with a few tiny seeds
• A deep, honey-like sweetness

How to enjoy it. Serve them plain at the start or close of a meal, or alongside cheeses young and aged. They are the heart of crocette, stuffed with walnuts or almonds; store them cool and dry.

Production areas

Calabria

Season

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