Fruit, vegetables and pulses

Atessa dried reale fig

Atessa dried reale fig, walnut-filled and laid down with bay leaves

Picked one at a time in the early morning on the Val di Sangro hills, reale figs spend days drying in the sun on cane racks and come indoors every night. Still soft, they are opened around a walnut half, baked briefly and stored in the dark with bay leaves. A young producers' association has revived them with the support of a Slow Food Presidium.

• Soft to the touch even when dried, its halves still joined around the walnut
• A light scent of bay from the leaves it rests among
• Honeyed reale flesh, white or red, released for sale only after 4 October each year

How to enjoy it. Eat it as it is, a simple autumn and winter sweet, or bring it into biscuits, jams and breads, and into meat or fish dishes that welcome a touch of sweetness.

Production areas

Abruzzo

Season

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