This post is also available in: Italiano (Italian)

The area between San Vito dei Normanni and Ceglie Messapica, in the province of Brindisi, has always been one the greatest production territories of almonds and figs; the countryside features dozens of almond and fig cultivars, and a traditional dessert has been made with those very fruits since ancient times: it’s the almond fig.
What makes the San Michele Salentino almond fig absolutely unique is the skilful drying and “coupling” technique: a process that is still quite similar to that used in Roman times.

The idea of making dried figs tastier spread in San Michele Salentino in the first post-war period, also thanks to the abundance of almond trees in the area.
The product consists of a row of dried figs and almonds coupled together and filled with natural spices.

The territory involved in the cultivation of figs is that of San Michele Salentino, among San Vito dei Normanni, Ostuni, Latiano and Ceglie Messapica – the area called Alto Salento.
The figs of the “Dottato” variety, are harvested around the last days of August and within the very first of September, then they are cut in halves, placed on reed mats and left to dry in the sun for at least 5-6 days. The processing phase still takes place according to traditional techniques.
Although it does not contain any kind of preservatives, the almond dried fig can be stored for up to 8-9 months.

This post is also available in: Italiano (Italian)