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Dried figs are a tradition of southern Italy and it is an easy prepared course, which was served as dessert in the past. The Abbot Giocchino da Fiore wrote: «Nientemeno più prezioso, e per la copia e per la perfezione egli è il raccolto dei fichi. Principia egli nel mese di giugno e si allunga fino all’altro di decembre, sempre l’une succedendo all’altre … nere, bianche, altre brune, altre rossaccie, tutte però così dolci, che filano dalla creduta bocca stille di miele, e come se per filarlo non bastasse una sola apertura sul capo, sovvente ancora si stracciano per i fianchi». The figs, wich are more suitable to dry out, are the ones produced by ancient trees, which are located in areas not easily reachable. The harvest is handmade from the end of August till the beginning of December. The figs are dried out for six or seven days depending on the weather, then they are put in terracotta or wood containers, in the end they are left to sit in a fresh place.

In addition to the classic version, it is possible to find them on the market filled with other ingredients, almonds, nuts and chocolate. Generally speaking, dried figs are easy to prepare, but with no doubt they are a particular dessert, which was served in this way in the past, when other sweets were not present.

This post is also available in: Italiano (Italian)