Dried figs

Slow-dried Italian figs: 100% figs, nothing else

Soft, sweet and full of small crunchy seeds: the flavour of the Mediterranean summer, to be enjoyed on winter evenings.

Dried Figs: Authenticity and Artisanal Flavor

I Dried figs they're cool Italian ripe crops in late summer and slowly dried, as has always been done in the countryside of the South, to concentrate the sweetness and aromas of the fruit. A single ingredient, the 100% figs, no added sugars, no preservatives, no flouring: just the fruit and time.

The pulp is soft and fleshy, with the characteristic crunchiness of the small seeds and an intense flavor reminiscent of honey, jam, and caramel. Sometimes the surface is covered with a light whitish veil: it's not mold, but natural sugar surfacing of the fruit, a sign of an untreated dried fig. Dried figs are enjoyed plain as a snack, accompany cheeses and cured meats, enhance desserts, breads, and breakfasts, and are the centerpiece of the holiday table.
 
 
 

The roots of these dried figs are deep in tradition

The fig is one of the oldest plants cultivated by man, and it played a leading role in the history of Rome. According to legend, the she-wolf suckled Romulus and Remus in the shade of a fig tree, Ficus Ruminalis, which the Romans venerated for centuries in the Forum. And it was with a fig tree that Cato the Censor, in 150 BC, convinced the Senate to wage war on Carthage: he showed the senators a very fresh fig and recalled that it had been picked only three days earlier in Carthage, to demonstrate how close and dangerous the rival was. From there the famous "Carthago delenda est".

In Southern Italy dried figs have always been a winter staple: in Calabria the “crocette” are prepared, open figs, stuffed with walnuts or almonds and baked, and the White Fig of Cilento Cosenza figs are recognized as DOP. In peasant homes, figs were laid out in the sun on reed racks, turned every day for weeks, and then preserved for Christmas, when they appeared on the table alongside dried fruit and holiday sweets.
 
 
 

Choosing Dried Figs means taking care of yourself

Dried figs are among the dried fruits richest in fibers: 10 g per 100 g, thanks to the peel and the many small seeds, which contribute to intestinal regularity and a long-lasting feeling of satiety. They are a source of Potassium, Calcium, magnesium, iron and antioxidant polyphenols, with very little fat (1 g) and almost no salt (0,03 g).

The sweetness comes entirely from the natural sugars The fruit's concentrated flavor is obtained through drying: this makes dried figs a perfect energy-boosting snack, preferable to commercially produced sweets, and best enjoyed in moderation. With 249 kcal per 100 g, two or three figs are enough for a snack or after-meal treat. Warning: They may contain small stem fragments.
 
 
 

How to Best Use: Dried Figs

• PECORINO CHEESE PLATE WITH DRIED FIGS: a combination from the peasant tradition of central Italy: arrange slices of Organic Canestrello Cheese and Organic Sheep Cheese, with dried figs cut in half: the honeyed sweetness of the fig balances the saltiness of the sheep's milk, and the crunchiness of the seeds gives rhythm to each bite.
• CALABRESE CHOCOLATE CROCETTA: open the figs like a book, fill them with a teaspoon of 58% Organic Hazelnut Spread, close them in a cross shape and bake them for ten minutes at 180°C; once lukewarm, dip them in the 71% Organic Dark Chocolate fuso: the homemade Calabrian Christmas dessert.
• TRADITIONAL CHRISTMAS BASKET: for a holiday gift, make a basket with dried figs, the Peanut Nougat and Panettone with Chocolate and RumDried fruit, nougat, and panettone—the flavors of Italian Christmas in one gift.

Food container

Store in a cool, dry place, away from light and moisture. After opening, reseal the package tightly or transfer the figs to an airtight container; during warmer months, store them in the refrigerator. The natural appearance of sugars on the surface (a whitish film) is normal and not mold.
 
 
 

Ingredients

100% figs. Origin: Italy.

Warning: May contain small stem fragments. In rare cases, the fruit may exhibit a natural sugar bloom (a whitish film): this is normal and not mold.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1049 kJ / 249 kcal
• Fat: 1 g, of which saturated fatty acids 0,2 g
• Carbohydrates: 58 g, of which sugars 48 g
• Fiber: 10 gr
• Protein: 3,3 gr
• Sale: 0,03 gr

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