Sundried figues with almonds

Dried figs from Salento

We chose these figs for two reasons in particular, the first reason is that they are soft and very chewable, something that not all figs have, in fact there are those that are a little hard which bother many, the difference is in the cooking. The second reason is that the classic grandmother's recipe is used, especially as regards the spices, which are just right.

• It is possible to select two formats, 300g and 48g.
• THE 48GR PACK is a small package containing 4 dried almond figs.

The ancient tradition of dried figs, also called dried figs

Figs certainly represent one of the richest and tastiest crops in Southern Italy. The custom of leaving them to dry, transforming an excellent fruit into a delicious dessert, has very ancient origins that date back to the time of the ancient Romans, when dried figs were prepared for the legionaries so that they could carry them with them as a reserve food. This expedient was then perpetuated by less wealthy families who consumed dried fruits as a substitute for more expensive sweets. Although dried figs represent a specialty of numerous regions of southern Italy, only in Salento, and in particular in the area of ​​San Michele Salentino and neighboring municipalities, the most natural (and healthy) sweet of the local gastronomic tradition has been enriched and made even more delicious with the addition of a whole almond, natural herbs and spices as a filling.

The heartfelt local peasant tradition that has transformed figs and almonds into a nutritious, economical winter dessert with a long shelf life has also become the protagonist of a great festival that every year, at the end of August, celebrates the preparation of the good fig Mandorlato animating the streets of San Michele Salentino with the flavours, aromas and colors of this tasty specialty and other typical products ranging from mozzarella, cheeses and focaccias.