Fichi Secchi Slow Food
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Dried figs of Carmignano, Dottato variety, Slow Food Presidium, in a 150 g pack.
Product with limited availability. The season starts on the third Sunday of October.
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The area of Carmignano, in Tuscany, is rich in fig plants, from which are obtained the famous dried figs, Slow Food presidium. The variety used is the Dottato, the best to produce dried figs, with white fruit and representing about 90% of the figs grown in Carmignano.
Figs are hand-picked at the end of summer, divided into two, placed on reed matting and subjected to sulphiting for a few hours which takes place in a closed room burning sulfur in special earthenware containers.
After the sulfur, the figs are placed to dry outdoors in the heat of the sun; in this phase, which lasts about a week, the figs are protected with insect nets and stored indoors during the night. Then they are placed one above the other with the addition of bay leaves and placed to dry in a dry environment for thirty to forty-five days.
Once completely dry, they are superimposed two by two to form the "piccie" and arranged, after adding some anise seeds in the middle of each fig, in the final package (wicker baskets or boxes).
The color of Carmignano figs goes from gray to beige to hazelnut. The sugary flavor prevails on the palate, mitigated by the note of anise. They can be consumed as an appetizer, accompanying the tasty mortadella di Prato or the chichen liver paté, or they can be tasted, more traditionally, as a sweet dessert.
Nutritional facts for 100 g of product
Energy 1041 KJ/ 249 kcal
Fats 0,9 g
Saturated fatty acids 0,2 g
Carbohydrates 63,8 g
Sugars 47,9 g
Proteins 3,3 g
Fibers 9,8 g
Salt 0,01 g
|Brand||Azienda Agricola Puro Carmignano|
|Place of production||Carmignano - Prato|
|Ingredients||Dried figs, aniseed, antioxidant (sulfur dioxide).|
|Return policy||Yes - See section Returns and Refund|