Little pearl of the south: their soft, ripe flesh makes for a lovely summer snack.
Origin
The Dottato fig is a variety that is handpicked during the end of August and beginning of September in the South of Italy. It seems that its origins are Greek and that, once it arrived in Italy, the fig found in the south of Italy, a favorable habitat to live in, especially in Calabria. For centuries, figs have been called “Poor’s bread” because either dried or fresh they are full of properties and because the south of Italy is full of this fruit. They were appreciated by famous literates like Giovanni Pascoli. It seemed that during the time he spent in Sicily, Pascoli was often going to Calabria just to taste dried figs!
Cookit
Very sweet and small, with a light green peel, sweet pulp and small seeds, this varied is perfect to be dried. In Puglia there is a Slowfood presidium dessert made with it, the San Michele Salentino Almond-Stuffed Figs: figs are opened and left under the sun for a week. Once ready, they put an unpeeled almond in the fig. add a bit of lemon peel and fennel seeds and place everything in the oven for one hour…ready!
Did you know
Careful! A false myth says that it is ok to spread on your skin the white milky substance that comes out of a branch when you pick the fig. Truth is that this substance is truly irritating or your skin, and if you have a sensible skin, there’s the risk the milky substance can burn it!
