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Fiorone or Nero di Terlizzi fig

Terlizzi figs are lovely dried, which is also a great way to preserve them.

Origin

Hailing from Puglia – the Terlizzi area to be precise – the fiorone or Nero di Terlizzi fig is a symbol of the biodiversity and rich gastronomic tradition of the region. Legend has it that Domenico Tauro, mayor of the town, decided to cross the Spanish fig variety ‘Suar’ with a highly prized local species. From this hybrid came the Terlizzi fig, also called “menghtàur” — the mayor’s name in the local dialect. It’s a very productive plant that bears fruit twice a year: once in late June and again in late August. The fruit is a dark green, almost black color, with a bold, sweet flavor. In the area where it’s grown, this exquisite fruit is used in many recipes, from gelato to entire restaurant menus.

Cookit

Figs are perfect in both sweet and savory dishes. Octopus, for example, makes a great pairing with fig. Steam the octopus for 60 minutes, then slice and place it on a slice of Altamura bread along with a half a fig, ricotta and toasted almonds.

Did you know

The ‘Domenico Tauro’ or Nero di Terlizzi fig arose from a unique combination of human factors and environmental features and is a candidate for Protected Designation of Origin (PDO) status. In fact, producers claim that quality of the product is tightly intertwined with the characteristics of the land where it’s produced.

Variety

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