Carmignano Dried Figs

The best variety for producing dried figs is “Dottato“ (the almost exclusive variety of figs grown in Carmignano). Its freshly picked fruits called “syconia” (generally from mid-August to the end of September) are opened lengthwise with a pointed knife, placed on “canniccioni“ mats and subjected to the sulfur smoke that whitens the pell. After a drying time of four or five days in the sun, dried figs are stored in a cool, dry place, where they remain for 35, 40 days. In this period a layer of sugar forms on the surface, the so-called “gruma“. When completely dry, the dried figs, open and “grumati“, are superimposed to form the “picce“ with the characteristic figure of eight. In the middle of each pair of figs some anise seeds are added.

The color of Carmignano dried figs ranges from gray to beige to hazelnut. On the palate the sugary flavor prevails, mitigated by the note of anise. They can be eaten as an appetizer, accompanying the tasty Prato mortadella and liver pate, or enjoying them more traditionally as a closing dessert.