The ancient tradition of drying figs in Calabria
Figs are a unique fruit resembling a teardrop. They’re about the size of your thumb, filled with hundreds of tiny seeds, and have an edible purple or green peel. The flesh of the fruit is pink and has a mild, sweet taste. The scientific name for the fig is Ficus carica.
The Dottato fig variety (or Kadota in the US) is the most common in Calabria and is usually found from the 2nd week of August into September (it’s also my personal favorite). The Dottato fig has green skin and a white / golden interior. The flesh is creamy, sweet, and bright tasting. The dottato fig variety is also a good choice for drying.
In Southern Italy's Calabria dried figs are a centuries-old tradition, which came here alongside with the Phoenicians. The particular environmental situation of Calabria has created special conditions which in other areas of Mediterranean were impossible.
Figs — and their leaves — are packed with nutrients and offer a variety of potential health benefits. They may promote healthy digestion, decrease your risk of heart disease, and help you manage your blood sugar levels.
Dried figs are high in sugar and rich in calories, as the sugar becomes concentrated when the fruits are dried.
Calabrian crocette are dried figs stuffed with almonds or walnuts and then baked in the oven with a pinch of cinnamon and a touch of your favorite liqueur. They can be consumed as is or covered with a thin layer of chocolate. They must, however, be stuffed and closed according to tradition. Each crocetta is made of four figs opened in half and held together. They are overlapped with another open fig so as to form a cross – hence the name. At this point they are stuffed and closed with two other half-opened dried figs.
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