Put figs on the table
dried white figs from campania
splashed with rum and fig molasses
stuffed with sicilian almonds
with raisins + candied orange and lemon zest
wrapped in their own fig leaves
they’re dense and extra plump
they’re an explosive mix of textures
they’re a rich combination of flavors
they’re a full dessert, for the table to share
A precious fig bundle:
fagottino
These figs belong to the special Dottato variety, they are grown in the Cilento national park and harvested throughout the summer.
Then, they are dried in the sun for five to eight days, rotated at least once a day to maintain a uniform color.
