The production zone for dried figs consists of the fertile, hilly land of Carmignano, where olive trees and grapes are also grown with excellent results. This is a limited crop, rare in Italy and unique in Tuscany. Only a few producers remain, and the quantities produced are never enough to satisfy the demand. This particular production is highly appreciated on the international market as well. Only figs from the 'Dottato' variety are used for drying. It is the best among the species, the one that ripens in September, defined by an important dictionary of the Italian languages as: "a very fine variety, rounded in shape, with a thin skin, green or greenish in colour, and with amber or purplish pulp, very sweet and flavourful'.
These figs are good eaten fresh accompanied by Prato 'mortadella', or filled with cream and pine nuts as appetizer. They reach their peak of excellence when dried in the traditional manner, then filled with a little butter and a nutmeat. Dried figs are a Slow Food presidium since 2001 and have their own protection consortium in the Carmignano Dried Figs Producers Association.
Info: www.fichisecchidicarmignano.it