DOP Cosenza Figs

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DOP Cosenza Figs

The DOP Cosenza Figs are one of the products that characterize the agricultural activity of the entire area. Their typicality is attributed to the Crati Valley, where an extremely favorable microclimate exists. This is thanks to a hilly environment with mild temperatures that has generated the conditions conducive to vegetation. The production area of ​​this product covers the territory between 0 and 800 meters above sea level in the province of Cosenza. The production concerns the dried fruits of the domestic fig “Ficus carica sativa”, belonging to the “Dottato” variety. They are particularly appreciated for drying to the point that it could almost be completed entirely on the tree. They boast special characteristics, such as resistance to rains and especially to the Blastofaga, the insect that fertilizes it in nature but cannot penetrate inside it. Dried figs have a higher yield compared to other varieties and are full, fleshy, pasty, soft, plastic, very white, highly sugary, and easy to preserve. For these reasons, the DOP quality mark has been recognized.

The production method is quite structured and defined. The figs are left to ripen on the plant until they reach a certain degree of wilting. The moment of harvest arrives when the color of the skin changes from green to yellow-beige. At that precise moment, the average water content drops to 39-43%. At this stage, they are called “passuluni”. Harvesting generally takes place between August and October and is done by hand. Once harvested, the figs complete the drying process. The method used is traditional, in the sense that they are exposed to direct sunlight on reed supports (cannizze) raised from the ground for 3-7 days. However, there is another method, called “protected”. The fruits are placed inside glass greenhouses at a temperature not exceeding 50°C for five days. After a series of water treatments, they are ready for marketing. Typically, 3 kg of fresh figs are needed to obtain 1 kg of dried figs. DOP Cosenza Figs can be stored for quite long periods, preferably in a cool, dry place. A typical recipe is the so-called “crocette di fico” (fig crosses), prepared by arranging the figs in a cross shape with the addition of walnuts or almonds, fig honey, and then baking everything in the oven. Another common preparation is the “trecce di fichi” (fig braids).

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