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Our organic dried figs originate from the Dottato variety, one of the best variety of Italian white figs. At Pieve dei Medici we are proud to follow the ancient traditional procedures carried out by our ancestors. The figs are delicately harvested and are then dried under the sun.
The fruit is usually harvested during the second half of August during the cooler hours early in the morning.
The process starts with each fig being opened and laid out on cane mats where they are lightly sprinkled with sulphur to preserve them. The figs are then left out under the sun for around one and a half days to dry. The figs are turned over and left for one more day under the hot sun.
The fruits are then placed in containers to rest in a cool and dry environment for around twenty days.
The next step is the “sticking” phase where two figs are joined together and stuffed with aniseed seeds.
The “picce” (figs) are then left to rest in order to allow the sugars to crystallize, forming a typical coating which makes them unique in their sweetness.
The rest phase ends on the second Sunday in October in time for the “Benvenuto fico Secco“ (Welcome Dried Figs) festival where it is possible to buy and taste the figs, perfectly paired with the excellent Carmignano Vin Santo.
Carmignano dried figs are an ancient tradition from this area and were often enjoyed by the Medici family.
The figs are a limited crop and unique in the whole of Italy; a nutritious delicacy with high energy values, rich in minerals, calcium, iron and vitamins A and C.
The smaller figs are dried whole and are used in the preparation of typical dishes such as pork loin stuffed with figs or in biscuits or panettoni, or even in pasta and risotto dishes in local restaurants.
The larger figs are used for the typical Carmignano dried figs, presided by the Slow Food movement.
“Century old traditions generate something that is unique, characteristic and extremely genuine. However, tradition also needs modern knowledge in order to improve: my name is Edoardo and I have a passion for agriculture,which stems from my childhood and has been transmitted to me from my family,in particular from my grandfather, Piero, who led me to take on this role which is a way of life, a vocation, not just a job”.
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