Fichi Ammandorlati

How are delicious plump white figs dried in Italy? Quantities of local Italian varieties are picked, set in the sun for a whole day, and then slipped into a slow oven for 15 minutes. In Ururi, an Albanian community in Molise, the women toast an almond to fill each fig, then sprinkle a little Sambuca over the top, while in Matera they add a little more flavor by grating orange zest and crushing fennel seeds to join the almonds in the cavity of the figs. They are perfect with espresso at the