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By Antonio Carluccio and Priscilla Carluccio
Published 1997
Figs can be either round or pear-shaped and some of them reach a considerable size, weighing up to 55-60 g (1ΒΎ-2 oz) each. The skin is very delicate and the inside of the fruit is made up of thousands of pods that produce a very sweet syrupy substance, giving the fruit its succulence. The best-known varieties grown in Italy are the Gentile Bianco, a Genovese variety which grows in Liguria, the Verdello, Brogiotto Bianco and Ottato. Fresh figs are very popular eaten simply as a fruit, with Parma ham (prosciutto e fichi) and in fruit salads and tarts.
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