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Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

  • About
The finest figs are those eaten ripe from the plant, a rarity these days as so much fruit is picked unripe for long transportation β€” a particular issue with figs, which are extremely perishable. Originally from Syria, the fig was spread all over the world by the Romans and it is now grown in Italy in the regions of Puglia, Calabria and Sicily, where a few of the 700 available varieties are grown and eaten, either raw or preserved.

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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