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Added on 11/27/07
preserved figs from calabria just flown in from the fall harvest in southern italy Brothers Franco and Antonio Rao preserve one helluva fig. Preserved figs aren’t a food lighting up many culinary radar screens, but I think they should be. They are...
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preserved figs from calabria just flown in from the fall harvest in southern italy Brothers Franco and Antonio Rao preserve one helluva fig. Preserved figs aren’t a food lighting up many culinary radar screens, but I think they should be. They are great in all sorts of ways…with yogurt for breakfast, with cheese as a lunch, snack or appetizer, with ice cream for dessert. And as a gift for someone with an eye for rustic foods with real flavor, you won’t find much better. The Raos start with dotato figs—typical for the Cosenza region of Calabria—that are left on the tree until they’re fully ripe, beginning to dry and concentrate. They’re picked then caramelized in a low temperature oven. That’s a step almost no one else takes because it adds extra time and expense, but the difference it makes in flavor is huge. It gives them a roasted, caramel-sweet flavor that’s irresistible. Next, I love this part: a handful of figs are molded into a sphere the size of a big apple and wrapped in... See less 
Highlights:
P-GFB 200 g ball preserved figs from calabria $25.00 1 200 g ball
