Fico Bianco del Cilento DOP is a dried Dottato fig from coastal Campania with amber, pasty flesh.
The Cilento fig’s craft extends from drying to the way it is assembled.
The regional guide describes steccati: dried figs threaded onto two parallel wooden sticks to make spatole or mustaccioli. It also records filled figs among the area’s preparations, giving the same fruit different forms for the table.
The published specification describes drying whole figs, either with the skin or peeled, using direct sun with permitted supporting techniques. The peeled form is called mondi. Some dried figs are then baked; this deepens the color of their skin.
The regional guide describes fig trees in both specialized and mixed plantings in the Cilento. Cultivation, drying and processing connect the fruit to this part of Campania’s rural landscape.
CampaniaOur suggestion: slice a dried fig alongside a piece of aged cheese, or chop it into a walnut dessert. Check whether a purchased preparation contains fillings.
Check which preparation you are buying. The regional guide lists plain and peeled figs as well as fillings such as nuts, fennel seeds and citrus peel. Read the ingredients rather than assuming every pack is simply dried fruit.
The protected product described in the specification is dried fruit.
Dried figs without the skin, with a very pale color.
No. The sources also describe filled preparations; check the ingredients for the form you choose.
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