Its unique and special characteristics, very much appreciated even abroad, gives the name to “Fico Bianco del Cilento”: once dried, the sweet peel gets light yellow coloured rather than chestnut brown if oven-cooked. Its origins date back to to the VI century BC, due to the Greek colonists that here founded several cities.
This simple product has always been source of income as well as basic aliment for the local population specially during difficulties. Also in hard times, thanks to the abundance and the possibility to preserve them for long times through the drying process, the figs have fed hundreds of people. The fig plants along with the olive trees have strongly contributed to characterize the rural landscape of Cilento throughout the centuries.
Area of Production: The White Fig of Cilento DOP is produced in a large area including 68 communes, located to the south of Salerno, form the coastal hills of Agropoli until the river Bussento, within the Cilento National Park and the lovely Diano Valley.
The pulp is particularly soft, very sweet, amber-coloured, with prevalently empty achenes and a full internal receptacle. These could be considered the most outstanding features of this lovely product on the market.
Wrapped up uncooked in different shapes the Figs of Cilento are commercialized even according to the traditional way: placed in bulk into handmade baskets that could weight even more than 20 Kilos! You can find them also “staccati”: pierced through wooden sticks to make the so-called “spatole” or “mustaccioli”.
The white fig is delicious even stuffed with almonds, nuts, walnuts, fennel seeds, citrus skins rather than iced with chocolate, or soaked in rum, in order to enlarge the offer’s range, most of all during Christmas.
Geographically Protected and Identified denomination that refers to the dried product belonging to the so-called “dottato”: precious fig’s variety, particularly present all around the South of Italy.
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