Fico Secco di Carmignano
Carmignano Dried Fig
Carmignano was once nicknamed for its figs, and the drying method that earned it the name is still in use. The finished fruit is sweet and cut through by aniseed, and it is layered into figure-of-eight bundles called picce.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
Carmignano and Poggio a Caiano comuni, Prato province
How it is made
The figs are split lengthwise, laid on reed mats and treated with sulphur smoke, which pales the skin, then sun-dried for four or five days and rested some 40 days in a cool airy room, where a fine bloom of sugar rises to the surface. Once dry they are stuffed with a few aniseeds.