Lonzino di Fico
Fig Lonzino
Figs grew all over the Marche countryside, the Vallesina above all, and one of the usual ways of keeping them was to turn them into a sweet salami. Slices went to children as a snack or came out after a feast; it also goes very well with cheese and a sweet wine.
Designation
- Certification
- Slow Food Presidium
- Category
- Bread, pastry, cakes, confectionery and biscuits
Where it is made
the Castelli di Jesi and central Vallesina, Ancona province
How it is made
The dried figs are mixed with almonds, walnut pieces and star anise, sometimes with a little sapa, cooked grape must, or mistrà, the aniseed liqueur, then formed into logs, wrapped in fig leaves and tied with string or wool, which keeps them till spring. Figs gathered and dried in August and September.