I still remember the intense scent of dried figs that filled my grandmother’s house during the preparation of this traditional dessert. How to make dried figs with almonds is an art handed down from generation to generation in Salento families, a ritual that goes far beyond a simple recipe.
Fico Mandorlato, a delicious Apulian dessert made with dried figs and almonds, is not just a dessert, but an authentic piece of our gastronomic culture. In this article, I will guide you through the preparation of this San Michele Salentino speciality, sharing the secrets handed down in my family and the traditional techniques that make this dessert so special.
The Cultural Heritage of the Almond Fig
In the heart of Alto Salento, where I often walk among the ancient olive groves, we can admire a unique historical agricultural landscape: an expanse of mixed cultivation where centuries-old olive trees alternate harmoniously with almond and fig trees.
The Fico Mandorlato represents much more than just a sweet for the people of Salento. Its history has its roots in the aftermath of World War II, between 1946 and 1947 to be precise, when families in San Michele Salentino created this delicacy, transforming an ancient tradition into a distinctive culinary art.
What makes our area so special for the production of this sweet are:
- The presence of dozens of historical almond cultivars such as Riviezzo, Bottari and Sciacallo
- The excellent quality of figs of the Dottato variety, perfect for drying
Today, I am particularly proud to share that the Fico Mandorlato di San Michele Salentino has received important recognition. The Slow Food Foundation has established a Presidium to safeguard this tradition, while the Ministry of Agriculture has included it in the list of Traditional Food Products (PAT), confirming its value as a cultural heritage to be preserved.
The Art of Traditional Preparation
The preparation of almond figs is a ritual that I follow every year between August and September, when the Dottato figs reach perfect ripeness. It is a process that requires patience and dedication, but brings extraordinary results.
Our traditional method starts at dawn, when I pick the figs still fresh from the dew. Carefully, I cut each fruit in half and place them on sciaje, the traditional cane trellises that we have used for generations. It is essential to protect them with a light, breathable cloth to protect them from dust and insects.
Here are the main steps in the preparation that I follow faithfully:
- Drying in the sun for 5-6 days, turning the figs several times a day
- Roasting the local almonds (Riviezzo or Bottari variety)
- Toasting almonds with wild fennel seeds
- Pairing the fig halves to form an ‘eight’
- Baking in the oven at a moderate temperature for about an hour
The magic happens when I place the still-warm figs in glass or ceramic containers, alternating them with bay leaves. With no artificial preservatives, these sweets keep perfect for 8-10 months, allowing us to enjoy the taste of summer even on cold winter days.
What makes our Fico Mandorlato unique is the perfect combination of the sweetness of the fig and the slight bitterness of the unpeeled almond skin, a contrast that tells the story of our land.
Preserving a centuries-old Tradition
Every year, with great pride, I participate in the San Michele Salentino Almond Fig Festival, an event that transforms our village into a vibrant centre of gastronomic culture from 30 August to 1 September. This year we are celebrating its 22nd edition, and I am increasingly convinced that this festival represents much more than just a festival.
What particularly excites me is to see how our community comes together to preserve this tradition. During the festival, we can admire:
- Around 30 exhibitors presenting our local products
- Live demonstrations of the traditional preparation of almond figs
- The valuable Pomology Exhibition of Figs and Ancient Fruits
The ‘Hortus Puglia’ association, in collaboration with the municipality, has transformed what was once a simple market into a true cultural heritage. Seeing thousands of visitors flocking to our streets to taste our almond figs fills me with pride. It is proof that traditions, when cherished with love and dedication, not only survive but thrive.
Conclusion
As I look at the almond figs neatly arranged in my glass container, I reflect on how much this sweet represents the soul of the San Michele Salentino community. The meticulous preparation, handed down through generations, encapsulates not just a recipe, but an entire history of tradition and dedication.
These little sweet treasures, recognised as a Slow Food Presidium and PAT product, testify to the importance of preserving our gastronomic roots. The perfect combination of Dottato figs and local almonds continues to enchant residents and visitors alike at our annual festival.
It fills me with joy to know that this age-old tradition continues to live and thrive in our community. Every bite of almond fig tells a story: the story of our land, our families and a culinary art that I am sure will continue to delight future generations.
FAQs
- How can dried figs be softened?
To soften dried figs, you can soak them for a few hours in water, juice or liqueur. Another option is to soak them in raisin wine and let them stand until soft. - What is the process for making dried figs?
To prepare dried figs, cut them in half to dry them evenly. You can place an almond, hazelnut or walnut heart inside them. Then expose them to the sun for at least three days, making sure that they always face the sun during the day and that the air circulates freely. - When is the best time to prepare dried figs?
September is the ideal time to prepare dried figs, which can be stored and enjoyed as soon as they are ready. - Why can dried figs turn black?
Dried figs can turn black due to fungal diseases such as fig blight, which causes yellow spots on the fruit and branches, and downy mildew, which causes black spots.
