9.5.2022

It is no coincidence you smile when you taste “chocolate figs” of Calabria.

See our selection: 100% Italian (from Calabria) figs, fresh chocolate ready to be delivered abroad!

Another “must have” of our authentic Calabrian made in Italy hand made products!

See our procedure of producing Dried figs filled with chocolate, a must of the Calabrian Christmas gastronomy, a gift of Mediterranean civilization to South of Italy, to Italy and to the world (they are very appreciated in London, for example).

Dried figs filled with chocolate in Calabria are donated to relatives and friends, or however tasted during the Christmas holidays, because they can be kept for months, if stored in tin boxes and covered – once dried – with sheets of baking paper.

The traditional preparation period for this typical Calabrese dessert is September, a period of abundant figs. In this way, a delicious idea was devised to preserve and enjoy them throughout the year, even in the coldest months.

PREPARATION OF DRIED FIGS

The figs are cut in half, leaving them united in the narrowest part, that of the petiole. Hence the name crocette, that is the cross-shaped name they take after the filling and pressing. Figs are dried in the sun on special reeds.

A selection therefore takes place because the figs destined for the preparation must all be of the same size. After the selection the figs are stuffed according to tradition with a preparation of sugar and cinnamon, with the addition of walnuts or almonds and orange and lemon peel. They are then pressed manually so that the two open parts of the fig are perfectly matched.

Once the figs are stuffed they are baked and cooked at 200 °C, then the product is sterilized. Immediately after cooking, they are cooled in special rooms and then packaged.

The dried fig crosses are packaged with three different preparations:

the first involves the use of almonds for the filling of figs,
the second the use of walnuts and
the third instead involves covering the product with dark chocolate.

STUFFED DRIED FIGS, COVERED WITH CHOCOLATE

The chocolate-covered figs are real pleasures of gluttony. Serve as a dessert, they cannot be missing from the Calabrian table where figs are an ancient and traditional food.

Figs can be processed in many different ways.

The figs are first cut in half and then filled with a filling:

of hazelnuts,
cocoa,
aromas including carnation, cinnamon and citrus fruit peel.

Everything is mixed with the cooked wine which gives it a unique and particular taste. Finally they are covered in chocolate and packed in 250g boxes.

VARIOUSLY STUFFED FIGS

In the Calabrian tradition we also find the flavored figs, prepared with the fruit that is opened in half leaving the part of the petiole joined, it is usually stuffed and flavored with:

nuts,
carnation,
cinnamon
citrus peel (orange or lemon).

ALMOND FLAVORED FIGS

In the Calabrian tradition we also find the flavored figs, prepared with the fruit that is opened in half leaving the part of the petiole joined, it is usually stuffed and flavored with:

almonds,
carnation,
cinnamon,
citrus peel (orange or lemon).

They are dried figs stuffed with almonds cooked in the oven, then skewered in sticks alternating the fruits on the right and left. This combination of dried figs and almonds is excellent in terms of nutrition. In addition to the excellent supply of energy and nutrients, thanks to the omega 3 contained in the almonds, the intake of this food product contributes to reducing the bad LDL cholesterol and also thanks to the fiber content there is a mile control of blood sugar levels.

26.04.2022

Calabrian citrus fruits stand out from the others for their excellent organoleptic characteristics; for these reasons they are well known and highly appreciated not only in Italy but also abroad.

Among the oranges grown in Calabria we certainly remember the late growing orange Biondo di Trebisacce, which flourishes in the vicinity of the homonymous municipality of the Upper Ionian Cosentino between the sea and the Pollino mountains.

In the wake of the latter we also find another cultivar that is born much further south of Trebisacce and that certainly deserves a place of honor.

Let’s talk about the San Giuseppe Orange. Like the Biondo di Trebisacce, the San Giuseppe Orange is also a niche on the market. It is grown at about 350 meters above sea level, in the pre -mountain belt of the Aspromonte between the Gallico and Catona rivers, and takes its name from the hamlet of the municipality of Reggio Calabria, Villa San Giuseppe.

The San Giuseppe Orange, present in the Belladonna and Biondo Tardivo varieties, has been produced for some years by any local companies and, afterwards, included in the Ark of Taste of the Slow Food Foundation for biodiversity.

The plant is of medium vigor and expanded foliage, round in shape, not very dense. The leaves are elliptical, of an intense green color, with a slightly rounded apex. Belonging to the species of orange Citrus sinensis , this orange has an ovoid (or sub-ovoid) shape with a skin of medium thickness and an intense orange color.

It weighs about 200 gr. The taste is sweet (mostly between May and June), its blond pulp is rich in juice and is seedless, or it has very few (usually 1 to three).

It has a good concentration of vitamin C, fiber, mineral salts and for this reason it is recommended to eat it fresh or squeezed; it is used extensively to produce juices, jams, honey and candied peel.

The first fruits begin to have in the months of February-March and, as in the case of the Biondo di Trebisacce, they last until June.

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Locally called ‘u purtuallu longu”, according to studies, the first attestations of the San Giuseppe Orange date back to the end of the 19th century.

They were in fact the most sought after on the market due to their large fruits, with few seeds and strong bark; they resisted long browsing in everyone’s preference and always pay 1 or 12 pugs more than those of other sites.

In fact, the stories of the locals show that the sale of the oranges of San Giuseppe was very profitable and supported the economy of this area.

They are also called ‘oranges of the tsar’ because they were even exported to Russia, beloved by the courts of the tsars and notables until the period of the October Revolution in the early decades of the 20th century.

The San Giuseppe Orange is usually seedless. For the first time in 2019 the ‘Feast of the Orange of San Giuseppe’ took place which was a great success.

The hope is that after the restrictions due to the health emergency from Covid-19, this holiday can be a fixed appointment to pay homage to this important and special Calabrian citrus fruit.

The San Giuseppe Orange has also been included by the Ministry of Agricultural, Food and Forestry Policies in the list of Agri-food Products of Calabria tradition (PAT).

Another excellence of Calabria to taste…

Tag: foody

SMAF Ltd Chocolate figs

The Oranges of “San Giuseppe”

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