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It is simply a reduction made with water and local figs (black ones), which are harvested at the end of September and dried for a while. The production period of the cotto is usually mid-October, which moves to the end of October in case of great heat. In the cooked figs, the dried figs are rehydrated with water, and then cooked and reduced for hours, until the water has completely evaporated and the consequent concentration of the natural sugars of the fruit. When it is ready, beautifully stringy, it is lightly filtered and placed in dark bottles.In the mouth it is an explosion of flavors, where the sweetness, unlike what one might think from the procedure, is not excessive, indeed it is well balanced with a sensation bitter typical of the fig. It can be used for seasoning, but also as a substitute for other industrial glazes, as a dressing for salads, stuffing for meats, cheeses, panettone and ice cream! but also the legendary scirubetta, that is the winter granita, prepared not with ice, but with freshly fallen snow and lots of honey, coffee, cocoa, orange juice and the extraordinary cooked figs! It is also used for turdilli, glazed Christmas sweets with cooked figs, other typical sweets prepared with honey are mostaccioli, or susumelle.

Ingredients : Figs (87% minimum), sugar.

NUTRITION DECLARATION

Average values for 100 g of product


Power

284

Kcal

1188

Kj

Fat

of which saturated

0.9

0

gr

gr

Carbohydrates

of which sugars

66.8

52.1

gr

gr

Fibers

0

gr

Proteins

2.1

gr

salt

0.15

gr

Reference daily intakes for an average adult (8400 kj / 2000 kcal)

ABC01
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