The excellence of Cosenza PDO Figs

Did you know that the oldest fruit in the world is a Calabrian pastry excellence? It is the fig, or rather, the prized PDO Figs of Cosenza: the native figs of the province of Cosenza, artfully dried and processed by generations of artisans of taste.

The Dotted Figs of Cosenza, in the Dottato Bianco variant, are recognised by the PDO and protected by the Figs of Cosenza Consortium, which promotes them all over the world as a true delicacy of the regional confectionery art.

Let's get to know together the history and organoleptic characteristics of Figs of Cosenza, where to taste and buy them.

Let's start with a few historical and geographical notes... The PDO Figs of Cosenza ripen at an altitude of between 0 and 800 metres in the province of Cosenza, particularly on the Tyrrhenian side, in the territories of Belmonte Calabro and Amantea. The origin of the cultivation of the Figs of Cosenza is very ancient and most probably dates back to the time of Magna Graecia and the subsequent Arab dominations, although the most consistent production is only documented from the 16th century onwards. From an important document of the Kingdom of Naples (the Statistica Murattiana of 1812) we learn that Figs of Cosenza were already being exported outside the borders.

What is the distinctive feature of PDO Figs of Cosenza? What makes this fruit unique is the Dottato variety, which has very small seeds that make the flesh full and fleshy. Dotted Figs of Cosenza have an elongated teardrop shape and a sweet, almost honeyed flavour that makes them unmistakable to the palate as well as a natural source of energy and beneficial properties. The harvesting and processing of the precious Cosenza fig, which is strictly artisanal, involves a series of precautions that help maximise the natural characteristics of the fruit.

The PDO Figs of Cosenza are left to ripen on the plant until they reach the right degree of wilting, i.e. when the colour of the skin turns yellow-beige and the stalk bends (passulìni): thanks to the mild climate in Calabria, the fruit dehydrates directly on the plant. This is followed by manual harvesting, generally between August and October; then follows a further week of traditional drying, either on the typical cannìzze (reed supports) or in special glass greenhouses.

After harvesting and drying, the processing of the fruit into pastries begins, for which a trip to Belmonte Calabro and Amantea is a must. In particular, the last one is considered the confectionery capital of PDO Figs of Cosenza. Let's find out why...

The start of the confectionery and commercial adventure of the PDO Figs of Cosenza dates back to 1930, when farmers in the Cosenza area delivered the dried fruit to the care of the head of a historic family originally from Belmonte Calabro, the inventor of the secret recipe that is still handed down from father to son. From Belmonte, the artisan workshop moved to Amantea, the undisputed capital of Dotted Figs of Cosenza, where there is another historic producer family.

Two ancient brands, excellences of Made in Italy and sales outlets where you can taste and buy Figs from Cosenza in all the variants of local confectionery: figs stuffed with walnuts, almonds or citrus peel, covered in chocolate, crocettes, plaits, knots and traditional wreaths, as grandmothers used to make them, typical Cosenza-style balls and many other innovative shapes that evolve over time without ever betraying tradition.

Those walking through the streets of Cosenza Vecchia, along Corso Telesio, can taste and buy Dotted Figs of Cosenza in the city's historic cafés and traditional pastry shops. Typical sweets of the Calabrian Christmas tradition, PDO Figs of Cosenza can be enjoyed all year round: perfect to eat either at the beginning or end of a meal, in small, medium and large sizes, on sale from January to May and from October to December.