Description
In Alba, we also have figs …
The best figs, collected in por orchards at the right point of ripeness and processed within hours are cooked only with the addition of sugar cane.
The method used tis the classic method used since ancient times for the preservation of fruit. The fresh fruits after being carefully washed and clean are simply cooked in a pot with the addition of sugar cane.
We get a product that enhances the flavor of the fruit and the artisan characteristics that only our mothers can match.
To make 100 grams of jam we use 155 grams of juicy fresh figs.
It ‘s an excellent product pairing on freshly baked bread and mountain butter. We obtain a rich and healthy breakfast or snack fine!
It combines in an excellent way with cheeses!
We recommend the pairing with blue cheeses (also known as blue cheese) and pecorino cheese and spicy.
Elementary information
Name of product: Fig compote
Category: Extra jam
Net weight: 110 g.
Ingredients: Figs, cane sugar
Raw materials
Origin: Piemonte
Variety: Figs (Ficus carica L.)
ay of cultivation: organic certified
Period of harvest: mid August
Way of picking: by hand
Varietal characteristics
The fig is a beautiful treet that are commonly found in our gardens.
The common fig (Ficus carica L.) is a xerophilous plant from temperate and subtropical climates belongs to the family Moraceae.
Its fruit is commonly called fig.
Originally was cultivated in Mesopotamia, Palestine, and ancient Egypt. It is from that area has spread throughout the Mediterranean.
Since 1500 it spread to America and later with the East.
Thefruit is teardrop shaped and the color is different depending on the variety as well as the skin that can appear more or less thick. In the botanical sense, the fig is not the true fruit, but the fleshy receptacle inside welcomes a great number of grains, called achenes, which are the real fruit of the plant.
There are three types of fruit:
rosettes (Fioroni), or figs from buds formed the previous autumn and mature in late spring or early summer,
figs (forniti) that are formed from buds in spring and mature in late summer of that year,
cimaruoli, fruit from the top buds produced in the summer and ripen in late autumn.
The leaves are very characteristic and appear in a different form of the other lobes. The stem, when the fig tree is removed, leaves a white substance that is part of the metabolism of the same plant, rich in enzymes.
The plant is frost sensitive and can not stand temperatures below -10 ° C and for this is normally found in temperate zones but in very sheltered places.
Production process
All the production process is done manually according to the old country tradition of home production where the fruit in lot quantities in the summer was turned into a jam before being consumed in the winter.
The method used is the classic method used since ancient times for the preservation of fruit. The fruit because after being thoroughly cleaned and washed virene simply cooked in a pot with the addition of sugar cane.
We get a product that enhances the flavor of the fruit and the artisan characteristics that only our mothers can match.