For three generations, the Colavolpe family in Calabria has been making delicacies from the dattato fig variety. These small figs thrive in the hot summer sun of the Mediterranean and the Colavolpe family is a master at making flavorful and moist confections with them. Besides high quality figs, their other "secret" ingredient to these savory fig delicacies is a special syrup whose recipe is guarded as a priceless treasure. Each of the three Colavolpe children have been given a third of the recipe. This insures the family working together to maintain the legendary tradition.
Fig and Chocolate Panettone:
A delightful twist on a traditional Italian favorite. This panettone combines dried figs, chocolate and a delicate sugared hazelnut crust to create a delicious holiday treat. 1 kg
Montagnoli Figs:
Picked at the end of the summer and dried on mats, these special figs are then baked and dipped in a secret syrup. Serve with a cheese course after the meal or top with thick cream for a dessert. 500 gr/3 k
Fioroni Figs:
While these figs are similar to Montagnoli, they are stuffed with toasted almonds and then baked in the oven. Once cooled, the figs are twice dipped in special syrup flavored with orange peel. Serve with Vin Santo. 250 gr
