Sun-dried figs, soaked in rum for seven days, stuffed with a candied cherry and coated in dark chocolate – twice. Brothers Franco and Antonio first came up with this recipe in 2000. They kept tweaking, testing and tasting it until they were completely happy. Now, 18 years later, you can try their chocolate-covered Calabrian figs for the first time.
INGREDIENTS Dried figs 60%, dark chocolate (cocoa paste, sugar, cocoa butter, emulsifier: soya lecithin, natural vanilla. Min cocoa 60%), candied cherries (cherries, glucose syrup, fructose, sugar, colouring: E163, acidifier: citric acid, preservative: sulphur dioxide), rum liqueur, natural flavours.
Allergy advice: for allergens see bold ingredients. May also contain traces of wheat, milk, nuts and eggs.
Known as the ‘toe’ of the ‘boot’ of the country, Calabria is the most southern region of mainland Italy. Its unusual mix of Mediterranean coastline and mountainous environments means it has high temperatures in the summer and low temperatures in the winter. Coupled with great hillside settings it creates the perfect climate for growing olives. The summery heat allows for very hot chillies to grow, contributing to the most famous product of the region, nduja. This is a spicy chilli and pork fat spread which is usually smeared over toasted Italian bread. No longer associated with the old influences of the Mafiosa, Calabria has been become an authentic, vibrant and bustling region of Italy.