The White Fig of Cilento becomes part of the official list of typical Italian products with the certification PDO (protected designation of origin) that was released March 11, 2006.
Being a product PDO certification requires that the entire production process must be carried out in the region of Campania.
The production area of ​​White Fig of Cilento PDO includes fewer than 68 municipalities, places south of Salerno, from the coastal hills of Agropoli up to Bussento and largely included in the National Park of Cilento and Vallo di Diano.
The Appellation Protected Geographical Fico Bianco del Cilento refers to the dried product of the cultivar “Dottato”, prized varieties of fig spread throughout the South. In particular, the protected product is derived from a specific ecotype cultivar Dottato, who went by selecting and spreading in the Cilento over the centuries: the “Bianco del Cilento”.
Product with unique features and of absolute value, appreciated abroad, the White Fig of Cilento PDO owes its name to the light yellow uniform of the peel of the dried fruit, which becomes brown for the fruits that have undergone a process of cooking oven. The flesh is typically pasty consistency, taste very sweet, amber yellow, with achenes mostly empty receptacle interior almost entirely full.
Packed in brine in different shapes (cylindrical, crown, circular, bags) Cilento figs are also marketed in the old way, that is placed in bulk in baskets made of material of plant that can be up to twenty pounds. A traditional preparation still in use is the one that sees the figs “fences”, that is tucked into two parallel wooden slats to form the “spatula” or “mustaccioli”.
The White Fig of Cilento PDO is marketed also stuffed with almonds, walnuts, hazelnuts, fennel seeds, citrus peels (ingredients coming from the same production area) or covered with chocolate, or even dipped in rum, with the aim to expand the range of the offer, especially at Christmas time.


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