Dried Figs of Apricale
The cultivation of the fig tree has always been complementary to the olive tree one as it expands the roots in depth, unlike the olive tree which keeps them on the surface.
Sugar reserve in the winter season. Apricale with a territory extended to an altitude suitable for the cultivation of the olive tree, even with a territory almost all dedicated to this cultivation, is rich in fig plants.
For the preparation the figs are harvested when fully ripe, trying not to damage the stalk. According to tradition, they are to be laid on reeds trellis in a ventilated and shady place and they are left to dry. Once dried, they are grouped in groups of a dozen pieces and wrapped in peach leaves. They bind with rafia and are kept in a cool and dry place. Traditionally they are eaten at Christmas time.
