Antonio Longo and Corrado Del Verme were able to transform the simple fig (PDO Bianco del Cilento dottato variety) into a precious sweet for gourmet palates, controlling the entire production chain, from the pruning of trees to drying the fruit. There are two variants: the classic natural unpeeled fig and the white fig, peeled before drying, the latter a tradition typical of Prignano Cilento, produced in limited numbers. There are also exquisite almond-filled figs, fig paste filets with chocolate, and other goodies.

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