{"id":2957,"date":"2019-12-09T08:21:32","date_gmt":"2019-12-09T08:21:32","guid":{"rendered":"http:\/\/smaf-ltd.com\/wordpress\/?p=2957"},"modified":"2024-12-21T21:37:12","modified_gmt":"2024-12-21T21:37:12","slug":"chocolate-figs-the-tradition-to-donate-them","status":"publish","type":"post","link":"https:\/\/www.smaf-ltd.com\/wordpress\/chocolate-figs-the-tradition-to-donate-them\/","title":{"rendered":"Chocolate Figs, the tradition to donate them"},"content":{"rendered":"\n

9.12.2019<\/p>\n\n\n\n

Dried figs<\/em>\nfilled with chocolate in Calabria are donated to relatives and friends, or\nhowever tasted during the Christmas holidays, because they can be kept for\nmonths, if stored in tin boxes and covered – once dried – with sheets of baking\npaper.<\/p>\n\n\n\n

Dried figs filled with chocolate are\na must of the Calabrian Christmas gastronomy, a gift of Mediterranean\ncivilization to South of Italy, to Italy and to the world (they are very\nappreciated in London, for example).<\/p>\n\n\n\n

It is a healthy and delicious sweet\nto eat in just one mouthful. They can be covered either with dark chocolate or\nwith white chocolate, depending on personal taste. For the filling it can be\nused both almonds and walnut kernels.<\/p>\n\n\n\n

The traditional preparation period\nfor this typical Calabrese dessert is September, a period of abundant figs. In\nthis way, a delicious idea was devised to preserve and enjoy them throughout\nthe year, even in the coldest months.<\/p>\n\n\n\n

Furthermore, born as poors food, today it has become an elite product!<\/p>\n\n\n\n

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Figs as gift<\/strong><\/figcaption><\/figure>\n\n\n\n

GENERAL PREPARATION OF DRIED FIGS<\/strong><\/p>\n\n\n\n

The figs are cut in half, leaving\nthem united in the narrowest part, that of the petiole. Hence the name crocette<\/em>, that is the cross-shaped name\nthey take after the filling and pressing. Figs are dried in the sun on special\nreeds.<\/p>\n\n\n\n

A selection therefore takes place\nbecause the figs destined for the preparation must all be of the same size.\nAfter the selection the figs are stuffed according to tradition with a\npreparation of sugar and cinnamon, with the addition of walnuts or almonds and\norange and lemon peel. They are then pressed manually so that the two open\nparts of the fig are perfectly matched.<\/p>\n\n\n\n

Once the figs are stuffed they are\nbaked and cooked at 200 \u00b0C, then the product is sterilized. Immediately after\ncooking, they are cooled in special rooms and then packaged. The dried fig\ncrosses are packaged with three different preparations: <\/p>\n\n\n\n

  • the\nfirst involves the use of almonds for the filling of figs, <\/li>
  • the\nsecond the use of walnuts and <\/li>
  • the\nthird instead involves covering the product with dark chocolate.<\/li><\/ul>\n\n\n\n

    SPECIAL RECIPES<\/strong><\/p>\n\n\n\n

    Skewers of dried figs (“schiocche”)<\/strong><\/p>\n\n\n\n

    The Schiocche<\/em> are skewers and are made from dried figs baked in the oven, then skewered on two sticks alternating the fruits on the right and left so as to make a sort of pigtail.<\/p>\n\n\n\n

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    “Schiocche” as collars of Figs<\/strong><\/figcaption><\/figure>\n\n\n\n

    Figs stuffed with Walnuts<\/strong><\/p>\n\n\n\n

    They are dried figs stuffed with walnut cooked in the oven, then skewered in sticks alternating the fruits on the right and left. This combination of dried figs and walnuts is excellent in terms of nutrition. In addition to the excellent energy and nutrient supply, thanks to the omega 3 contained in the nuts, the intake of this food product helps to reduce the bad LDL cholesterol and also thanks to the fiber content there is a better control of blood sugar levels.<\/p>\n\n\n\n

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    Figs stuffed with Walnuts<\/strong><\/figcaption><\/figure>\n\n\n\n

    “Crocette<\/em>“, Crosses\nof figs with Nuts<\/strong><\/p>\n\n\n\n

    The largest pieces of figs are used\nfor figs stuffed with dried fruit, spices and citrus fruits. In the Calabrian\ntradition we find the crosses, prepared with four figs. The fruit is opened in\nhalf leaving the part of the petiole joined, it is usually filled with walnuts,\ncarnation, cinnamon and citrus peel, orange or lemon. Open figs are placed in a\ncross shape, two below and two above.<\/p>\n\n\n\n

    Stuffed Figs: Almond Crocette<\/em><\/strong><\/p>\n\n\n\n

    The fruit is opened in half leaving\nthe part of the petiole joined, it is usually filled with almonds, carnation,\ncinnamon and citrus peel, orange or lemon. Open figs are placed in a cross\nshape, two below and two above Figs, even if you think they have many calories,\nit is a fruit that can be consumed by adults and children, it has no dyes or\npreservatives, it has digestive properties. The Calabrian crosses can be\nconsumed instead of a snack.<\/p>\n\n\n\n

    Stuffed Dried figs, covered with Chocolate<\/strong><\/p>\n\n\n\n

    The chocolate-covered figs are real\npleasures of gluttony. Serve as a dessert, they cannot be missing from the\nCalabrian table where figs are an ancient and traditional food. Figs can be\nprocessed in many different ways.<\/p>\n\n\n\n

    The figs are first cut in half and\nthen filled with a filling:<\/p>\n\n\n\n