{"id":3628,"date":"2022-05-09T13:14:47","date_gmt":"2022-05-09T13:14:47","guid":{"rendered":"https:\/\/www.smaf-ltd.com\/wordpress\/?p=3628"},"modified":"2024-12-22T20:12:48","modified_gmt":"2024-12-22T20:12:48","slug":"smaf-ltd-chocolate-figs","status":"publish","type":"post","link":"https:\/\/www.smaf-ltd.com\/wordpress\/smaf-ltd-chocolate-figs\/","title":{"rendered":"SMAF Ltd Chocolate figs"},"content":{"rendered":"\n

9.5.2022<\/p>\n\n\n\n

It is no coincidence you smile when you taste “chocolate figs” of Calabria.<\/p>\n\n\n\n

See our selection: 100% Italian (from Calabria) figs, fresh chocolate ready to be delivered abroad!<\/p>\n\n\n\n

Another “must have” of our authentic Calabrian made in Italy hand made products!<\/p>\n\n\n\n

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

Dried figs filled with chocolate in Calabria are donated to relatives and friends, or however tasted during the Christmas holidays, because they can be kept for months, if stored in tin boxes and covered \u2013 once dried \u2013 with sheets of baking paper.<\/p>\n\n\n\n

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

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

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

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

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Once the figs are stuffed they are baked and cooked at 200 \u00b0C, then the product is sterilized. Immediately after cooking, they are cooled in special rooms and then packaged. <\/p>\n\n\n\n

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The dried fig crosses are packaged with three different preparations:<\/p>\n\n\n\n