Baked Fig Ball


The sweet, sticky fig paste wrapped in fig leaves.

The sweet, sticky fig paste is delicious with sharp, zesty cheeses such as a good Parmesan or Pecorino. The Seggiano Fig Ball comes from Cosenza, Calabria, in southern Italy. It is a delicious and traditionally ingenious way of preserving the juicy dottato variety of figs, which have tender skins, soft seeds and are unique to the region. The figs are picked when plump and air-dried under nets before cooking for eighteen hours at a very low temperature. By this time they are sticky with caramelised fig juices. Shaped into balls and wrapped in fig leaves which have been cleaned, dried and steamed, they are then oven baked at a low temperature for another two hours. Enjoy with firm, slightly sharp flavoured cheeses and cold cuts.


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